Giving Thanks the iTi Tropicals Way!

By: iTi Innovation


Family, football, parades, and Black Friday frenzies are all a part of the Thanksgiving fun, but let’s face it – the best part is the food! Mouths water just thinking about the smell coming from the oven on the day best known for feasting.

Here at iTi Tropicals, where passion for food is the one of the biggest aspects of our company culture, we couldn’t wait for the actual holiday to arrive. Instead, we celebrated our own ‘worksgiving’ a few days early. Our Innovation department designed homemade recipes incorporating iTi’s tropical ingredients. Then, we feasted!

Now let us give to you; check out some of our ideas and let our ‘worksgiving’ inspire dishes for your customers. We’ve detailed three of the delicious recipes below. Be sure to reach out to us if you would like the recipe for any of the others listed!


Tropical Mini Brie en Croute

For Roasted Nut Topping:

  • 50g pecans (crushed)
  • 60g cashews (crushed)
  • 35g unsalted butter
  • 25g raw honey
  • 75g iTi 2610 Coconut Water Concentrate
  • 5g dark brown sugar
  • 65g vanilla


  1. Combine butter, honey, brown sugar, coconut water concentrate and vanilla.
  2. Cook over medium heat until simmering.
  3. Simmer for 5-10 minutes until the mixture starts to thicken.
  4. Fold in nuts until well coated.
  5. Spread onto a cookie sheet and bake at 250 ⁰ F for 10-15 minutes. Set aside.


For Tropical Preserves:

  • 365g Raspberries
  • 195g sugar
  • .5g of salt
  • 10g Pectin
  • 155g iTi 4050 Acerola Puree (in place of lemon juice which is traditionally used to acidify homemade jams, jellies and preserves. The Vitamin C content in acerola helps with pH control when added to jellies or jams which is derived from a natural source, and produces a “clean label” finished product.)
  • 155g iTi 5000 Passion Fruit Juice
  1. Combine raspberries, sugar, salt, acerola puree and passion fruit juice in a medium sized pot and mash together until raspberries are mostly broken down.
  2. Bring to a boil, and then reduce to a simmer.
  3. Add pectin and incorporate into mixture.
  4. Simmer for 20-25 minutes stirring regularly, or until most of the water is evaporated and the preserves start to thicken.
  5. Once the mixture has thickened turn off the heat, set the mixture aside and allow to cool.


*This recipe Makes one 16 oz ball jar of tropical preserves. Can be stored in the refrigerator for up to two weeks, or frozen for a longer shelf life if the product is not canned.*

Now it’s time to assemble the final product. Below are the ingredients you will need to put together these “tropical mini brie en croute”:


For Brie en Croute:


  • Roasted Nut Topping
  • Tropical Preserves
  • Mini filo cups
  • Wedge of brie


  1. Lay out filo cups on a cookie sheet, and cut brie into small ¼” pieces.
  2. Cut as many pieces of brie as there are filo cups and place one piece of brie into each filo cup.
  3. Top each cup with ½ tsp of tropical preserves, and then ½ tsp of the roasted nut topping.
  4. Bake at 300 ⁰ F for 10 minutes, or until brie is melted.
  5. Place the mini cups onto a serving dish and serve.




Roasted Brussel Sprouts with Dragonfruit-Cranberry Glaze

For Sprouts:

  • 1 ½ lbs. Brussel sprouts, trimmed and halved
  • ¼ cup good olive oil
  • Kosher salt and freshly ground pepper, to taste

For Glaze:

  • 1⁄4 cup balsamic vinegar
  • 1⁄2 cup dragon fruit puree
  • 1 cup fresh cranberries

Preparing the Sprouts:

  1. Preheat the oven to 400 degrees.
  2. Place the Brussels sprouts on a sheet pan lined with parchment paper, including some of the loose leaves, which get crispy when they’re roasted.
  3. Add the olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.
  4. Roast the Brussels sprouts for 25 to 30 minutes, until they’re tender and nicely browned, tossing once during roasting.
  5. While the sprouts are roasting, prepare the Dragon Fruit-Cranberry glaze (see below)
  6. Remove from the oven, drizzle immediately with the Dragon Fruit-Cranberry glaze, and toss again.
  7. Return to oven for another 5 to 8 minutes, until the glaze begins to caramelize.


Preparing the Glaze:

  1. In a small sauce pan, combine balsamic vinegar and dragon fruit puree and bring to a low boil over medium heat, stirring constantly.
  2. Add cranberries and reduce heat, allowing the mixture to simmer.
  3. Continue stirring constantly until the cranberries begin to pop and the liquid reduces, about 5-10 minutes.
  4. Set aside, allowing to cool, until it the sprouts are ready to be glazed (see step 6 under sprout preparation).

Brussel Sprouts



Banana Pumpkin Mousse


  • 70g 2100 Coconut Cream
  • 250g Pumpkin Puree
  • 65g Light Brown Sugar
  • 2g Kosher Salt
  • 0.55g Ground Cinnamon
  • 0.36g Ground Nutmeg
  • 150g Egg Yolks
  • 34g Unflavored Gelatin (Dissolve in Water30g)
  • 240g 1000 Banana Puree
  • 11g 4050 Acerola Puree
  • 63.70g 2220 30% Fat Coconut Cream
  • 9.33g Coconut Sugar


  1. Combine 2100 coconut cream, pumpkin, brown sugar, salt, cinnamon and nutmeg in a pot over medium heat and let come to a simmer and heated through.
  2. In another bowl, whisk egg yolks. Add some of the hot pumpkin mixture to the eggs slowly while whisking to combine.  Pour the eggs and pumpkin mixture back into the pot.
  3. Heat the mixture on medium for another 5 minutes, stirring constantly. Be careful to not allow the eggs to scramble.  Remove from heat.
  4. Dissolve gelatin in ¼ cup cold water. Add dissolved gelatin, banana and acerola puree to the pumpkin mixture and mix well. Set aside to cool.
  5. Whip the 2220 coconut cream in a bowl until fluffy. Add coconut sugar and continue to whisk until soft peaks form.  Blend in whipped coconut cream into pumpkin mixture. Chill for 2 hours or overnight.

Banana Mousse



Other iTi Thanksgiving Recipes:

Main Dishes and Sides:

  • Coconut Duchess Sweet Potatoes with Mango Coulis
  • Papaya Stuffing
  • Mango – Apple Stuffing with Coconut Bacon
  • Coconut Butternut Squash Casserole
  • Roasted Turkey with Açaí Gravy, Tamarind Gravy, or Coconut Water Gravy
  • Coconut Cream Cranberry Sauce
  • Coconut Corn Bread with Passionfruit Butter


  • Hot Buttered Rum Punch with Pineapple
  • Coconut Water infused with Chai spices and Cinnamon Sticks


  • Coconut Pecan Pie
  • Banana- Guava Nut Bread
  • Coconut Cream Chocolate Truffles


Be sure to tweet at us if you attempt any of our recipes, or contact for one the one listed above!

Tags:  Applications ideas Innovation Recipes Thanksgiving