Wash the starfruit, trim ends and slice crosswise into 1/4-inch stars. Peel and dice the mango into small cubes. If using fresh passionfruit, cut in half and scoop out pulp and seeds; if using frozen, thaw and stir to combine.

In a small bowl, combine the diced mango, 2 tablespoons of the passionfruit pulp, lime juice, and simple syrup. Gently muddle together 6–8 times with a muddler or the back of a spoon to release juices and meld flavors but still retain some fruit texture.

Coconut Cold Foam

Chill a metal or glass frothing pitcher briefly over an ice bath (use the ice cubes listed) for 1 minute to keep the foam cold and stable.

Pour 1/2 cup very cold coconut milk into the chilled pitcher. Add vanilla syrup and the optional powdered milk (if using). Use a handheld milk frother or an electric frother and froth on high for 20–30 seconds until the coconut milk is thickened and foamy with soft peaks. If you don’t have a frother, vigorously shake the mixture in a mason jar for 30–45 seconds, then let settle 10 seconds before pouring.

Keep the foam in the chilled pitcher while you assemble the drink so it remains cold and airy.

Assemble & Finish

Fill a tall glass (12–16 oz) with 1 cup of cubed ice. Spoon the muddled mango–passionfruit mixture over the ice, distributing fruit evenly.

Gently pour 120 ml chilled coconut Red Bull over the fruit and ice. Pour slowly to preserve some effervescence and avoid overflowing.

Using a spoon, gently spoon the chilled coconut cold foam on top of the drink to create a 1–1.5 inch creamy cap. The foam should float atop the Red Bull.

Garnish with a starfruit slice on the rim, a teaspoon of extra passionfruit pulp sprinkled over the foam (seeds add texture), and an optional mint sprig.

Serve with a straw (for sipping through foam) and a long spoon (to stir fruit and foam into the drink) so the drinker can combine layers if desired.