Coconut and Strawberry Verrines

coconut and strawberry verrines

Ingredients icon-ingredients

*For 6 verrines.

  • Streusel

  • 100g Wheat flour

  • 50g Sugar

  • 50g Margarine

  • Strawberry Gel

  • 110g Strawberry puree*

  • 2,2g Xantham gum*

  • Others

  • Grated coconut

  • Strawberries


  • Preparing the coconut whipped cream.

  • 1.Put the can in the fridge 24 hours in advance.

  • 2.Put the tools (bowl and whisks) in the freezer. At least one hour before using them.

  • 3.The fat from the coconut should be on the upper side of the can, separated from the water. Carefully, use a spoon to take just the fat and put it in the bowl where you are going to beat it.

  • 4.Start beating it, and halfway add the powdered sugar and corn starch slowly.

  • 5.Keep beating until it's properly mixed.

  • 6.Put it in the fridge to harden it.

  • 7.Keep it in the fridge until further usage.

  • For the streusel.

  • 1.Knead all the ingredients until the dough resembles breadcrumbs.

  • 2.Spread on the oven tray and bake at 150ºC. Move the streusel every now and then while it's been baked, to get an uniform result. Bake for 15 minutes approximately, until golden.

  • 3.Leave it to cool and set aside.

  • Preparing the strawberry gel.

  • 1.Put the strawberry puree and the xantham gum together in a mixer and blend it until you get a gummy mixture.

  • 2.Put it in a pastry bag and set it aside.

  • Preparing the rest of the ingredients.

  • 1.Spread the grated coconut on the oven tray and bake at 150ºC for a couple of minutes, until golden. Leave it to cool.

  • 2.Dice the strawberries. Put aside.

  • Assembling.

  • 1.Put the strawberry gel in the bottom of the verrines.

  • 2.Spread the streusel over the gel.

  • 3.Put the coconut whipped cream in a pastry bag with the desired top and cover the streusel.

  • 4.Distribute the diced strawberries amongst the verrines.

  • 5.Add some more coconut whipped cream and, finally, sprinkle some grated coconut.

  • 6.Decorate to your liking.

  • *It's essential for the can to contain, at least, 60% coconut extract. This is the fat percentage necessary to get a proper result. Coconut milk with this characteristics can be found in herbalists and asian food stores.

  • *Both the coconut milk and tools (bowl and whisks) must be very cold to beat the cream.

  • *To get a more solid result, you can add, together with the corn starch, cream of tartar. This can be found in herbolists and specialty shops.

  • *You can prepare the strawberry puree simply by blending the strawberries. For a better result, filter the puree.

  • *Xanthan gum is a thickener obtained from the fermenting of corn mash (or other grains), resulting in some kind of gelatine. It is used as an additive to add elasticity to doughs made with gluten free flours. It provides no flavour whatsoever, barely adds calories to the recipe and it may be used for both cold and hot processing. We can easily find this product in herbalists, specialty shops and some supermarkets.


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