Used in 772 recipes at an average of 1.649%.
I wanted to come up with a juice for my upcoming holiday to the Caribbean using tropical fruits. I had a base of orange, pineapple and mango to which I added passionfruit to bring some brightness to the party and cactus to get the juices flowing. I added the pink guava as I didn't have a grapefruit and it works really well with giving a bit of tang. The final piece was the FLA sweet coconut which compliments the other flavours and leaves a nice sweetness without being sugary.
I'm delighted with the outcome as a SNV and think I have nailed what us Brits know as Lilt
Inspired by a The Mixing Vixens challenge.
When I was living in Puerto Rico I was introduced to a coconut pudding with cinnamon and toasted coconut called "Tembleque." This is a variation of that pudding topped with passionfruit.
The foundation is the WF Coconut Custard, but the Toasted Coconut Cheesecake brings out the custard and coconut flavor. A simple topping of Passion with just a touch of Cinnamon Sugar completes the recipe.
Although this tastes great off the shake, it improves with time.
Tested at 60/40 VG/PG, 0.45 ohm, 316SS, Citadel clone
This is a rich decadent custard with a topping of bright passion fruit. I had to look up what the stuff in the picture was because I had never seen a real passion fruit. I am really digging the combo of Devon Cream and Custard Premium for a really nice thick custard. Cap Passion Fruit is a very basey, syrupy sweet passionfruit and fa passion is very bright and tart so the two together make it a very well rounded passion fruit.
Nectarine apricot and passion fruit are the main notes. Enhanced with Fa orange to brighten the nectarine a little bit of lemon lime for the Sorbet aspect and marzipan for the sweetness. EM serves as an emulsifier and gives you a sweet exhale aspect of sorbet without the sweetness of Sucralose that would turn it into a candy.
Sweetener is optional I would say keep it under 0.5%
Polar Blast and WS23 are optional at around 0.5%
If you want to add cream and keep the integrity of the mix I recommend FA Custard for the creamy lemon notes at 0.75% with Cream Fresh at 0.25%
If you want it deeper add a touch of Brandy at 0.50% to 1.0%