This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth.
Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
346 K 4.7/5 (14 reviews)
1 hour 15 min.
Easy
0.65 €
30 tuiles
5 IngredientsLast modified on: October 13th 2010
For 30 tuiles, you will need:
- 1
30 g dessicated coconut - 2
½ teaspoon flour - 3
30 g butter - 4
50 g icing sugar - 5
1 egg white - Total weight: 145 grams
Times for this recipe
Preparation: 50 min.
Resting: 10 min.
Cooking: 15 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Blend 30 g dessicated coconut and ½ teaspoon flour to obtain a fine powder.
Stage 2 - ⌛ 2 min.
Melt 30 g butter in a pan over low heat. Remove from heat, add 50 g icing sugar and mix.
Stage 3 - ⌛ 2 min.
Add the powdered coconut and mix again.
Stage 4 - ⌛ 2 min.
Finish by adding 1 egg white and mix well.
The mixture is ready. Put in the refrigerator to wait.
Preheat oven to 180°C (360°F).
The mixture is ready. Put in the refrigerator to wait.
Preheat oven to 180°C (360°F).
Stage 5 - ⌛ 5 min.
Cut out a circle stencil of about 7 cm (3") diameter from a piece of card or plastic.
Stage 6 - ⌛ 3 min.
Place a sheet of slicone or cooking parchment on a baking sheet.
Place the circle on this sheet and pour 1 teaspoonful of mixture in the centre.
Place the circle on this sheet and pour 1 teaspoonful of mixture in the centre.
Stage 7 - ⌛ 2 min.
Spread the mixture out carefully over the circle with a palette knife, while holding the circle still with your other hand.
The thickness of the finished tuile depends on the amount of mixture: the more you use, the thicker your tuile will be.
The thickness of the finished tuile depends on the amount of mixture: the more you use, the thicker your tuile will be.
Stage 8 - ⌛ 1 min.
Then lift off the circle and admire your lovely coconut tuile to be...
Place the circle on the sheet again, leaving a space between tuiles, and repeat the operation.
Place the circle on the sheet again, leaving a space between tuiles, and repeat the operation.
Stage 9
For more explanation, see this small video.
Stage 10 - ⌛ 30 min.
Continue until all the mixture has been used, then put in the oven...
Stage 11 - ⌛ 10 min.
...for about 10 minutes, or until the tuiles take on a lovely colour.
Stage 12 - ⌛ 10 min.
Unstick the tuiles from the sheet while still hot, and place to cool on a rack.
If you'd like to give them the true tuile shape, leave them to cool pressed over something cylindrical, like a glass or a bottle laid on its side.
If you'd like to give them the true tuile shape, leave them to cool pressed over something cylindrical, like a glass or a bottle laid on its side.
Remarks
The tuiles must be kept in an airtight tin, otherwise they will go soft rapidly. Unfortunately they only keep well for a day or two.
Keeping: 1 or 2 days in a closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 60 RDI=6 % | 30 RDI=4 % | 480 RDI=20 % | 2,030 RDI: 20 % |
| Per 100 g | 2 RDI=1 % | 40 RDI=4 % | 20 RDI=3 % | 340 RDI=20 % | 1,410 RDI: 20 % |
| Per tuiles | 0 | 1 RDI=0 % | 0 | 20 RDI=1 % | 70 RDI: 1 % |
How much will it cost?
- For 30 tuiles : 0.65 €
- Per tuiles : 0.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
231 K3.8 4 hours 60 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Walnut paste, Brioche slices with almond cream, Millefeuille, Arizona cupcakes, Saint Honoré cake, ... See them all 63
Butter
Like these other recipes: Little caramelized peach tarts, Clementine-chestnuts brioche perdue, Linzer torte, Aperitif rolls, Cream sauce with Vin Jaune, ... See them all 497
Dessicated coconut
Like these other recipes: Coconut sweetcrust pastry, Coconut pyramids, Coconut "croute à thé", Coconut paste, ... See them all 4
Egg white
Like these other recipes: Ice-cream Vacherin, Chocolate mousse, Yvetot Douillons, Cigarettes Russes (Piroulines), Peach and verbena feuilleté, ... See them all 54
Other recipes you may also like
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well. February 21th 2011329 K4.9 55 min.
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables. February 21th 2011299 K 14 1 hour 50 min.
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing. May 20th 2015251 K3.3 2 hours 6 min.
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking... January 23th 2011198 K4.7 1 hour 40 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel. May 8th 2011209 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.