Coconut Parfait

Darren Stewart

Darren Stewart

2nd March 2011
Darren Stewart

Coconut Parfait

Nice and light recipe


  • 250ml Whipped Cream
  • 400ml Coconut Boiron
  • 35ml Malibu
  • 150g Sugar
  • 5 Egg Yolks
  • 3 Egg Whites,
  • 100g Sugar


Fold coconut, Malibu into your pre whipped cream, make a pate a bombe with your yolks and sugar, taking the sugar to 120oc and the same with the whites to make a meringue. Fold coconut in to the pate a bombe then fold in the meringue, pipe in to moulds and freeze over night.

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