If you are in a fruity mood, it must be Spring fever!

This granadilla dessert is impressively light, fluffy, and creamy. The flavours are impelled with the crunchy bits of the coconutty tennis biscuits. 

Ideally relished in the summer months, this regaling dessert transports you to a happy place all year round with its pillowy softness. 

Eating it, is like eating a little piece of tropical summer, basking in the wonderfulness of its satiny, stellar texture. 

It easily comes together with 6 simple ingredients yet packs a surprising punch!

I served this up in mini glasses for that superb individual serving portions and crowned it with a nifty piece of tennis biscuit for a little added flair.

Biscuit crunch:

The biscuits add a lovely crunch along with the granadilla pulp in contrast to the satiny smooth mousse.

Tennis biscuits is a South African coconut biscuit. It is a thin biscuit packed with a coconutty taste.  If you are not able to find same, another brand of coconut biscuit can be substituted. 

The coconut flavour of the biscuits yields a toothsome taste to the dessert and adds to the tropical taste of the fruity mousse. 

Nestle dessert cream is a rich canned cream and tastes heavenly. If you are unable to find same, substitute with 250 ml fresh cream or Orley Whip or Cool Whip. The mousse will still be light and fluffy however it may lack the richness of the canned cream. The richness does yield a beautiful silky texture and taste to the mousse. 

Crushed pineapple can also be used instead of the granadilla pulp for another tropical fruity experience.

Please do not forget to tag me in your posts or send me feedback and pics, should you use any of my recipes. Would love to hear from you. xx