Coconut Parfait with Passion Fruit Mint

5 from 2 votes
Total Time 7 hrs 40 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 373 kcal


Coconut parfait:

  • 3 Pc. Coconut, halved
  • 200 g Desiccated coconut
  • 6 tbsp Desiccated coconut
  • 2 Pc. Vanilla pods
  • 240 g Sugar
  • 300 ml Coconut milk
  • 16 Pc. Egg yolk
  • Salt
  • 1,2 l Confectioner's cream (35% fat)
  • 8 tbsp Coconut liqueur
  • 600 g Dark couverture chocolate

Passion fruit mint:

  • 200 g Sugar
  • 8 Pc. Fresh passion fruit
  • 2 Pc. Mint stems


Coconut parfait:

  • To coat the coconuts, coarsely chop the dark couverture and melt it in the beating kettle in a hot water bath. Let cool down to room temperature and fill the coconuts with it. Put something into the fridge.
  • Roast the coconut flakes in a pan without fat until light brown, turning the flakes several times in the pan. Let the coconut flakes cool down.
  • Halve the vanilla pods lengthways and scrape out the pulp. Bring the vanilla pulp with the sugar and coconut milk to the boil and cook for 1 minute. Mix egg yolks with coconut milk and a pinch of salt in a beater. Then whisk in a hot, almost boiling water bath with a whisk for 6-8 minutes until thick and creamy. Beat in ice water until cold.
  • Whip the cream until stiff and alternately fold into the coconut mixture with the roasted coconut flakes, season with coconut liqueur. Pour the mixture into the chilled coconuts and smooth down a little. Cover with cling film and chill for at least 6 hours.

Passion fruit mint

  • For the fruit sauce, cut up passion fruits and remove the pulp with a spoon and place in a small saucepan.
  • Pluck the mint from the stalks, chop and add to the passion fruit with the sugar and bring everything to a boil. Take the saucepan off the heat and purée the sauce briefly so that the pulp loosens and the seeds remain whole.
  • Pour the sauce over the semi-frozen coconuts and decorate with blueberries, mint and powdered sugar.


Serving: 100gCalories: 373kcalCarbohydrates: 48.9gProtein: 4.9gFat: 15.1g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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