Rum Roasted Fruits with Lime and Coconut Cream

Dark fruits are full of antioxidants and they also blend very well with tropical flavours like lime, coconut and rum.


Serves: 6 - Prepapration time: 10 minutes - Cooking time: 20 minutes


  • 600gr of ripe fruit such as plums, apricots, pears, apples nectarines and berries.

  • 8-10 tbsp dark rum

  • Juice and zest of 1 orange (organic)

  • Whipped Lime and Coconut Cream: 400gr tin of full fat coconut milk - zest of 1 lime - 1 tsp vanilla extract.


Preheat te oven to 200 degrees, fan 180.

Cut the plums and apricots and nectarines in half and remove the stones.

Cut the apples and pears into 1cm thick wedges and leave the remaining fruits whole.

Put the fruits, cut side up, into an ovenproof dish so they can be hold in a single layer.

Pour the rum and orange juice and zetall over and roast for 15/20 minutes until just softened.

Now add the berries as they are smaller and need less time and cook for anotehr 5 minutes.

Remove from the oven and leve to cool for a little before serving with whipped Lime and Coconut Cream.

Lime and Coconut Cream

Leave the tin of coconut milk in the fridge for at least 3 hours and divide into the thicker white cream at the top of the can and the water at the bottom. Spoon the set cream off the top and whip with an electric beater until it is just holding soft peakes - do not overwhip. Add 3 tbsp of coconut water, a little at a time, and the lime zest and vanilla extract.

Continue to whisk briefly until you have a loosely whipped cream.

Transfer to a dish and serve chilled within the hour.


*Make sure the fruit is ripe (naturally sweet fruit).

*Use the cream within the hour or it will start to separate again!

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