Mango jelly

1. Blend the mango and the passion fruit pulp in the mixer.
2. Add the sugar and mix well.
3. Thaw the presoaked gelatin in the microwave and add it to the fruit purees.
4. Pass through the sieve and pour in small cups.
5. Refrigerate for 2h.

Caramelized pineapple

1. Cut the pineapple into small chunks. Cook them with the melted butter, the sugar and the vanilla until well caramelized.

Coconut crumble

1. Mix the sugar with the butter and add the rest of the ingredients, blend until it resembles coarse meal.
2. Chill for half an hour in the fridge.
3. Bake at 180˚c until golden.