Coconut Reika Recipe

Prepare sauce

Combine passion fruit pulp, granulated sugar, and water in a small saucepan over medium-low heat.

Stir constantly until sugar dissolves and mixture comes to a gentle simmer (about 2–3 minutes). Do not boil vigorously; you want the sauce to thicken slightly and the seeds to remain intact for texture.

Remove from heat and stir in fresh lime juice. Let the sauce cool to room temperature (about 10–12 minutes). The sauce will thicken a bit more as it cools. If you prefer a smoother sauce, strain about half through a fine mesh sieve to remove some seeds, then return seed-free and seeded portions to taste.

Toast flakes (optional but recommended)

In a small dry skillet over medium heat, add the 2 tbs coconut flakes. Toast, stirring constantly, until light golden and fragrant, about 2–3 minutes. Transfer toasted flakes to a plate to stop cooking. Reserve 1 tbs toasted for garnish and keep the remaining toasted flakes for mixing with the ice cream.

If you prefer raw coconut flavor, skip to assembly and use unsweetened coconut flakes un-toasted.

Place three scoops of ice cream in a chilled bowl or dessert glass, arranging them so they sit neatly.

Evenly sprinkle the larger portion of toasted (or raw) coconut flakes over and between the scoops so every spoonful gets coconut texture.

Spoon the passion fruit sauce over the scoops — about 2–3 tablespoons total (adjust to taste). Make sure some sauce runs down the sides to flavor each scoop.

Finish with the reserved 1 tbs toasted coconut flakes on top for crunch, a light dusting of lime zest, and the mint leaves as garnish if using.

Serve immediately so the ice cream remains firm and the sauce provides a bright contrast.