19 Exotic Durian Recipes Delicious

Oh, durian! Love it or hate it, there’s no denying this ‘king of fruits’ brings a unique twist to any dish. Whether you’re a durian devotee or a curious newcomer, our roundup of 19 Exotic Durian Recipes is sure to inspire your next culinary adventure. From sweet to savory, these dishes will challenge your taste buds in the most delicious ways. Ready to dive in?

Durian Ice Cream

Few fruits divide opinion quite like the durian, but when transformed into ice cream, its pungent aroma mellows into a creamy, luxurious treat that might just convert the skeptics.

Ingredients

• 2 cups durian pulp (fresh or frozen, but ensure it’s ripe for that perfect sweetness)
• 1 cup heavy cream (the higher the fat content, the silkier your ice cream)
• 1 cup whole milk (I find it balances the richness of the cream beautifully)
• 3/4 cup granulated sugar (adjust slightly if your durian is very sweet)
• 1 tsp vanilla extract (a splash enhances the durian’s complexity)
• Pinch of salt (just a whisper to elevate all the flavors)

Instructions

1. In a blender, combine the durian pulp, heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Blend until the mixture is completely smooth, about 2 minutes. Tip: For an extra silky texture, strain the mixture through a fine-mesh sieve to remove any fibrous bits.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring vigorously every 30 minutes for about 3 hours to prevent ice crystals.
3. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals from forming.

Lusciously creamy with a hint of tropical intrigue, this durian ice cream is a revelation. Serve it with a drizzle of coconut syrup or alongside a slice of pandan cake for a Southeast Asian-inspired dessert that’s as unforgettable as it is delicious.

Durian Cheesecake

Whispering the secrets of Southeast Asia into a classic dessert, this Durian Cheesecake marries the bold, creamy essence of durian with the smooth, tangy richness of cheesecake for an unforgettable treat.

Ingredients

• 2 cups graham cracker crumbs (I find the honey-flavored ones add a subtle sweetness that complements the durian perfectly.)
• 1/2 cup unsalted butter, melted (Using high-quality butter here makes all the difference in achieving that golden crust.)
• 24 oz cream cheese, softened to room temperature (This ensures a silky, lump-free filling.)
• 1 cup granulated sugar
• 1 cup durian pulp (Fresh is ideal, but frozen works well if thawed and drained.)
• 3 large eggs (Room temperature eggs blend more smoothly into the batter.)
• 1 tsp vanilla extract (A splash of pure vanilla elevates the durian’s natural flavors.)
• 1/4 cup heavy cream (For that decadently creamy texture we all love in a cheesecake.)

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. This ensures easy release after baking.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press firmly into the bottom of the prepared pan to form an even crust. Tip: Use the bottom of a measuring cup to compact the crumbs for a sturdy base.
3. Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling. This step helps prevent a soggy bottom.
4. In a large bowl, beat the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
5. Add the durian pulp, eggs one at a time, vanilla extract, and heavy cream, beating well after each addition until the mixture is homogenous. Tip: Overbeating can incorporate too much air, leading to cracks, so mix just until combined.
6. Pour the filling over the prepared crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. This is the perfect doneness for a creamy texture.
7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
8. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to set perfectly.

Yielded with a luxurious creaminess and a bold durian punch, this cheesecake is a showstopper. Serve chilled, garnished with a drizzle of durian puree or a sprinkle of crushed graham crackers for added texture and visual appeal.

Durian Pancakes

Known as the ‘king of fruits,’ durian brings its unique, creamy texture and complex flavor profile to these exquisite pancakes, offering a luxurious twist on a breakfast classic.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp granulated sugar (a touch more if you like it sweeter)
• 1 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup durian pulp (thawed if frozen, for that creamy consistency)
• 3/4 cup whole milk (room temperature blends more smoothly)
• 1 large egg (I find room temp eggs incorporate better)
• 2 tbsp unsalted butter, melted (plus extra for greasing the pan)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
2. In another bowl, mash the durian pulp until smooth, then whisk in the milk, egg, melted butter, and vanilla extract.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay to avoid overmixing.
4. Heat a non-stick skillet over medium heat (325°F if using an electric griddle) and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve immediately with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent touch.

Outstandingly rich and fragrant, these durian pancakes boast a velvety texture that pairs wonderfully with the crisp edges achieved by the perfect cook. For a tropical twist, top with sliced mango or a sprinkle of toasted coconut flakes.

Durian Smoothie

Durian, the king of fruits, transforms into a luxurious smoothie that’s as indulgent as it is nutritious, blending its unique creamy texture with a symphony of flavors that dance on the palate.

Ingredients

• 1 cup durian pulp (fresh or frozen, for that intense flavor)
• 1 cup coconut milk (full-fat for creaminess)
• 1/2 cup ice cubes (to chill without diluting)
• 2 tbsp honey (or agave for a vegan twist)
• 1 tsp vanilla extract (pure, for depth)

Instructions

1. In a blender, combine the durian pulp and coconut milk, blending on high for 30 seconds until smooth.
2. Add the ice cubes and honey, then blend for another 30 seconds until the mixture is frothy and well incorporated.
3. Drizzle in the vanilla extract during the last 10 seconds of blending to evenly distribute its flavor without overpowering the durian.
4. Pour the smoothie into a chilled glass immediately to preserve its cool, refreshing quality.

Blending durian with coconut milk creates a velvety texture that’s both rich and refreshing, while the hint of vanilla adds a subtle complexity. Serve this exotic smoothie in a hollowed-out durian shell for an unforgettable presentation that celebrates its royal origins.

Durian Mousse

Amidst the lush landscapes of Southeast Asia, the durian fruit reigns supreme, its rich, custard-like flesh inspiring our luxurious Durian Mousse. This dessert transforms the king of fruits into an airy, velvety delight, perfect for those seeking to indulge in its unique, polarizing charm.

Ingredients

• 1 cup durian pulp, thoroughly mashed (look for ripe, fragrant durian for the best flavor)
• 1 cup heavy cream, chilled (the colder, the better for whipping)
• 1/2 cup granulated sugar (adjust slightly if your durian is very sweet)
• 1 tsp vanilla extract (pure vanilla elevates the dessert)
• 1/2 tsp lemon juice (a splash brightens the durian’s richness)
• 1 envelope unflavored gelatin (essential for that perfect mousse texture)
• 1/4 cup water (for blooming the gelatin)

Instructions

1. In a small bowl, sprinkle the gelatin over water and let it bloom for 5 minutes.
2. Meanwhile, in a large bowl, whip the heavy cream to soft peaks, then refrigerate.
3. Gently heat the durian pulp with sugar over low heat, stirring until sugar dissolves, about 3 minutes.
4. Remove from heat, stir in vanilla and lemon juice, then mix in the bloomed gelatin until fully dissolved.
5. Allow the durian mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
6. Fold the cooled durian mixture into the whipped cream in three additions, ensuring not to deflate the cream.
7. Divide the mousse among serving glasses and chill for at least 4 hours, or until set.

The Durian Mousse emerges from the fridge with a cloud-like texture, its bold flavor mellowed into a sophisticated sweetness. Serve it with a drizzle of coconut cream or a sprinkle of crushed pistachios for an elegant contrast.

Durian Custard

Exotic and intriguing, durian custard is a luxurious dessert that marries the unique, creamy texture of durian with the smooth, velvety richness of custard. This dish is a bold choice for those looking to explore the depths of tropical flavors in a sophisticated, dessert form.

Ingredients

• 1 cup durian pulp (fresh or frozen, thawed—I find the frozen variety more convenient without sacrificing flavor)
• 1 cup heavy cream (for that indulgent, silky texture we all crave)
• 1/2 cup whole milk (the fat content is key for a rich custard)
• 4 large egg yolks (room temperature eggs blend more smoothly into the mixture)
• 1/2 cup granulated sugar (adjust slightly if your durian is particularly sweet)
• 1 tsp vanilla extract (a splash enhances the durian’s complexity)

Instructions

1. Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven, then filling it halfway with hot water.
2. In a medium saucepan, gently heat the heavy cream and milk over medium heat until it just begins to simmer, then remove from heat. Tip: Stir occasionally to prevent a skin from forming.
3. In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs.
4. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth custard. Stir in the durian pulp and vanilla extract until fully incorporated.
5. Divide the custard among ramekins, then place them in the prepared water bath. Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center. Tip: The water bath ensures gentle, even cooking.
6. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving. Tip: Chilling firms up the custard and enhances the flavors.

Just as the durian itself is divisive, this custard is a conversation starter—creamy and rich with a distinctive aroma that’s beautifully balanced by the custard’s sweetness. Serve it chilled with a sprinkle of toasted coconut or a drizzle of caramel for an extra layer of texture and flavor.

Durian Bread

How intriguing it is to blend the bold, unmistakable flavor of durian with the comforting warmth of freshly baked bread. This Durian Bread recipe is a delightful paradox, offering a sophisticated twist on traditional baking that will captivate your senses and elevate your culinary repertoire.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup sugar (a touch less if your durian is very sweet)
• 1/2 tsp salt (the fine sea variety brings out the flavors beautifully)
• 1 tbsp active dry yeast (proof it in warm water to ensure it’s lively)
• 1/2 cup warm milk (about 110°F, just right to wake up the yeast)
• 1/2 cup durian pulp (thawed if frozen, and yes, the riper, the better for that deep, complex flavor)
• 1/4 cup unsalted butter, melted (I find European-style butter adds a lovely richness)
• 1 large egg (room temperature, as it blends more smoothly into the dough)

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, and salt until well combined.
2. Dissolve the yeast in the warm milk and let it sit for about 5 minutes, until frothy. This is your cue that the yeast is active and ready.
3. Add the durian pulp, melted butter, and egg to the yeast mixture, stirring until smooth.
4. Gradually incorporate the wet ingredients into the dry ingredients, mixing until a soft dough forms. Tip: If the dough feels too sticky, a little extra flour can help, but add sparingly to keep the bread tender.
5. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: Proper kneading develops the gluten, giving your bread that perfect chew.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
7. Punch down the dough to release any air bubbles, then shape it into a loaf and place it in a greased 9×5 inch loaf pan.
8. Cover and let rise again for 30 minutes, until the dough crowns just above the rim of the pan. Tip: This second rise ensures a light, airy texture.
9. Preheat your oven to 350°F and bake the bread for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Durian Bread emerges from the oven with a golden crust giving way to a moist, fragrant interior, where the durian’s pungent sweetness is perfectly balanced by the bread’s subtle richness. Serve it slightly warm with a dollop of clotted cream or alongside a sharp cheese to contrast its lush flavors.

Durian Cake

Yielded by the lush tropics, the durian cake is a bold, creamy delight that marries the unique, pungent aroma of durian with the delicate sweetness of cake, creating a dessert that’s as unforgettable as it is divisive.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1 cup durian pulp (the star of the show, choose ripe for maximum flavor)
• 1/2 cup whole milk (adds moisture to the batter)
• 1 tsp vanilla extract (a dash enhances the durian’s complexity)
• 2 tsp baking powder (the lift for our cake)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, fully incorporating each before adding the next. This step is crucial for a uniform texture.
4. Fold in the durian pulp and vanilla extract, mixing until just combined. The batter will be fragrant and thick.
5. Alternately add the sifted flour mixture and milk to the batter, starting and ending with the flour. Mix until just combined to avoid overworking the batter. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 35 minutes.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This durian cake boasts a moist, tender crumb with a rich, custard-like flavor profile that durian lovers will adore. Serve it slightly warmed with a dollop of whipped cream to complement its creamy texture, or enjoy it as is for a pure durian experience.

Durian Pudding

Durian, the king of fruits, transforms into a luxurious pudding that’s as intriguing as it is delicious, blending its unique aroma with a silky, creamy texture that’s utterly unforgettable.

Ingredients

• 1 cup durian pulp (fresh or frozen, but thawed—I find the frozen variety more convenient without sacrificing flavor)
• 1 cup heavy cream (for that rich, velvety base we all crave)
• 1/2 cup whole milk (a splash to lighten the texture just right)
• 1/4 cup sugar (adjust slightly if your durian is particularly sweet)
• 1 tbsp gelatin powder (the secret to our pudding’s perfect set)
• 1 tsp vanilla extract (a dash to round out the flavors beautifully)

Instructions

1. In a small bowl, sprinkle the gelatin powder over 2 tbsp of cold water. Let it bloom for 5 minutes—it should look like applesauce when ready.
2. Combine the durian pulp, heavy cream, milk, and sugar in a blender. Blend on high until the mixture is completely smooth, about 1 minute. Tip: For an extra silky texture, strain the mixture through a fine-mesh sieve.
3. Pour the blended mixture into a saucepan. Warm over medium heat, stirring constantly, until it’s just about to simmer—around 160°F. Do not boil.
4. Remove from heat. Whisk in the bloomed gelatin and vanilla extract until fully dissolved. Tip: Ensure the gelatin is completely melted to avoid any lumps in your pudding.
5. Divide the mixture among 4 serving glasses. Chill in the refrigerator for at least 4 hours, or until set. Tip: Covering the glasses with plastic wrap prevents a skin from forming on the surface.

Unveil the pudding to discover a dessert that’s as visually stunning as it is delectable, with a texture that’s luxuriously smooth and a flavor profile that’s complex yet harmonious. Serve chilled, perhaps with a drizzle of coconut cream or a sprinkle of toasted coconut flakes for an added layer of texture and taste.

Durian Crepes

Kickstarting our culinary journey, Durian Crepes offer a luxurious twist on the classic French delicacy, blending the creamy, pungent allure of durian with the delicate, airy texture of perfectly cooked crepes. This dish is a bold celebration of flavors, designed to intrigue and delight the adventurous palate.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 large eggs, room temperature (they blend more smoothly into the batter)
• 1 1/4 cups whole milk (for that rich, velvety texture)
• 2 tbsp unsalted butter, melted (plus extra for the pan)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup durian pulp (look for ripe, fragrant durian for the best flavor)
• 2 tbsp granulated sugar (adjust according to the sweetness of your durian)

Instructions

1. In a large mixing bowl, whisk together the flour and salt to ensure even distribution.
2. Create a well in the center of the dry ingredients and add the eggs and milk. Whisk gently, gradually incorporating the flour from the sides to avoid lumps.
3. Stir in the melted butter until the batter is smooth and homogenous. Let it rest for 30 minutes at room temperature; this allows the gluten to relax, resulting in tender crepes.
4. Heat a non-stick skillet over medium heat (325°F) and lightly brush with butter. Pour 1/4 cup of batter, swirling the pan to coat the bottom evenly.
5. Cook for about 2 minutes until the edges lift easily and the bottom is golden. Flip carefully and cook for another minute. Tip: The first crepe is often a test; adjust heat or batter thickness as needed.
6. Spread a thin layer of durian pulp over each crepe, sprinkle with sugar, and fold into quarters. Serve immediately for the best texture.

Exquisite in every bite, these Durian Crepes present a harmonious contrast between the crisp edges and the lush, creamy filling. For an extra touch of elegance, drizzle with a light syrup or garnish with edible flowers to elevate the presentation.

Durian Tiramisu

Gracefully bridging the gap between Italian tradition and tropical indulgence, this Durian Tiramisu is a daring yet delightful twist on the classic dessert. Its creamy layers, infused with the distinctive aroma of durian, promise an unforgettable culinary adventure.

Ingredients

• 1 cup heavy cream (chilled for best whipping results)
• 3 large eggs (I find room temperature eggs blend more smoothly)
• 1/2 cup granulated sugar (for that perfect sweetness balance)
• 8 oz mascarpone cheese (the heart of any tiramisu)
• 1 cup durian pulp (fresh or frozen, but ensure it’s ripe for maximum flavor)
• 1 cup strong brewed coffee, cooled (espresso is my go-to for depth)
• 24 ladyfingers (crisp on the outside, soft within)
• 2 tbsp cocoa powder (for a dusting of bitter contrast)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters beforehand for quicker whipping.
2. Separate the eggs, placing yolks in one bowl and whites in another. Add sugar to the yolks and beat until pale and thick, about 5 minutes.
3. Gently fold the mascarpone into the yolk mixture until just combined. Tip: Overmixing can deflate the mixture, so be gentle.
4. Beat the egg whites until soft peaks form, then fold into the mascarpone mixture along with the durian pulp.
5. Quickly dip each ladyfinger into the coffee and layer them in a 9×13 inch dish. Tip: Dip for no more than a second to prevent sogginess.
6. Spread half the durian mixture over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining mixture.
7. Cover and refrigerate for at least 4 hours, though overnight is ideal for flavors to meld.
8. Before serving, dust the top with cocoa powder using a fine sieve for an even coating.

Nowhere does the durian’s creamy texture and complex flavor profile shine brighter than in this tiramisu. Serve chilled, with a side of bold coffee to complement its rich layers, or garnish with fresh durian slices for an extra tropical touch.

Durian Milkshake

Venture into the exotic with this Durian Milkshake, a luxurious blend that marries the unique, creamy texture of durian with the cool, refreshing qualities of a classic milkshake. Perfect for those looking to explore bold flavors, this recipe promises a delightful adventure for the palate.

Ingredients

• 1 cup durian pulp (fresh or frozen, but I find frozen lends a thicker texture)
• 2 cups vanilla ice cream (premium brand for that extra creamy finish)
• 1/2 cup whole milk (the richness is key here)
• 1 tbsp honey (a touch of sweetness to balance the durian’s intensity)
• Ice cubes (optional, for those who prefer a lighter consistency)

Instructions

1. Begin by scooping the vanilla ice cream into a blender. Let it sit for about 5 minutes to soften slightly, making blending smoother.
2. Add the durian pulp, whole milk, and honey to the blender. For a tip, if using frozen durian, no need to thaw—it blends beautifully cold.
3. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth. A pro tip: pause halfway to scrape down the sides, ensuring everything is evenly incorporated.
4. If a lighter shake is desired, add a handful of ice cubes and blend for an additional 30 seconds.
5. Pour into chilled glasses immediately for the best texture and flavor.

Best enjoyed right away, this Durian Milkshake offers a velvety texture with a complex flavor profile—creamy, sweet, with a hint of durian’s signature pungency. Serve with a straw and a spoon to savor every last drop, or garnish with a durian slice for an Instagram-worthy presentation.

Durian Fritters

Zesty and intriguing, durian fritters offer a delightful twist on traditional fried treats, blending the unique, creamy sweetness of durian with a crispy, golden exterior that’s simply irresistible.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra lightness)
• 1/2 cup cornstarch (for that perfect crunch)
• 1 tsp baking powder (the secret to fluffy fritters)
• 1/2 tsp salt (I like to use fine sea salt for even distribution)
• 1 cup water (ice-cold to keep the batter light)
• 1 cup durian pulp (thawed if frozen, and yes, the smell is part of the adventure!)
• 2 tbsp sugar (adjust based on the sweetness of your durian)
• Vegetable oil for frying (I prefer peanut oil for its high smoke point)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
2. Gradually add the ice-cold water to the dry ingredients, stirring continuously to avoid lumps, until a smooth batter forms.
3. Gently fold in the durian pulp and sugar into the batter, ensuring the durian is evenly distributed without overmixing.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F, using a thermometer to check the temperature for accuracy.
5. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry the fritters for 2-3 minutes or until they turn a deep golden brown, flipping once halfway through for even cooking.
7. Remove the fritters with a slotted spoon and drain on paper towels to absorb excess oil.

Nowhere else will you find such a captivating contrast of textures—crispy on the outside, tender and creamy within. Serve these durian fritters warm, perhaps with a drizzle of honey or a dusting of powdered sugar, to elevate their natural sweetness.

Durian Waffles

Amidst the bustling culinary scene, durian waffles emerge as a daring yet delightful fusion, marrying the creamy, pungent allure of durian with the crisp, golden perfection of waffles. This recipe promises an unforgettable adventure for the palate, blending bold flavors with comforting textures.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp granulated sugar (a touch more if you prefer a sweeter bite)
• 1 tsp baking powder (aluminum-free for a cleaner taste)
• 1/2 tsp salt (I love the subtle complexity of Himalayan pink salt)
• 1 large egg, room temperature (for smoother blending)
• 3/4 cup whole milk (the richer, the better for that luxurious texture)
• 1/4 cup melted unsalted butter (European-style butter elevates the flavor)
• 1/2 cup durian pulp (fresh or thawed, ensure it’s ripe for maximum aroma)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly before adding the milk, melted butter, durian pulp, and vanilla extract, mixing until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—a few lumps are perfectly fine.
5. Lightly grease the waffle iron with butter or non-stick spray, then pour 1/2 cup of batter onto the center, spreading slightly with a spatula.
6. Close the lid and cook for 4-5 minutes, or until the waffle is golden brown and crisp. Resist the urge to peek too early!
7. Carefully remove the waffle and repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if serving immediately.

How the durian waffles turn out is nothing short of magical—crisp on the outside, tender within, with the durian’s creamy richness shining through. Serve them with a drizzle of coconut syrup or a scoop of vanilla ice cream for an indulgent twist.

Durian Puff Pastry

Durian, the king of fruits, makes a surprisingly delightful pairing with buttery puff pastry, creating a dessert that’s as intriguing as it is indulgent. This Durian Puff Pastry recipe transforms the polarizing fruit into a luxurious treat, with layers of flaky pastry enveloping the creamy, custard-like filling.

Ingredients

• 1 sheet puff pastry, thawed (I find that letting it sit at room temperature for about 40 minutes makes it perfectly pliable without being sticky.)
• 1 cup durian pulp (For the best flavor, opt for ripe, fresh durian—its pungent aroma mellows beautifully when baked.)
• 1/4 cup granulated sugar (A little sweetness balances the durian’s complex flavors.)
• 1 egg, beaten (Room temperature eggs blend more smoothly for that glossy finish.)
• 1 tbsp unsalted butter, melted (This adds a rich, golden hue to the pastry.)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 equal squares.
3. In a bowl, mix the durian pulp and sugar until smooth, then divide evenly among the pastry squares, placing the mixture in the center of each.
4. Brush the edges of the pastry squares with beaten egg, then fold over to form triangles, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re securely closed.
5. Transfer the pastries to a baking sheet lined with parchment paper, brush the tops with melted butter, and bake for 20-25 minutes, or until golden and puffed. Tip: Rotate the baking sheet halfway through for uniform browning.
6. Remove from the oven and let cool on a wire rack for 5 minutes before serving. Tip: A dusting of powdered sugar just before serving adds a sweet finish without overpowering the durian.

Golden and flaky on the outside with a velvety, fragrant durian filling inside, these pastries are a testament to the fruit’s versatility. Serve them warm with a scoop of vanilla ice cream for a contrast of temperatures and textures that elevates the entire experience.

Durian Chocolate Truffles

Whisking together the exotic allure of durian with the rich decadence of chocolate, these truffles are a bold fusion that promises to intrigue and delight. Perfect for those who dare to explore beyond conventional flavors, each bite offers a creamy, aromatic journey.

Ingredients

• 1 cup durian pulp, fresh or thawed (look for a creamy, golden variety for the best flavor)
• 8 oz high-quality dark chocolate, chopped (I find 70% cocoa strikes the perfect balance)
• 1/2 cup heavy cream (cold, for a smoother ganache)
• 1/4 cup unsweetened cocoa powder, for dusting (a Dutch-processed variety adds depth)
• 1 tbsp unsalted butter, room temperature (helps in achieving a silky texture)

Instructions

1. Place the chopped chocolate in a heatproof bowl. Set aside.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 2-3 minutes. Watch closely to avoid boiling.
3. Pour the hot cream over the chocolate, letting it sit for 1 minute to soften the chocolate, then stir gently until smooth and glossy.
4. Add the durian pulp and butter to the chocolate mixture, stirring until fully incorporated and the mixture is uniform in texture.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until firm enough to handle.
6. Using a small scoop or a teaspoon, portion the ganache into 1-inch balls. Roll quickly between your palms to smooth, then dust with cocoa powder.
7. For the best texture, let the truffles sit at room temperature for 10 minutes before serving, allowing the flavors to meld beautifully.

Daring yet sophisticated, these truffles boast a velvety interior with a hint of durian’s unique fragrance, enveloped in a crisp cocoa shell. Serve them on a slate board for an elegant presentation, or pair with a robust espresso to complement their intensity.

Durian Coconut Milk Soup

Just when you thought the tropical fruit durian couldn’t get any more indulgent, along comes this Durian Coconut Milk Soup, a creamy, aromatic dish that balances the fruit’s bold flavors with the soothing sweetness of coconut milk. Perfect for those who dare to explore the luxurious side of durian, this soup is a testament to the fruit’s versatility beyond its controversial raw form.

Ingredients

• 2 cups durian pulp, preferably from ripe, fragrant durian for the deepest flavor
• 1 can (13.5 oz) coconut milk, full-fat for that rich, velvety texture
• 1/2 cup water, to adjust consistency to your liking
• 2 tbsp sugar, though I sometimes swap in honey for a floral note
• A pinch of salt, to elevate all the flavors

Instructions

1. In a medium saucepan, combine the durian pulp and coconut milk over medium heat, stirring gently to break down the durian into the milk.
2. Once the mixture begins to simmer, reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld beautifully.
3. Add water gradually, stirring continuously, until the soup reaches your desired consistency. Tip: The soup thickens as it cools, so aim for a slightly thinner texture than you’d like at serving.
4. Stir in the sugar and a pinch of salt, adjusting the sweetness to balance the durian’s natural richness. Tip: Taste as you go—durian’s intensity varies, so your perfect sweetness might too.
5. Remove from heat and let the soup sit for 2 minutes before serving to allow the flavors to settle. Tip: For an extra touch of elegance, garnish with a drizzle of coconut cream or a sprinkle of toasted coconut flakes.

Best enjoyed warm, this Durian Coconut Milk Soup offers a silky texture that coats the palate, with the durian’s complex flavors softened by the coconut’s sweetness. Serve it in small bowls as a sophisticated dessert or a bold starter to surprise your guests.

Durian Sticky Rice

On a quest to explore the exotic yet comforting flavors of Southeast Asia, durian sticky rice emerges as a luxurious dessert that marries the creamy, pungent allure of durian with the sweet, glutinous embrace of sticky rice. This dish is a testament to the beauty of balancing bold flavors with subtle textures, creating a dessert that’s as unforgettable as it is delicious.

Ingredients

• 1 cup glutinous rice – soaked overnight for the perfect texture.
• 1 1/2 cups coconut milk – full-fat for that rich, creamy consistency.
• 1/2 cup sugar – I find granulated sugar dissolves best here.
• 1/2 tsp salt – just a pinch to elevate the sweetness.
• 1 ripe durian – flesh only, about 1 cup, for that signature flavor.
• 1 tbsp toasted sesame seeds – for a nutty crunch that contrasts beautifully.

Instructions

1. Rinse the soaked glutinous rice under cold water until the water runs clear, ensuring no excess starch remains.
2. Steam the rice over boiling water for 25 minutes, using a cheesecloth-lined steamer to prevent sticking.
3. While the rice steams, warm the coconut milk, sugar, and salt in a saucepan over low heat, stirring until the sugar fully dissolves—about 5 minutes.
4. Once the rice is cooked, gently fold in the warm coconut milk mixture, allowing the rice to absorb the liquid fully for 10 minutes.
5. Carefully mix in the durian flesh, ensuring it’s evenly distributed without overmashing the fruit.
6. Serve the durian sticky rice warm, sprinkled with toasted sesame seeds for an added layer of texture.

Perfectly balanced, this durian sticky rice offers a creamy, fragrant experience with each bite, the durian’s complexity shining against the sweet, sticky rice. For an extra touch of elegance, serve it in hollowed-out durian shells or alongside a drizzle of coconut cream.

Durian Jam

Often hailed as the ‘king of fruits,’ durian transforms into a luxurious jam that captures its complex, custard-like essence. This recipe elevates the divisive fruit into a spreadable delight, perfect for those who appreciate its unique flavor profile.

Ingredients

• 2 cups durian pulp, preferably fresh for that vibrant flavor (thawed frozen works in a pinch)
• 1 cup granulated sugar, to balance durian’s natural richness
• 1/4 cup water, to help dissolve the sugar evenly
• 1 tbsp lemon juice, a splash of acidity to brighten the jam
• 1/2 tsp vanilla extract, my secret for adding depth

Instructions

1. In a medium saucepan, combine the durian pulp, sugar, and water over medium heat, stirring gently to marry the flavors.
2. Once the mixture begins to simmer, reduce the heat to low and continue stirring for about 20 minutes, ensuring it doesn’t stick to the bottom.
3. Add the lemon juice and vanilla extract, stirring well to incorporate, and cook for an additional 5 minutes to meld the flavors.
4. To test the jam’s consistency, place a small amount on a chilled plate; if it gels without running, it’s ready. If not, cook for a few more minutes.
5. Remove from heat and let cool slightly before transferring to sterilized jars, sealing tightly to preserve its freshness.

Rich and velvety, this durian jam boasts a smooth texture with a bold, fruity flavor that’s surprisingly versatile. Try it swirled into yogurt or as an unconventional topping for vanilla ice cream to truly appreciate its complexity.

Conclusion

Packed with unique flavors, our roundup of 19 exotic durian recipes offers a delightful adventure for your taste buds. Whether you’re a durian devotee or a curious newcomer, there’s something here to surprise and satisfy. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the deliciousness on Pinterest!