ITAKUJA

Mix the sugar and pectin together. Set aside. Heat the coconut milk to 40°C. Add in the salt, pectin and sugar
mixture, stirring constantly. Boil. Take it off the heat and add the coconut oil, chocolate and, lastly, the coconut fat. Emulsify using a hand blender until completely homogenous. Split it into molds of your choice. Store them in the refrigerator for 6 hours so they set correctly.

Cook the tapioca pearl until clear and well done. Then mix all the
ingredient together. Serve at cool temperature.

Boil the passion fruit puree, add in the agar agar and sugar inside, reboil. Use a seringe to pipe into a bucket filled with the frozen vegetal oil. Allow to set and sieve the oil to take the passion fruit caviar.

Cristalize and realise a chocolate decoration.