Sun Tropics

POV: your protein smoothie actually tastes amazing 🥭😌✨

Sun Tropics Mango 100% Juice, frozen mango, coconut yogurt, and protein come together for a smoothie that’s creamy, refreshing, and seriously satisfying. 😮‍💨💛

Simple ingredients. Big smoothie energy.



High Protein Mango Smoothie

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Makes 1 serving

Ingredients:

1 cup Sun Tropics Mango 100% Juice
1/2 cup frozen mango
1 scoop vanilla protein powder
1/2 cup coconut yogurt

Directions:

Add Mango Juice, frozen mango, protein powder and coconut yogurt to a blender.

Blend until completely smooth and thick.

Pour into a glass and serve immediately.

Matching sunglasses 🤝 matching snack cravings 😎✨

A sunny day, your favorite person, and a bag of Sun Tropics CocoRolls 🥥💛

Honestly, that’s all we need.

This is your sign to try the viral Japanese cheesecake hack 🍡✨

Sun Tropics Espresso CocoRolls tucked into vanilla yogurt and topped with sweet mango create the kind of dessert you’ll be thinking about long after the last spoonful. 🥭✨

Save this recipe for your next sweet craving 😋



Japanese Cheesecake Hack

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour (chill)
Makes 2 servings
Ingredients:
1 cup Sun Tropics Espresso CocoRolls
1 cup coconut yogurt
1/2 tsp vanilla extract
1 cup diced mango

Directions:
In a bowl, whisk coconut yogurt and vanilla extract until smooth and slightly airy.
Add the coconut yogurt mixture to each cup.
Tuck in the CocoRolls into each yogurt filled cup.
Layer with diced mango.
Chill for 1 hour before serving.

This is your sign to make veggies exciting 🌈😋

Crisp carrots, broccoli, cauliflower, bell pepper, and spinach tossed in a glossy calamansi sauce made with Sun Tropics Pure Calamansi 🍋✨

Fresh, bright, and ready in 25 minutes.



Calamansi Rainbow Veggie Stir Fry

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes 3 servings

Ingredients:
1 cup carrots, sliced thin
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, sliced
1 cup spinach
2 Tbsp Sun Tropics Pure Calamansi
2 Tbsp coconut aminos
1 Tbsp coconut sugar

Directions:

Heat a large pan over medium-high heat until very hot.

Add carrots, broccoli, and cauliflower first and stir fry for 4–5 minutes until slightly tender but still crisp.

Add red bell pepper and cook for another 2–3 minutes.

Pour in Pure Calamansi and coconut aminos, tossing quickly so everything gets lightly coated and glossy.

Toss in spinach and stir just until wilted. Add the coconut sugar and toss until fully combined.

If you’re still making pasta salad without crunch, we need to talk 😌💛

Sun Tropics Golden Curry Mochi Crunch adds the perfect crispy bite to this creamy corn pasta salad 🌽✨

Would you serve this at a picnic or meal prep it for the week? 👀



Golden Curry Corn Pasta Crunch Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Makes 3 servings

Ingredients:

2 cups spiral pasta
1/2 cup coconut yogurt
2 Tbsp coconut sugar
2 ears corn, sliced into long strips off the cob
1 cup sliced cucumbers, quartered
1/2 cup black beans
1 tsp fresh lime juice
½ tsp salt
1/2 cup Sun Tropics Golden Curry Mochi Crunch, lightly crushed
1 Tbsp chopped cilantro, for garnish

Directions:
Cook spiral pasta according to package instructions, then drain and rinse with cold water to cool completely.

In a large bowl, combine cooled pasta, corn, cucumbers, and black beans.

Add lime juice, salt, and yogurt sauce. Toss until everything is lightly coated and glossy.

In a small bowl, whisk coconut yogurt and coconut sugar until smooth and slightly glossy.

Add the coconut yogurt sauce into the salad mixture and toss around evenly

Fold in Mochi Crunch and garnish with chopped cilantro. Serve immediately.

Lunch packing feels a little sweeter with snacks everyone loves 🌞💛

From crispy CocoRolls to crunchy Sea Salt Mochi Crunch, Sun Tropics makes every lunchbox feel extra special 🌴✨

Even Mom can’t resist a quick bite 😋

This snack is way too pretty to disappear this fast 😭💗
Juicy watermelon fries + creamy guava dip made with Sun Tropics Guava Juice = summer happiness in one bite 🌴🍉
Someone hide the CocoRolls before we finish those too 👀



Watermelon Fries with Pink Guava Dip
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Makes 4 servings

Ingredients:
1 cup Sun Tropics Guava 100% Juice, divided
1 small seedless watermelon, cut into fry-shaped sticks
2 cups coconut yogurt
½ cup frozen dragon fruit chunks
Fresh mint leaves, for garnish
Optional: Sun Tropics Original CocoRolls for dipping

Directions:
Add ½ cup Guava Juice to a small skillet and simmer over medium heat for 4–5 minutes until slightly thickened. Remove from heat and let cool completely.

Slice the watermelon into thick, fry-shaped sticks and arrange on a serving plate.

In a bowl, whisk together coconut yogurt and remaining ½ cup Guava Juice until smooth.

Transfer half of the yogurt mixture to a small blender and blend with frozen dragon fruit until a deeper pink color forms.

Spoon the light pink yogurt mixture into a bowl, add the darker pink mixture, then drizzle the cooled guava reduction over top and gently swirl to create a gradient effect.

Garnish with fresh mint leaves and serve with watermelon fries (and CocoRolls, if using).

If dessert bowls looked this good every day, we’d never skip dessert 😭✨

Creamy Sun Tropics Tapioca Pudding, juicy fruit, chewy coconut jelly, and cold coconut milk layered into one dreamy tropical bowl 🌴🥭🍓

Who’s grabbing a spoon first? 👀



DIY Coconut Tapioca Bowl

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Makes 4 servings

Ingredients:
2 cups ice cubes
4 Sun Tropics Original Tapioca Pudding cups
1 cup coconut milk
1 cup coconut jelly
1 cup strawberries, sliced
1 small mango, cubed

Directions:
1. Set out ice cubes, Tapioca Pudding cups, coconut milk, coconut jellies, strawberries, and mango cubes in separate bowls for a build-your-own setup.

2. Add ice to a serving glass or bowl, then scoop in Tapioca Pudding.

3. Pour coconut milk over the top.

4. Add coconut jellies, strawberries, and mango cubes as desired.

5. Mix and enjoy.

You deserve a breakfast this good 🌞🍊

This POG Cheese Toast made with Sun Tropics Passion Orange Guava Juice is creamy, bright, cozy, and ridiculously easy to make 🌴✨

A little tropical moment to start the day 💛



POG Cheese Toast

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes, plus chilling time

Makes 4 servings

Ingredients:
1 cup Sun Tropics Passion Orange Guava 100% Juice
2 tsp coconut sugar (optional)
¾ tsp agar powder
1 cup dairy-free cream cheese
4 slices gluten-free bread
¼ cup chopped walnuts

Directions:
Add Passion Orange Guava Juice, coconut sugar (if using), and agar powder to a small saucepan. Bring to a gentle boil over medium heat, whisking, and cook for 2–3 minutes until fully dissolved.

Pour into a shallow dish and refrigerate for 30–45 minutes until softly set.

Add dairy-free cream cheese to a bowl and whip until smooth and airy.

Toast the gluten-free bread until golden and crisp.

Spread a base layer of whipped cream cheese onto each toast, then dollop the Passion Orange Guava jam and whipped cream cheese in an alternating pattern. Finish with chopped walnuts.

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.