Sun Tropics

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.

I thought I was getting roasted… turns out I was getting free laundry 😌✨

Made my mom Silo StreetFood Thai Red Curry, added mozzarella balls, and suddenly I’m the favorite child again 🍛💛

The only problem? She left it unattended for too long 😭

These little bites look simple… but they do the most 😍🍓🥝🍍
Creamy, fruity, and perfectly balanced on a Saba Banana Chip.
The kind of snack that disappears the second you set it down.
Are you topping each bite with just one fruit, or mixing all three together? 👀

Tropical Paradise Bites
Prep Time: 10 minutes
Total Time: 15 minutes

Makes 20-24 bites

Ingredients:
20–24 Sun Tropics Original Saba Banana Chips
¼ cup mascarpone
¼ cup cream cheese, softened
1½ Tbsp coconut sugar, finely ground
½ tsp vanilla extract
¼ cup finely diced strawberries
¼ cup finely diced kiwi
¼ cup finely diced pineapple
small mint leaves, for garnish

Directions:
Using a hand mixer, whip the mascarpone and cream cheese on medium speed for about 30–45 seconds until smooth and creamy.

Add the coconut sugar and vanilla extract and mix again on medium speed for about 20–30 seconds until fully combined and slightly fluffy.

Arrange the Saba Banana Chips on a serving platter. Pipe or spoon a small dollop of cream onto each chip.

Top each bite with a small amount of strawberry, kiwi, or pineapple. Garnish with small mint leaves and serve immediately.

A weekend to remember. ✨

We were honored to be part of the Erewhon marketplace, sharing our CocoRolls with an incredible community of artists, creators, and tastemakers.

Thank you for having us, . 🥥

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.

This is your sign to make your own fruit roll-ups 🌞🍓

Strawberries and mango, blended and baked into soft, chewy strips that taste fresh and juicy.

Simple, clean, and seriously satisfying.

Are you sharing these or keeping them all? 👀



Strawberry Mango Sunshine Roll Ups
Prep Time: 10 minutes
Bake Time: 3–4 hours

Makes 10 fruit roll-ups

Ingredients:
1 cup strawberries
1 cup diced mango
2–4 Tbsp Sun Tropics Mango 100% Juice, divided

Directions:
Preheat the oven to 170°F (or the lowest temperature available) and line a baking sheet with parchment paper or a silicone baking mat.

Blend the strawberries with 1-2 Tbsp Mango Juice until completely smooth. Set aside.
Blend the mango with 1-2 Tbsp Mango Juice until smooth.

Pour the purees onto the lined baking sheet in alternating lines or sections. Use a spatula to gently spread them into an even thin layer. Swirl the colors for a marbled effect if desired.

Bake for 3–4 hours, until the center is firm but still flexible. Let the fruit leather cool completely on the pan. It will firm up as it cools.

Cut into strips using a pizza cutter or knife, then roll into fruit roll-ups. Serve and enjoy.