The flavor combinations here—particularly the strawberry and coconut—remind me of some Caribbean cocktail, the kind with an umbrella in it.
Recipe information
Yield
serves 12
Ingredients
For the Dough
1
To Serve
Need to make a substitution?
Preparation
For the Dough
Step 1
Roll the dough between two sheets of parchment until 1/16 inch thick. Slide onto a baking sheet and refrigerate for 30 minutes. Cut the dough into twelve 2 1/2-inch squares or 1 x 3-inch rectangles and separate them on the parchment, giving them room to spread. Refrigerate on the pan while you heat the oven.
Step 2
Heat the oven to 375°F or 350°F on convection.
Step 3
Lay a Silpat (top side down) on the squares to weight them down. Bake until just crisp, 12 to 15 minutes. Let cool on the baking sheet.
To Serve
Step 4
Cut the gelée into squares or rectangles to match the pastry and set onto the pastry.
Step 5
Fill a pastry bag with the coconut cream and pipe two dollops on top of the gelée. Fill the remaining spaces with strawberries. Top with the chocolate décor.
Step 6
Spoon some strawberry sauce onto dessert plates, set the desserts on top, and garnish with strawberries and, if you want, a few pinches of coconut milk powder.
make it simpler
Step 7
Though it will change the dessert a lot, you could replace the pastry with a thin, crumbly shortbread from the store. Or substitute all-natural strawberry preserves for the gelée. Or top the dessert with shaved chocolate instead of the décor.