Coconut Cream
• Ravifruit Coconut Puree | 50490 | 500 gm
• RedMan Fine Sugar | 1416 | 30 gm
• Cornstarch | 1201 | 40 gm

Red Fruit Compote
• Ravifruit IQF Summer Fruit Mix | 50490 | 200 gm
• RedMan Fine Sugar | 1416 | 40 gm

Coconut Crumble
• RedMan Unsalted Butter | 68328 | 60 gm
• Goldtree Raw Brown Sugar | 67518 | 40 gm
• RedMan Cake Flour | 1208 | 40 gm
• RedMan Shredded Coconut | 63054 | 30 gm
• Salt | --- | 1 gm

**Directions Coconut Cream**
1. Mix sugar and cornstarch together, pour the mix in the defrosted coconut puree, cook to 90°C. Pour in the ramequin.

**Directions Red Fruit Compote**
1. Cook the fruit and sugar for 5 minutes at low temperature in a pan. Let it cool down in the refrigerator before using.

**Directions Coconut Crumble**
1. Combine all the ingredients together. Roll the batter 5mm thin on a non-stick silicone baking mat. Bake in the oven at 160°C between 25 – 30 minutes. Break into small pieces to make a crumble.

**Assemble**
1. Spoon the Red fruit compote on top of the coconut cream in the ramequin and add the crumble on top.

1. Thickening agents: If your coconut cream isn’t thick enough, you can thicken it with cornstarch, agar-agar, or gelatin. Dissolve the thickener in water or coconut milk before mixing it with the cream to avoid lumps.
2. Use fresh or frozen berries: Strawberries, raspberries, or mixed berries work well. If using frozen fruit, let it thaw completely before using.
3. Use desiccated coconut and nuts: For a crunchy crumble, combine desiccated coconut with oats, nuts (like almonds or pecans), and a bit of flour. You can also add cinnamon or a pinch of salt to enhance the flavor.
4. Serve chilled: This dessert is best served cold, so make sure the cream and fruit are properly chilled before assembling.