Coco Amour Recipe
roasted pineapple mousse, pomegranate cremeux, coconut cake, coconut chocolate
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Pineapple Mousse
Pomegranate Crèmeux
Coconut Cake Layers
Coconut Chocolate (Ganache with coconut)
Assembly & Garnish
Method
Roasted Pineapple Mousse
- 1
Roast pineapple
Preheat the oven to 425°F (220°C). Toss the pineapple chunks with 2 tbs granulated sugar on a rimmed baking sheet. Spread in a single layer and roast 12–15 minutes, turning once, until edges caramelize and juices are fragrant. Remove and let cool slightly.
- 2
Puree and strain
Place roasted pineapple (including any juices on the tray) in a blender and puree until smooth. Strain through a fine-mesh sieve into a bowl to remove fibrous bits. You should end up with approximately 1 to 1 1/4 cups puree.
- 3
Bloom gelatin
Whisk 1 tsp powdered gelatin with 2 tbs cold water in a small bowl and let bloom 3–5 minutes. Warm gently (microwave 5–8 seconds or over a double boiler) until melted and liquid but not hot.
- 4
Combine and chill base
Stir the melted gelatin and 1 tbs lime juice into about 1 cup of the pineapple puree until fully incorporated. Add a pinch of salt and the optional 2 tbs Greek yogurt if using to round acidity. Chill the mixture until it just begins to thicken at the edges (15–20 minutes in fridge).
- 5
Whip cream and fold
While the puree chills, whip 1 cup cold heavy cream to medium peaks. Fold one-third of the whipped cream into the slightly thickened pineapple base to lighten it, then gently fold in the remaining cream in two additions until homogeneous. Taste and adjust lime if needed. Portion into molds or ringed cake layers as desired and refrigerate to set (at least 1 hour).
Pomegranate Crèmeux
- 6
Temper and thicken
In a small saucepan, warm 1 cup pomegranate juice with 1 tbs sugar and a pinch of salt over medium heat until steaming but not boiling. In a bowl, whisk 3 egg yolks with 1 tsp cornstarch until smooth. Temper the yolks by slowly whisking 2–3 tbs of the hot juice into the yolks, then pour the yolk mixture back into the saucepan, whisking constantly.
- 7
Cook to nappe
Continue stirring over medium-low heat until the mixture thickens to a custard that coats the back of a spoon (nape), about 3–5 minutes. Do not boil hard to avoid curdling.
- 8
Finish with butter and acid
Remove from heat and whisk in the cold butter, one cube at a time, until glossy and smooth. Stir in 1 tsp lemon juice. Strain through a fine sieve to ensure silkiness. Cover surface with plastic wrap and chill until firm but still spreadable (about 1–2 hours).
Coconut Cake Layers
- 9
- 10
Dry and wet ingredients
Whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, and a pinch of salt in a bowl. In another bowl, cream 4 tbs softened butter with 3 tbs sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla until combined.
- 11
Combine batter
Alternate adding the dry mixture and 1 cup coconut milk to the butter-egg mixture, beginning and ending with dry ingredients. Mix just until combined — do not overmix. Fold in the toasted shredded coconut.
- 12
Bake
Pour batter into prepared pan(s) and bake 18–25 minutes for a 6-inch pan (or 14–18 minutes for cupcakes), or until a toothpick inserted into center comes out clean. Allow the cake to cool in pan 10 minutes, then turn out to cool completely on a rack. If making layers for a multi-component plated dessert, trim to desired shapes once cooled.
Coconut Chocolate (Ganache with coconut)
- 13
Warm creams
Place 1 tbs heavy cream and 2 tbs coconut cream in a small saucepan and warm until just simmering. Do not boil.
- 14
Make ganache
Pour the hot creams over 4 oz finely chopped semisweet chocolate in a heatproof bowl. Let sit 1 minute, then stir gently until smooth and glossy. Stir in 1 tsp unsalted butter for sheen. If too thick for drizzling, warm gently to loosen.
- 15
Finish and cool
Allow ganache to cool slightly so it will hold a ribbon when drizzled but still pourable. Stir in toasted flaked coconut for texture if desired.
Assembly & Garnish
- 16
Layering
On each plate or in ramekins, place a round of coconut cake as the base. Pipe or spoon a layer (about 2–3 tablespoons) of chilled pomegranate crèmeux on the cake. Top with a scoop or quenelle of roasted pineapple mousse (about 1/3 cup).
- 17
Finish with chocolate
Drizzle warm-but-not-hot coconut chocolate ganache over the mousse and cake, allowing some to run down the sides. A small spoonful pooled beside the cake is also attractive.
- 18
Garnish
Scatter a few pomegranate arils on the crèmeux and mousse, sprinkle toasted flaked coconut around, and top with micro mint or small mint leaves. Dust lightly with powdered sugar if desired. Chill briefly (10–15 minutes) to set presentation, then serve at cool-room temperature.
