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Pink Dragon Fruit Crystal Lotus Blossoms with Coconut Cream

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A stunning vegan dessert featuring pink dragon fruit blossoms, coconut cream, crystal jelly cubes, and tropical fruit, served chilled.

Ingredients

Scale
  • For the Dragon Fruit “Blossoms”:
  • 2 large pink dragon fruits, peeled and thinly sliced
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/4 tsp flaky sea salt
  • For the Coconut Cream:
  • 1 cup full-fat coconut cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lime zest
  • 1 tbsp coconut milk (if needed for thinning)
  • For the Crystal Jelly Layer:
  • 2 cups coconut water
  • 2 tsp agar-agar powder
  • 2 tbsp sugar
  • 1/2 tsp rose water
  • 1 tbsp lime juice
  • For the Lotus Assembly:
  • 1/2 cup lychee fruit, halved
  • 1/2 cup kiwi, thinly sliced
  • 1 tbsp edible flower petals (optional)
  • For Garnish (optional):
  • Toasted coconut flakes
  • Fresh mint leaves

Instructions

  1. Prepare the crystal jelly by heating coconut water, agar-agar, and sugar until fully dissolved. Simmer briefly, then stir in rose water and lime juice. Pour into a shallow dish and refrigerate until fully set, then cut into small crystal cubes.
  2. Whip chilled coconut cream with powdered sugar, vanilla extract, and lime zest until smooth and fluffy. Adjust texture with a small splash of coconut milk if needed.
  3. Slice dragon fruit thinly and lightly toss with lime juice, honey, and sea salt.
  4. Assemble lotus blossoms by layering dragon fruit slices in overlapping circles to form flower shapes.
  5. Place coconut cream in the center of each blossom as a creamy core.
  6. Surround with crystal jelly cubes, lychee, and kiwi to create a layered floral presentation.
  7. Finish with toasted coconut flakes, mint leaves, and edible petals if desired.
  8. Serve well chilled.

Nutrition

Find it online: https://cheerychop.com/pink-dragon-fruit-lotus-blossoms/