Coconut & Lime Mini Bites

Step 1

Before starting this Coconut and Lime Mini Bites recipe, organise the necessary ingredients for the coconut rich shortcrust pastry.

Step 2

Place the flour, castor sugar, desiccated coconut, salt and butter in the stand mixer recipient...

Step 3

... and knead with the flat beater until the consistency is crumbly.

Step 4

Add the eggs...

Step 5

... and continue kneading...

Step 6

... until homogeneous.

Step 7

Transfer the dough on a sheet of greaseproof paper.

Step 8

Cover the dough with another sheet of greaseproof paper...

Step 9

... and roll out the pastry to a thickness of 2-3mm with a rolling pin. Reserve in the freezer.

Step 10

For the coconut mousse: Organise all the necessary ingredients.

Step 11

Soften the gelatine sheets in cold water.

Step 12

In the stand mixer bowl, beat the whipping cream until you obtain a whipped cream...

Step 13

... and reserve in the fridge.

Step 14

Strain the gelatine sheets...

Step 15

... and add them to 1/3 of the coconut milk (heated beforehand).

Step 16

Combine gently with a whisk until the gelatine is completely dissolved.

Step 17

Pour the egg whites in the stand mixer recipient and beat at medium speed.

Step 18

Add half of the sugar.

Step 19

Add the rest of the sugar and beat until stiff.

Step 20

Zest the limes with the Microplane Classic grater.

Step 21

When the coconut preparation has cooled down, add the lime zest. Transfer into a mixing bowl. Set aside.

Step 22

Add the 2/3 of the coconut milk. Set aside.

Step 23

When the meringue is stiff...

Step 24

... add it to the coconut preparation.

Step 25

... and combine well until homogeneous. Add the whipped cream.

Step 26

Using a funnel dispenser, pipe the preparation in the cavities of a Silikomart micro savarin mould. You can use any mould shape of your choice.

Step 27

Place the mould in the freezer to set. Up to this stage, this recipe can be in advance and frozen.

Step 28

Remove the coconut rich shortcrust pastry from the freezer and cut small discs with a pastry cutter with the same dimensions as the mould cavities. I used an Exoglass pastry cutter Ø 3cm.

Step 29

Arrange the coconut biscuit discs on a Silpat baking mat placed on top of a Silichef XL perforated baking sheet.

Step 30

Bake in a fan-assisted oven at 170°C (gas for 8 minutes.

Step 31

When cooked, remove from the oven and leave to cool.

Step 32

Remove the frozen mini savarin shapes from the freezer and release from the mould using a wooden pick.

Step 33

Using a pastry brush, coat the savarin shapes with clear mirror glaze (reheated in the microwave beforehand)...

Step 34

... and dip them in desiccated coconut.

Step 35

Pick each coconut mousse savarin on top of a biscuit disc. Decorate with a small piece of lime zest. Leave to defrost slowly in the fridge.

Step 36

Arrange the mini bites on a serving platter. Enjoy!