make the pastry cream, combine the milk and coconut in a medium
ans.
For the choux pastry, combine butter, sugar and 2
ined bottom parchment paper.
Pastry Cream: whisk sugar and cornstarch
nd let cool.
For pastry cream: Scald the milk with
Open the puff pastry and remove one of
inch thick. Cut the pastry into 8 rings with a
ith parchment paper. Place the coconut on a large, flat plate
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ugar. Place a sheet of pastry on top. Using a rolling
Preheat oven to 400\u00b0F. Grease a baking tray and line with parchment paper.
Place pastry squares on prepared tray and prick with a fork. Brush with 1/2 the melted butter. Divide mango between pastry squares, leaving a 3/4 inch border. Sprinkle sugar over galettes then drizzle with remaining butter. Bake for 15 mins.
Combine remaining ingredients in a small bowl. Serve galettes with coconut cream.
Place pastry onto a lightly greased 20cm pie plate.
Trim and decorate edges.
Bake in hot (200c) oven for 10 mins, cool slightly.
Beat eggs and sugar together in a large bowl.
Stir in sour cream and coconut, and mix well.
Pour into pastry case and bake 25-30 minutes.
cool.
Dust with icing sugar.
Serve with any fruit you have on hand.
o use in other recipes.
Place the coconut on a cookie
n a baking pan. Cut pastry into 6 even pieces. Roll
rying pan and toast the coconut flakes for 3 mins. Remove
and a metal pastry scraper.
Spread the coconut on a baking
an use a ready-prepared pastry flan case or make your
For the pastry dough, sift flour and powdered
eat, combine the milk and coconut milk and bring to a
he heavy cream, sugar, and coconut cream in a heavy saucepan
then stir in contents of coconut milk can. Reduce heat to