Coconut Textures

Name: Coconut Textures
Ingredients: 80 g coconut puree; 13 g glucose syrup; 95 g Valrhona white chocolate; 190 g heavy cream; 10 g Malibu coconut liquor; 6 g gelatin sheets; 200 g whole milk; 200 g coconut milk; 35 g cous cous; 80 g ground almonds; 80 g shredded coconut; 70 g all purpose flour; 320 g egg whites; 180 g granulated sugar; 80 g tapioca maltodextrin; 120 g coconut oil; 30 g confectioner’s sugar

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Coconut Valrhona Ivoire Whipped Ganache

80 g coconut puree
25 g coconut milk
13 <

Dessert
Low calorie

Method

Coconut Valrhona Ivoire Whipped Ganache

Whisk to combine coconut puree, 25 g coconut milk and glucose in a small pot and bring to a boil. Whisk into melted chocolate to emulsify. Add 25 g coconut milk, cream and liquor and stir until smooth. Refrigerate for at least 2 hours or overnight before whipping in a stand mixer until light and creamy.