Coconut and Lychee dessert by Juan Pablo Colubri


Juan Pablo Colubri, the executive pastry chef from the Hakkasan USA group is sharing with us the recipe of his favourite dessert. He loves it because it is “free from” (free from gluten, alcohol, dairy, nuts and gelatin), it is refreshing, light, balanced and delicious.

Coconut and Lychee dessert

Coconut mousse

Coconut puree 400g
Ultratex 6g
Mix the ingredients and hand blend until smooth and creamy texture.
Pipe the cream into semi-sphere mould making sure it’s nice and flat.
Freeze it.
When frozen, melt slightly the surface using the blow torch and stick them together forming a perfect sphere.

Chocolate coating (1)

Cacao Barry origine dark couverture Tanzanie Chocolate 50g
Coconut oil 10g
Melt together.
Take the coconut spheres and coat them using gloved hands.

Chocolate coating (2)

Cacao Barry origine dark couverture Tanzanie Chocolate  50g
Cocoa powder 10g
Using a brush, make lines with the melted chocolate from top to bottom of the sphere. Using another brush spread some cocoa powder.

Coconut tapioca

50g. Tapioca
300g. Water
1 lime zest&juice
300 ml. Coconut milk
160g. Coconut puree
1 pinch Salt
Boil the water, add tapioca pearls while stirring and continue stirring. Cook the tapioca until the white pearls go translucent.
Finish cooking on low heat for about 5-10 minutes.
Rinse with cold water using a tammy strainer.
Heat the coconut milk and coconut puree. Add salt.
Add the tapioca to coconut milk. Add the lime juice and zest. Stir well.
Leave to rest overnight.

Lychee gel

Lychee puree 100g
Ultratex 6g
Mix together and hand blend until creamy texture.

Lychee granite

Lychee juice 100g
Sugar 1g
Agar 0.2g
Place all the ingredients into a large pan and heat until it reaches 80 degrees.
Put all the mix in a container and freeze it.

Coconut cream

Coconut puree 20g
Ultratex 0.4g
Mix together and hand blend until creamy texture.

Coconut and lime sorbet

Coconut puree 744g
Lime juice 50g
Dextrose 150g
Sorbet stabilizer 2g
Sugar 10g
Lime zest 1/2
Place the coconut puree in a pan.
Mix the sugar, dextrose and sorbet stabilizer together and when the coconut puree reaches 50 degrees add all the sugars carefully. Bring to 85 degrees and cool down as fast you can and add the lime zest and juice.
Put into Paco Jet containers. Chill and freeze immediately.


Dried coconut
Dried lime zest
Astina cress (from mash)