Coconut tuiles


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 .
339 K 4.7/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: October 13th 2010
For 30 tuiles, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Resting: 10 min.
Cooking: 15 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
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.
Coconut tuiles : Stage 1
Blend 30 g dessicated coconut and ½ teaspoon flour to obtain a fine powder.

Stage 2 - 2 min.
Coconut tuiles : Stage 2
Melt 30 g butter in a pan over low heat. Remove from heat, add 50 g icing sugar and mix.

Stage 3 - 2 min.
Coconut tuiles : Stage 3
Add the powdered coconut and mix again.

Stage 4 - 2 min.
Coconut tuiles : Stage 4
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).

Stage 5 - 5 min.
Coconut tuiles : Stage 5
Cut out a circle stencil of about 7 cm (3") diameter from a piece of card or plastic.

Stage 6 - 3 min.
Coconut tuiles : Stage 6
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.

Stage 7 - 2 min.
Coconut tuiles : Stage 7
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.

Stage 8 - 1 min.
Coconut tuiles : Stage 8
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.

Stage 9
For more explanation, see this small video.

Stage 10 - 30 min.
Coconut tuiles : Stage 10
Continue until all the mixture has been used, then put in the oven...

Stage 11 - 10 min.
Coconut tuiles : Stage 11
...for about 10 minutes, or until the tuiles take on a lovely colour.

Stage 12 - 10 min.
Coconut tuiles : Stage 12
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.
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 recipe3 RDI=1 %60 RDI=6 %30 RDI=4 %480 RDI=20 %2,030 RDI: 20 %
Per 100 g2 RDI=1 %40 RDI=4 %20 RDI=3 %340 RDI=20 %1,410 RDI: 20 %
Per tuiles01 RDI=0 %020 RDI=1 %70 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg
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
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...
227 K3.8 4 hours 60 min.
This recipe uses (among others)
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011370 K4.0 1 hour 15 min.
Tart Tatin
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust...
October 30th 2015424 K 53.2 1 hour 20 min.
Sliced cauliflower with 3 cheeses
Sliced cauliflower with 3 cheeses
Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together.
March 6th 2013106 K5 50 min.
How to make ravioli
How to make ravioli
In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make beautiful ravioli step by step.
May 30th 201697 K5 1 hour 20 min.
Truffade original
Truffade original
Truffade is a traditional dish from the Auvergne region of France. It is simple and delicious: potatoes are cooked slowly in a covered pan, then sliced local cheese is melted in towards the end of cooking.
August 12th 202150 K 1 hour 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page