Aldi · Desserts
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Coconut is the mochi flavour with the strongest claim to belonging, since coconut and glutinous rice are paired across South East Asia in dishes that predate mochi ice cream by centuries. It also suits the format technically. Coconut is largely fat, which freezes smoothly without ice crystals, and the dough around it's neutral enough not to interfere. A sharper fruit would fight the rice; coconut sits alongside it. The dusting on the outside is potato or corn starch, which stops the pieces sticking to each other in the box. It isn't sugar, though it looks like it, and it's the reason a mochi feels dry to hold and soft to bite.
