Directions

Bring 50 g raspberries to the boil with the syrup in a small saucepan and purée. Strain the mixture through a sieve and mix the juice with the coconut chips. Spread the coconut chips on a baking tray lined with baking paper and dry in the oven at 80 °C convection for approx. 20 minutes.

Meanwhile, halve the grapefruits and squeeze out the juice. Peel the pineapple, cut into quarters, cut out the stalk and refrigerate 2 quarters. Halve the mangoes, cut out the core and peel the flesh. Cut half of the flesh into thin slices.

Dice the pineapple half (approx. 300 g) and finely puree with 80 g raspberries, the remaining mango and grapefruit juice. Divide the mixture between 2 bowls, spread the vegan coconut yoghurt on top and mix in irregularly with a wooden stick or small fork. Wash the blueberries, peel the kiwis and cut into slices. Also cut the chilled pineapple into thin slices. Garnish the bowls with the fruit and coconut chips and serve. 

It's bowl time!

Your Dole team