This pineapple coconut log is a marvel! On a coconut dacquoise, I added a coconut mousse with an insert of fresh pineapple in its heart, all decorated with a golden meringue, this is enough to make your guests envy.
Pineapple coconut log
- Christmas log mold 30 cm (length) x 8 cm (width) x 6.5 cm (height)
- 28 cm long silicone Christmas log insert mold
Coconut dacquoise cookie :
- 3 egg whites
- 40 g caster sugar
- 30 g ground almonds
- 50 g grated coconut
- 30 g cake flour
- 80 g icing sugar
Coconut mousse :
- 4 dl coconut milk
- 5 gelatin leaves 2 g each
- 60 g egg whites
- 120 g caster sugar
Pineapple in jelly :
- 250 g pineapple pulp (1 fresh pineapple)
- 10 cl sugar cane syrup
- 1 lime juice
- 2 g agar-agar
- 2 cl dark rum
French meringue :
- 120 g egg whites
- 240 g caster sugar
- 1 golden food spray
- For make this pineapple coconut log, start by coconut dacquoise, pour the egg whites into the mixer bowl. Add the caster sugar then put the egg whites to whisk.
- In a container, pour the ground almonds and the grated coconut. On top, sift the icing sugar and flour. Mix these elements together.
- After 7 to 8 minutes, the whites are well mounted, they should be very firm and meringue. Stop the mixer, then pour half of the dry ingredients over the egg whites.
- Mix with a spatula by going well to the bottom of the tank and rotate it regularly to have a homogeneous mixture.
- Pour in the rest of the dry elements, and continue mixing. As soon as the preparation is well mixed, we stop.
- Spread this coconut dacquoise on half the width of a 40 cm X 30 cm baking sheet covered with a sheet of baking paper
- Use a palette and use the edges baking sheet to get a smooth surface. Bake this cookie in an oven at 180 ° C for about 15 minutes while monitoring the cooking. Remove from the oven, place this coconut dacquoise on a rack and let it cool.
- For the insert, start by peeling the fresh pineapple, remove the core, cut it into pieces and mash the pineapple using a blender. You will need 250 g for this recipe.
- Pour the pineapple pulp into a saucepan and heat it over low heat. Add the lime juice, sugar cane syrup, rum and agar-agar.
- Mix with a whisk, then heat until boiling. While mixing, continue for 2 minutes. When the time is up, pour this preparation into the insert mold.
- Evenly distribute the pineapple pulp then let set at room temperature before continuing in freezing to be able to handle it easily.
- For the coconut mousse, start by softening the gelatin in cold water. Then, warm half the coconut milk in a saucepan, around 50 ° C.
- Pour the remaining coconut milk into a container. Wring out the softened gelatin, then drop it in the warm coconut milk and finish by mixing with the whisk to dissolve it well.
- Pour everything over the second part of coconut milk, then mix. Continue with the whipped cream, and to do this, pour the very cold liquid cream into the bowl of the mixer.
- Whip the cream using the whisk. Start slowly and then gradually accelerate. When it is firm, stop the mixer, put it in a container, and place it in the refrigerator.
- We are going to make an Italian meringue. Pour the caster sugar in a small saucepan, then add 1/3 of the weight in water. Mix, and bring this syrup to a boil.
- Pour the egg whites into the mixer bowl then install the whisk. When the syrup comes to a boil, continue cooking up to 121 ° C using a pastry thermometer.
- When the syrup reaches 110 ° C, start to whip the egg whites. When the temperature of 121 ° C is reached, stop cooking and let the syrup stand for a few seconds.
- When the egg whites are 3/4 mounted and form wide grooves in the mixer, pour the sugar syrup gently over the edge of the bowl, and let mix until completely cooled.
- Stop the mixer when the meringue is cold. Add and Gently mix 120 g of Italian meringue into the whipped cream, using a whisk.
- Take the gelled coconut milk again, and add a third of the meringue / whipped cream mixture. Mix vigorously with a whisk. Add the rest, but this time you have to mix gently to keep the volume.
- Remove the leaf from the coconut dacquoise, cut the edges, and cut a strip 30 cm long by 7 cm wide. The falls can be tasted for breakfast, for example.
- Fill the log gutter 3/4 with coconut mousse using a palette. Unmould the pineapple insert and place it in the mousse. Press lightly and cover with a little coconut mousse.
- Place the strip of coconut dacquoise, and press down to have a very flat surface. Smooth the sides, then place the log in the freezer for 4 to 5 hours.
- For the decoration, we are going to make a French meringue. Pour the egg whites in the mixer bowl with a little caster sugar. Whip the egg whites using the whisk.
- When the egg whites are 3/4 mounted, gradually add the remaining caster sugar. When all the sugar has been added, continue for 2 to 3 minutes, then stop the mixer
- On a sheet of baking paper, draw two rectangles 28 cm long by 8 cm wide. Flip the sheet over on a baking sheet. We will work by transparency.
- Using a pocket with a medium-sized plain nozzle, make the decorations as I show in the video. Bake this meringue at 100 ° C for 2 hours.
- After cooking and cooling the meringue, peel each decoration from the sheet, then using a golden food spray, give color to your decorations for the log.
- Using a small kitchen torch, unmold the pineapple coconut log, and cover it with grated coconut. Cut off the ends using a large knife dipped in hot water and wiped dry.
- Place this log on a presentation tray. With a little coconut mousse, glue the meringue decorations on the sides of the log, and place the small patterns on top.
- The pineapple coconut log is finished. It is intended for 10 people. Allow 6 to 8 hours of thawing in the refrigerator
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.