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 .
333 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 ml dessicated coconut - 2
1.5 teaspoon flour - 3
92.88 ml butter - 4
150 ml icing sugar - 5
3 egg whites
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 ml dessicated coconut and 1.5 teaspoon flour to obtain a fine powder.
Stage 2 - 2 min.
Melt 92.88 ml butter in a pan over low heat. Remove from heat, add 150 ml 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...
221 K3.8 4 hours 60 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Finger biscuits, X-Files cookies, Coconut paste, Ardéchois, Almond cream or frangipane, ... See them all 61
Butter
Like these other recipes: Linzer torte, Lime confectioner's custard (pastry cream), Sausage and mashed potatoes, Gnocchi alla romana, Strawberry and rhubarb crumble, ... See them all 474
Dessicated coconut
Like these other recipes: Coconut "croute à thé", Coconut pyramids, Coconut sweetcrust pastry, Coconut paste, ... See them all 4
Egg white
Like these other recipes: Viennese Shortbread, Nougat, Swiss meringues, Clafoutis "Marie-Antoinette", Meringues, ... See them all 52
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021349 K5 50 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.22 M 23.8 6 hours 30 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025532 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021446 K4.6 5 hours 30 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.October 13th 2010394 K4 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.