... Coconut recipe veena azmanov easy coconut aroons a latte food 30 easy coconut dessert recipes summer sweets delish ultimate coconut easy to make so moist baking a moment coconut desserts you need to make barefeet in the kitchen. I’m so happy you stopped by! Sugar Coated investigates how Le Bernadin’s executive pastry chef Thomas Raquel crafts a pastry showstopper – I mean, I've just destroyed a– [loud slam] – Sorry – Jesus! With the electric mixer, whip the pudding together with the chilled coconut cream, the cream cheese, and the cup of reserved whipped cream. Welcome back to Sugar Coated, Eater’s video series for dessert lovers hosted by New York pastry chef, Rebecca DeAngelis. Somebody recently said like, "You know, when I looked at your desserts, I didn't think it was gonna taste good 'cause it was too beautiful" Most beautiful desserts are never tasty – Totally – I think desserts should still be delicious, – Yeah – It shouldn't just be conceptualized People get stuck on the bells and whistles and then it's like, do you wanna eat that? – What we have here is the coconut cake, folded in toasted coconuts, we'll just replaced, instead of vegetable oil, we replaced it with coconut oil, – To really reinforce that – Hit 'em with the coconut flavor This is the soak: coconut milk, rum, eggs, like a coconut custard After the cake soaks overnight, we toss it in toasted coconut flakes This is roasted pineapple, This is a rum caramel It's just a kilo of sugar and deglaze with the rum And we just sprinkle salt, we put it in the oven for 10 minutes, and I just baste it until it's roasted So we froze the coconut water – Yeah, amazing, – These are fresh passion fruit We actually strain the juice out, and I reduce it I just add inverted sugar – It was always my dream to work at Le Bernardin, I just never thought I would actually be, like, the pastry chef here Like I'm classically-trained, I love a lot of classic flavors, You know, my style is a little bit more organic, it's a little bit more playful, but obviously here it's a three Michelin star, how can I help uphold that, – Yeah – yet staying true to the desserts that I believe in? Pour the filling into the cooled pie shell and spoon the remaining whipped cream on top. Two desserts came with the tasting menu. BROWSE RECIPES Article from ... Eric Ripert Coconut Cookie Recipe. INGREDIENTS. You're on another level, that's all I know So I've put on too much chocolate, I didn't work fast enough, I didn't dab the brush, so my coconut does not look like your coconut – Well, it's your first time They're called kitchen snags – Oh, I didn't make a good coconut, guys! – Yeah I think– – I'm putting too much chocolate – [Thomas] You just need to dab it off, yeah, – Oh gosh! In Raquel’s meticulous coconut dessert the chef deconstructs a coconut and rebuilds it as coconut mousse, coconut granita, a piña colada sauce, and coconut cake that’s all paired with roasted pineapple and candied passionfruit. For the coconut cake: Heat oven to 160°C fan bake. – There you go So this will be saved to make, you know, we blend it to put on the mousse, or we cut it into strips Being in America, all we know of coconut is Almond Joy, or some sort of processed way that it's this chemicalized thing, and I think that's why a lot of people don't like coconut, 'cause it reminds them of sun tan lotion, So, like, for this dessert, the focus I really had was to try to use as many different coconut products as possible so the next step is building the shell This is Manjari, you just wanna brush from inside out – How did you determine that this Manjari would be the chocolate to use? view recipe . – After like, six hours, when the mousse is frozen So, we just unmold it You gotta get the middle out – I'm just so scared it's going break in my hand – [Thomas] Paint the outside first, – That looks like the exterior of a coconut They're sweating, they're working hard – Like, I want it to taste the coconut, and I want it to look like a coconut It should feel organic The integrity of something needs to be there, Flavor is subjective, but the technique is not It's either right or it's wrong – Watching you do it, it seems much easier, but since the shell is cold, it's freezing immediately But why does mine not look as textured as yours? 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