Pineapple & Mint Mousse Popsicle On Ragi & Oat Crumble


By Chef Arun Louis

Ingredients for 4 popsicles

  • Fresh ripe pineapple chopped-200 gms
  • Mint leaves-10 gms
  • White choclate-80 gms for mousse
  • White choclate-200gms for coating
  • Dairy free whipped cream-100 gms
  • Almond flour-50 gms
  • Oats-50 gms
  • Ragi flour-50 gms
  • Agar agar-5 gms
  • Maple syrup-25 ml.
  • Soya milk-200ml
  • Pineapple essence-2 drops
  • Yellow edible color powder

Method of preparation


In a small bowl, mix the ragi flour, almond flour and oats. Add the maple syrup and mix well. Spread the mixture on a baking tray and bake for 15 minutes at 180 degrees Celsius. Remove from oven and allow the crumble to cool at room temp.


  • Heat the soya milk with agar-agar and mint leaves.
  • Add 80 gms of white chocolate to the milk and heat further till the chocolate has melted fully and mixed well in the soya milk.
  • Strain and cool the mixture and fold in the whipped cream and the chopped pineapple
  • Pour the mousse mixture into popsicle moulds, insert the popsicle sticks and freeze for 3 hours till fully solid
  • Heat the remaining 200 gms of white chocolate in a pan and add the yellow color as per requirement. Mix well and keep aside
  • De-mould the frozen popsicles and dip them into the colored molten chocolate and keep to chill.


Spread a handful of the crumble on the base of a plate and place the chocolate coated popsicle on it. Garnish with a ring of dark chocolate and some red berry coulis and serve.