Quickie: Coco Halloumi & The New Julieta

Quickie: Coco Halloumi & The New Julieta

Each week I post a sweet or savoury, healthy recipe!

This Recipe 

There is this very surprising snack in Brazil that you wouldn't usually venture to have. Everyone knows about the açai bowls now, the juices, etc. But have you ever heard of Romeu e Julieta? Yes that is Romeo & Juliet. It's this crazy combo of white cheese with goiabada (guava that has been made into a firm gelatin.) The sweet and savoury mix is divine. ESPECIALLY because you can have it for breakfast! 

There's only two problems with making this: 1) so much sugar. Goibabda is made with heaps of it. 2) Guava and the traditional cheese used are very difficult to find. You can do them but it will require some planning. 

That's why I created this recipe with some twists. It's not the original but it has the same spirit - firm white cheese (with a light flavour) and sweet tropical fruit. It's like the equivalent of fan fiction but for recipes! I also added the a crunchy coconut coating to for some extra "oomph." This would work great as a snack or appetiser. 


Makes 8-12 mini kebobs, depending on size 



  • 250g of Halloumi, cubed into big pieces (the bigger, the less likely they burn)
  • 1 to 2 handfuls of coconut flakes 
  • 1 mango peeled and cubed (can also buy pre-cubed)
  • Pulp from 3 passionfruit
  • 1 tbsp or 14g raw organic honey (not melted, can use less if prefer less sweet)
  • Toothpicks + Baking Tray + Parchment Paper (the white stuff)



    First, preheat your oven to 200C/400F. Also line a baking tray with parchment paper. You can use foil instead but the benefit of parchment is that it requires no oil. Make sure your fruit is ready to go (mango cubed and passionfruit pulp removed.)

    Next, spread out the coconut flakes on a large plate/cutting board. Roll cubed halloumi pieces until covered. They should stick to the flakes without adding any oil. Place these coated cubes on tray and bake for 10 minutes. (After 10 minutes, flip them over and cook for an additional 5 to 7.) Ideally, you get a golden brown color but still some softness to the cheese. 

    When halloumi is finished, leave it to cool for a few minutes. Meanwhile, heat your passionfruit pulp and honey over low heat until honey is mostly melted. Set aside.

    Nearly to the yummy part! Put halloumi and mango pieces on toothpicks then cover them with the passionfruit syrup. Serve immediately. (If you're making for later, I suggest waiting to prepare syrup.)