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 .
317K 4.7/5 based on 13 reviews
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Last modified on: October 13th 2010

Keywords for this recipe:
For 60 tuiles, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Resting: 10 min.
Cooking: 12 min.
All in all: 1 hour 12 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
Blend 60 g dessicated coconut and 1 teaspoon flour to obtain a fine powder.

Stage 2 - 2 min.
Coconut tuiles
Melt 60 g butter in a pan over low heat. Remove from heat, add 100 g icing sugar and mix.

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

Stage 4 - 2 min.
Coconut tuiles
Finish by adding 2 egg whites 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
Cut out a circle stencil of about 7 cm (3") diameter from a piece of card or plastic.

Stage 6 - 3 min.
Coconut tuiles
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
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
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
Continue until all the mixture has been used, then put in the oven...

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

Stage 12 - 10 min.
Coconut tuiles
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 recipe6 3 %120 10 %50 8 %970 50 %4,050 50 %
Per 100 g2 1 %40 4 %20 3 %340 20 %1,410 20 %
Per tuiles01 0 %020 1 %70 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 60 tuiles : 1.25 €
  • Per tuiles : 0.02 €

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
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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...
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