Tropical Fruit Creme Ice Recipe
Lychee, jack fruit, longan, red tapioca, coconut jelly, and pandan jelly served over shaved ice and milk.
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Ingredients
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Fruits
Tapioca and Jellies
Base
Method
Preparation of Fruits
Lychee Preparation
Peel and remove the seed from fresh lychees. If using canned lychees, simply drain and rinse them.
Jackfruit Preparation
Remove the seeds from the jackfruit and cut it into small, bite-sized pieces.
Longan Preparation
Peel the longans and discard the seeds. Keep the flesh intact.
Cooking Tapioca and Jellies
Cook Red Tapioca Pearls
In a pot, boil water and add the red tapioca pearls. Cook according to package instructions until they become translucent. Drain and rinse under cold water.
Prepare Coconut Jelly
If using store-bought coconut jelly, cut it into small cubes. If making from scratch, prepare according to the recipe and let it set before cutting.
Prepare Pandan Jelly
If using store-bought pandan jelly, cut it into small cubes. If making from scratch, prepare according to the recipe and let it set before cutting.
Assembly
Create the Base
In a serving bowl, add 1 cup of shaved ice.
Add Milk
Pour 1/4 cup of milk over the shaved ice.
Layer the Fruits and Toppings
On top of the milk, add the lychee, jackfruit, and longan. Then, layer the cooked red tapioca pearls, coconut jelly cubes, and pandan jelly cubes on top.
Serve
Repeat the layers in additional bowls if serving multiple portions. Serve immediately with a spoon.
