Sun Tropics

This crunch is doing everything 😮‍💨🔥

Crispy rice chips topped with pan-crisped salmon and a spicy calamansi mayo made with Sun Tropics Pure Calamansi Juice for that bright, citrusy kick 🌴✨

Fresh, crispy, creamy… this bite has it all.
Would you serve these at a party or keep them for yourself? 👀



Crispy Salmon Rice Chips with Spicy Mayo
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes 4 servings

Ingredients:
1 lb salmon, cut into small cubes
½ tsp salt
¼ tsp black pepper
8 rice paper wrappers
1 Tbsp avocado oil
¼ cup mayonnaise
2 Tbsp Sun Tropics Pure Calamansi Juice
1 Tbsp sriracha
½ cup shredded red cabbage
2 green onions, thinly sliced
1 watermelon radish, thinly sliced

Directions:
Season salmon with salt and black pepper. Cook in a skillet over medium heat with oil for 4–5 minutes, stirring occasionally, until cooked through and golden.

Cut rice paper wrappers into halves or quarters. Heat a thin layer of oil in a skillet, then fry rice paper pieces one at a time until they puff (just a few seconds). Transfer to a paper towel-lined plate.

In a bowl, whisk together mayonnaise, Calamansi Juice, and sriracha until smooth.

Top each rice chip with a spoonful of cooked salmon, then add red cabbage, green onions, and watermelon radish.

Drizzle with calamansi sriracha mayo and serve immediately.

This bite is doing everything it needs to do 😮‍💨✨

CocoRolls filled with a creamy coconut and fruit center that’s smooth, luscious, and full of tropical flavor.

Simple...but it tastes like effort.
Are you making these for guests or just for you? 👀



Tropical Fruit Filled CocoRolls
Prep Time: 15 minutes
Chill Time: 20 minutes

Makes 20 servings

Ingredients:
¼ tsp gelatin powder
1 Tbsp cold water
¾ cup thick coconut cream (top of a chilled can)
2 Tbsp Sun Tropics 100% Guava Juice
2 Tbsp mashed fresh or frozen fruit (mango or pineapple)
3 Tbsp coconut sugar
20 Sun Tropics Original CocoRolls

Directions:
Bloom the gelatin: Sprinkle the gelatin over 1 Tbsp cold water. Let sit 2–3 minutes until thickened. Microwave the bloomed gelatin 5–10 seconds until liquid.

In a bowl, whisk the coconut cream until smooth and lightly fluffy. Mix in the Guava Juice and mashed mango/pineapple and coconut sugar until combined.

Slowly whisk the melted gelatin into the mixture. Mix until completely smooth. Refrigerate 15–20 minutes until the filling thickens to a pipeable consistency.

Transfer to a piping bag with a small round tip or a zip-top bag with a corner snipped off to pipe. Pipe filling into both ends of the CocoRolls. Transfer to a serving plate and serve immediately.