Tropical fruit salad with coconut sabayon

Fragrant tropical fruit and cool, creamy coconut custard make a stunning combination in the delightful dessert recipe from Simon Rimmer
By Simon Rimmer
Tropical fruit salad with coconut sabayon
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • ½ papaya
  • ½ pineapples
  • 1 banana
  • 2 kiwi fruit
  • 6 glacé cherries
  • 1 tbsp icing sugar, sieved
  • 3 tbsp white wine

For the sabayon:

  • 6 egg yolks
  • 75 g sugar
  • 75 ml white wine
  • 175 ml double cream, whipped until thick
  • 50 g coconut cream, (softened with a little boiling water)


1. To make the sabayon, beat the egg yolks, sugar and wine together in a large bowl over a pan of barely simmering water for about 5 minutes until the mixture has trebled in volume and formed frothy, thick custard.

2. Remove from the heat and beat until cool. Fold the whipped cream and coconut cream together and then gently fold this into the custard mixture.

3. Cut all the fruit into similar sized pieces and place in a large bowl. Add the icing sugar and white wine and stir.

4. Divide the fruit between 4 pretty dessert glasses and top with the sabayon. Serve immediately.

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