Inspired by a chilled dessert Chef Maribel encountered on humid afternoons in Bahia, this version features a smooth mousse made with coconut-infused cream, brightened by passion fruit, and finished with toasted cacao nibs for depth and texture.
This was very tart and the coconut wasn’t toasted enough to keep from getting soggy. If it was supposed to be sweet and creamy, it missed the mark.
Kathryn · 10/11/26
Far too sour for me but I didn’t know what passion fruit tasted like.
Rebekah · 10/04/26
Bruce · 10/02/26
Bruce · 10/02/26
Sweet and simple
Javier · 09/30/26
so deliciously tart and flavor pow! it was very smooth and creamy. Like it a lot!
Katherine · 09/29/26
Anish · 09/25/26
it tasted like a cheap jello product with bad ingredients. also the container smelled like plastic and I think I could taste the plastic. tasted chemically
Shannon · 09/23/26
to sour
Shar · 09/22/26
JOLANTA · 09/22/26
Katy · 09/18/26
Mathew · 09/17/26
Tasty but would have been better without the cacao nibs—a bit too bitter with the already-tart passion fruit.
Kelly · 09/17/26
Something in there tasted like burnt dried leaves. Was also a bit more heavy than anticipated.
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
