Mangosteens and feijoas are two of the most exotically fragrant fruits on the planet. Both have, in my opinion, the perfect acid–sweet balance. The mangosteens I use are grown in tropical North Queensland and the feijoas, a native of South America, tend to be grown in the cooler regions of Australia and New Zealand. This dessert perfectly represents the idea of simplicity and purity.
Peel the mangosteens and break into segments. Discard the large segment of each mangosteen that contains the seed.
Remove the coconut cream from the refrigerator and whisk again until soft peaks form.
Place a tablespoon of freshly whisked coconut cream in the bottom of each serving bowl. Spread this out with the back of the spoon to form a
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