Coconut pompoms


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


Ready in

45 min.





all-purpose flour / plain flour8.75oz250grams
chocolate topping-
currant jam-
egg yolk1pc1piece
grated coconut4.5oz125grams
grated coconut-
powdered sugar3tbsp3tablespoon
powdered sugar4.5oz125grams
semi skimmed milk 1,5%¾cup170milliliters
unsalted butter11.75oz330grams
vanilla sugar0.75oz20grams

1. Dough preparation

unsalted butter 8.75 oz (250 g)  all-purpose flour / plain flour 8.75 oz (250 g)  vanilla sugar 0.25 oz (10 g)  grated coconut 4.5 oz (125 g)  egg yolk 1 pc  powdered sugar 4.5 oz (125 g)

Blend softened fat, flour, sugar, coconut and egg yolk in and knead a dough and leave it in a cold place for a while.

Dough preparation


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.


currant jam

Spread a little sour jam on top of the rounds and stick each two rounds together.

6. Filling preparation

semi skimmed milk 1,5% ¾ cup (170 ml)  meal 2 tbsp

Stir flour in a little bit of cold milk and cook with the remaining milk a dense gruel.

Filling preparation

7. Filling and decorating

powdered sugar 3 tbsp  vanilla sugar 0.25 oz (10 g)  unsalted butter 2.75 oz (80 g)

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.

Filling and decorating


grated coconut

Coat the rings in coconut.


chocolate topping

Decorate with chocolate icing.

Bon appetit!


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