Delicate coconut rounds filled with jam. Rounds are covered with a smooth cream and coated in coconut. Perfect for a Christmas dessert.
No. of servings
|Semi skimmed milk 1,5%||170||ml|
1. Dough preparation
Blend softened fat, flour, sugar, coconut and egg yolk in and knead a dough and leave it in a cold place for a while.
Use a rolling pin to spread a dough on a floured board until it is about 0,5 cm thick and cut out rounds of dough.
Lay the rounds on a baking tin and bake in the oven at 355°F (180°C) for about 7 minutes (they should remain pale).
Let the baked coconut rounds cool for a while.
Spread a little sour jam on top of the rounds and stick each two rounds together.
6. Filling preparation
Stir flour in a little bit of cold milk and cook with the remaining milk a dense gruel.
7. Filling and decorating
Blend softened butter with sugar and gradually whisk cool flour gruel in. Whisk until the cream is smooth. Spread the cream on top of the rounds stuck together.
Coat the rings in coconut.
Decorate with chocolate icing.