The Hawaiian Coconut & Pineapple Entremet

This recipe of The Hawaiian Coconut & Pineapple Entremet inspired by our very own The Hawaiian is brought to us by thelazybakes.

This entremet recipe consists of a moist cake layer, a fruity pineapple jelly, a soft coconut mousse and a flaky coconut coat.

Inspired by a cup of Tea and the gang’s “The Hawaiian” tea, this dessert is a tropical dream.

You can almost imagine yourself at the beach, with a Pina Colada in your hand, feeling the sand under your feet and hearing the sound of the waves crashing.

It has a sweet fragrance, like a mixture between coconut, pineapple and hibiscus. You suspiciously take a bite out of that fluffy white mousse and you discover that with every spoon you can taste the dream; it feels like you’re taken back to the tropical paradise all over again. You’re there on the beach, with a Lei (the Hawaiian flower garland) on your neck and palm trees behind you; can this last forever, please?

Taking the last bite of the entremet, you call your friend and ask her for more; laughing, she gives you the link to the recipe that’s on Tea and the gang blog and asks: “you can’t get enough of the Hawaiian dream, huh?”. That’s when you realize that the dessert has the same effect on everyone else, it is not just in your imagination, so you start adding the ingredients on your grocery list so you can go back to Hawaii as soon as possible.

INGREDIENTS:

(makes 8 entremets):

Base:

20g Butter
75g Caster Sugar
One Egg
40ml Coconut Milk
75g Flour
5g Baking Powder
200ml ‘The Hawaiian’ Pina Colada black tea
30g Sugar

Jelly:

250ml Pineapple Juice
100ml ‘The Hawaiian’ Pina Colada black tea
10g Gelatin

Mousse:

400ml Whipped Cream
350ml Coconut Milk
60g Sugar
20g Gelatin

Decoration:

Coconut Flakes
Sliced Pineapple

INSTRUCTIONS:

Base:

Mix together in a small sponge tin, butter, caster sugar, egg, coconut milk, then add flour and baking powder. Bake for 20min at 220°C. Meanwhile, steep 2 “The hawaiian” tea bags in 200ml hot water and stir in 30g sugar. When the base has cooled down, cut it in round shapes with a cooking ring and soak it with some of the sweet tea.

Jelly:

Steep 1 “The hawaiian” tea bag in hot water. Soften 10g of gelatin in 100ml cold water for 10min, then heat it until it melts and mix it with the pineapple juice and tea. Let it chill in the freezer for 15min, then cut it in shapes with a smaller cooking ring.

Mousse:

Soften 20g of gelatin in 200ml cold water for 10min. Pour the coconut milk and sugar in a small saucepan on medium heat until it reaches the boiling point, then add the gelatin and mix until it melts. Wait for it to cool about 10min. In another bowl, whisk the whipped cream, then fold in the coconut milk mixture.

Assembly:

In a cooking ring lined with acetate foil, first place the cake base, then add a layer of mousse, then center the jelly (it should remain a free space around it), and lastly add another layer of mousse (filling the space left by the jelly too).

Repeat for all 8 entremets. Place in the fridge. After they cooled down, get them out of the cooking rings, sprinkle coconut flakes on top and decorate with sliced pineapple