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Tipsy Coconut Snails

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Tipsy Coconut Snails

The perfect tipsy coconut snails recipe with a picture and simple step-by-step instructions.

dough

  • 500 g Spelled flour type 1050
  • 21 g Yeast fresh
  • 80 g Butter
  • 50 g Sugar
  • 0,5 tsp Salt
  • 2 piece Eggs size M.
  • 200 ml Lukewarm milk

filling

  • 0,4 cl Coco rum liqueur
  • 200 g Coconut flakes
  • 4 tbsp Cocoa
  • 40 g Sugar
  • 1 piece Egg size M.
  • 200 ml Milk

glaze

  • 150 g Powdered sugar
  • 4 El Coco rum liqueur / water mix
  1. These are my first coconut snails. They taste good, but I still have to practice my looks. I’m not the filigree type.
  2. Preparation 2: Put the flour, yeast, butter, sugar, salt and eggs in a bowl. Knead the milk and everything into a smooth dough. Cover and let the dough rise in a warm place for about 30 minutes.
  3. 3rd filling: Mix the coconut flakes with the liqueur, cocoa, sugar, egg and milk until smooth. Let the whole swell for about 20 minutes.
  4. Roll out the dough on a floured work surface to a size of approx. 50×50.
  5. Spread the filling evenly on top, roll up and cut into approx. 2 cm thick slices.
  6. Place a little further apart on baking sheets lined with baking paper and gently press flat with moistened fingers.
  7. Cover and let rise in a warm place for approx. 45 minutes.
  8. Then bake in an oven preheated to 190 degrees for about 15 minutes.
  9. For the glaze, mix the water-rum-mix with the powdered sugar and brush the snails while they are still warm.
Dinner
European
tipsy coconut snails

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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