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 .
331 K 4.7/5 (13 reviews)
1 hour 15 min.
Easy
90 tuiles
5 IngredientsLast modified on: October 13th 2010
For 90 tuiles, you will need:
- 1
90 g dessicated coconut - 2
1.5 teaspoon flour - 3
90 g butter - 4
150 g icing sugar - 5
3 egg whites - Total weight: 435 grams
Change measures:
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 90 g dessicated coconut and 1.5 teaspoon flour to obtain a fine powder.
Stage 2 - 2 min.
Melt 90 g butter in a pan over low heat. Remove from heat, add 150 g icing sugar and mix.
Stage 3 - 2 min.
Add the powdered coconut and mix again.
Stage 4 - 2 min.
Finish by adding 3 egg whites 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 | 10 RDI=4 % | 180 RDI=20 % | 80 RDI=10 % | 1,450 RDI=70 % | 6,080 RDI: 70 % |
| 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 90 tuiles : 1.90 €
- 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...
220 K3.8 4 hours 60 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Calissons, Coconut "croute à thé", Little Christmas biscuits, Armagnac marzipan, Succès praliné (praline meringue), ... See them all 61
Butter
Like these other recipes: "BN style" chocolate-filled biscuits, Eggs Florentine, "Buttonhole" quail eggs, Genoese croque-monsieur, Surprise eggs, ... See them all 472
Dessicated coconut
Like these other recipes: Coconut paste, Coconut "croute à thé", Coconut pyramids, Coconut sweetcrust pastry, ... See them all 4
Egg white
Like these other recipes: Marzipan (almond paste), Financier batter, Stuffed prunes, Calissons, Eton mess, ... See them all 52
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