Rambutan Crumble with Coconut Cream

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Warm, juicy rambutan baked under a crisp coconut-oat crumble, topped with chilled coconut cream for a tropical dessert. This Tropical-inspired recipe, ready in about 55 minutes, layers Rambutan, Coconut cream, Rolled oats into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 245 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 6 Tropical cuisine 245 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups Rambutan
1/2 cup Coconut cream
1/2 cup Rolled oats
2 tablespoons Coconut sugar
2 tablespoons Coconut oil
1/4 teaspoon Salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Wilton 2-Piece 9 x 2 Inch Round Cake Baking Pan Set, Even Heating Aluminum Bakeware for Tiered & Layered Cakes, Made without PFAS, Packaging May Vary
Buy on Amazon →

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F (175°C). Toss 2 cups halved rambutan with 1/4 teaspoon salt in a 9x9-inch baking dish.
Step 2: Dot rambutan with 1/2 cup chilled coconut cream, spreading it evenly over the fruit.
Step 3: In a bowl, mix 1/2 cup rolled oats, 2 tablespoons coconut sugar, and 2 tablespoons melted coconut oil until crumbly, then sprinkle evenly over the rambutan.