I have always been a lover of all things coconut. Shredded coconut, coconut milk, coconut water. It's all good in my book.

I do, however, tend to prefer the 'natural' coconut flavor as opposed to the coconut flavoring that gets added into so many desserts, with all of it's cloying fragrance and sweetness.

The base of this entremets is a coconut mousse that is so incredibly light and easy to put together it will make you wonder why you don't whip it up on a weekly basis. I paired that creamy lightness with a surprise burst of a mango pod on the inside of the entremets, just to keep eaters on their toes as they were enjoying their dessert.

I created this bursting mango pod by dipping a frozen dome of mango juice into kappa carrageenan, creating a thin film to contain all of the liquid and keep it from seeping out into the other elements of the dessert. It was very experimental--I had never done this previously nor had I seen it ever attempted before, so I didn't know if it would work out. It did, and now my mind is full of new ways to create bursting pods of deliciousness inside other desserts!


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