- 250ml Whipped Cream
- 400ml Coconut Boiron
- 35ml Malibu
- 150g Sugar
- 5 Egg Yolks
- 3 Egg Whites,
- 100g Sugar
Coconut Parfait
Ingredients
Method
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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