Hot tropical fruit salad with coconut cream

Marin Blunos grills juicy tropical fruits, topped with sugar and pepper, and serves his creation with irresistible Malibu cream
By Martin Blunos
Hot tropical fruit salad with coconut cream
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 pineapples, ripe
  • 1 mango, ripe
  • 2 bananas
  • 3 oranges, seedless
  • 1 tbsp whole pistachio nuts, peeled
  • 1 limes, juice
  • 2 tbsp golden caster sugar, unrefined
  • 8 black peppercorns, coarsely crushed
  • 250 ml double cream
  • 30 ml coconut liqueur, <P> </P> (Malibu)


1. Peel and chunk the pineapple, mango and bananas, and peel and segment the oranges, reserving any juice.

2. Arrange all the prepared fruit in a shallow ovenproof dish and scatter over the nuts. Pour over the lime juice and reserved orange juice.

3. Sprinkle over the sugar and crushed peppercorns and place the dish under a hot grill - until it turns golden brown about 5-7 minutes.

4. In the meantime, whip the cream to soft peak stage and mix in the coconut liqueur. Serve immediately, with the hot fruit salad.

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