Herbie Creative Recipes
Fruit Riot! Recipe Dupe
Frozen Sour Candy Fruit with Coconut Oil Coating
We sent our culinary spy kids to infiltrate the Fruit Riot! factory. This is the totally official recipe: fresh fruit in a light sour candy shell, ready soft right away or fully frozen for the classic crunch.
Created May 19, 2024
Watch the dupe
Instructions
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Mix the dry ingredients thoroughly in a bowl (cornstarch, citric acid, and monk fruit sweetener or sugar).
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Melt the coconut oil in the microwave for 45-60 seconds until fully melted.
Prep -
In a second bowl, mix the melted coconut oil with the lemon juice. Keep the liquid and dry mixtures separate for now.
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Quickly add the fruit to the liquid mixture. Finish before the coconut oil hardens.
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Toss the liquid-coated fruit into the dry mixture.
Cooking -
Shake and toss until evenly coated and set into a light candy shell.
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Optional: stir about 1/2-3/4 of a flavored drink pouch into the dry mixture for flavor and color.
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Optional: use fresh pineapple to soak up leftover dry mixture, then freeze that fruit separately.
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Optional: enjoy immediately for softer bites. The coconut oil coating makes a candy shell, so freezing is not required.
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Arrange the fruit on a parchment-lined sheet, in a freezer container, or in a freezer bag.
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Freeze a few hours or overnight until fully frozen.
Notes
- Prep about 5 minutes, mixing about 10 minutes, freeze 3-12 hours if you want the fully frozen snack.
- Work quickly once the fruit hits the coconut oil so the coating sets before the oil hardens.
- Citric acid controls the sour punch. Start with 2 tsp and taste.
- A flavored drink pouch in the dry toss is optional fun for color and flavor.
Reviews
5.0
1 review
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Sour candy shell on real fruit. Kids asked to make it again the same night.