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Heavenly Parcha (Passion Fruit)

Brazilian Passion Fruit Mousse (Maracuja)

Recipe by: ValerieKooka from

Parcha is tart for those who don’t like sweet desserts. The recipe is “forgiving” so you can play with amounts. I made this recipe as a mousse and we ended up putting “dollops” on cake. It would probably be good as a pie filling. What was left over, I froze as ice cream.

 If you don’t have the fresh fruit you can buy passion fruit pulp in grocery stores or online.


  • 8 passion fruits (about 1 1/2 cups)
  • 1 Tablespoon white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups cream
  1. Blend and strain fresh parchas to get the pulp (juice) and add the sugar and condensed milk.
  2. In a chilled, bowl beat cream until stiff peaks form. In Puerto Rico it’s so humid that this is not an easy task, so I added a little bit of cream of tartar and the cream stiffened without peaks.
  3. Fold cream into the parcha mixture a little at a time. Refrigerate for 1 hour.



Decorate with whipped cream or a sprig of mint.

                        Buen provecho!

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