Tropical Carpaccio

Why not try this tantalising tropical Carpaccio made with Alpro Coconut Dessert Moments?

4 portions


¼ pineapple

1 mango

2 kiwi fruit

Juice and zest of a lime

Seeds from half a pomegranate

2 x 125 g Alpro Coconut Dessert Moments

2 tsp chilli flakes

a few mint leaves

Made with


1.Core the pineapple quarter.
2. With a sharp kitchen knife, thinly slice the pineapple, mango and kiwi fruit. Arrange the slices on a plate.
3. Sprinkle with lime juice and pomegranate seeds. Zesty!
3. Top the carpaccio with the Alpro Coconut Dessert Moments and spice it up with a sprinkle of dried chilli flakes.
4. Garnish with lime zest and mint or lemon balm.

  • Gluten free
  • Lactose free


You can enjoy a carpaccio of fruit in all seasons. Simply use what fruit is available.