Coconut Fondants

Ingredients

• 200 ml Coconut milk (unsweetened, at room temperature)
• 125 g Shredded coconut (unsweetened)
• 150 g Sugar (white)
• 100 g Butter (unsalted)
• 40 g Cornstarch (sift before use)
• 1 c. à soupe Vanilla extract (vanilla flavor)
• 3 unités Eggs (at room temperature)

Instructions

1. Prepare ingredients and equipment

   Measure the coconut milk, shredded coconut, sugar, butter, cornstarch, vanilla and crack the eggs. Gather all necessary utensils.

   Time: PT2M

2. Melt the butter

   Place the butter in a small microwave‑safe container and melt on medium power for about 1 minute, until completely liquid.

   Time: PT1M

3. Beat eggs with sugar and vanilla

   In a bowl, crack the eggs, add the sugar and vanilla extract, then whisk vigorously until the mixture lightens and becomes frothy.

   Time: PT2M

4. Incorporate melted butter

   Pour the warm melted butter into the egg‑sugar mixture while continuing to whisk to obtain a homogeneous texture.

   Time: PT1M

5. Add the cornstarch

   Sift the cornstarch over the mixture and fold it in gradually with the whisk, avoiding lumps.

   Time: PT1M

6. Pour the coconut milk

   Add the coconut milk and mix until you have a smooth, fluid batter.

   Time: PT1M

7. Fold in shredded coconut

   Add the shredded coconut and gently fold with the spatula to avoid over‑working the batter.

   Time: PT1M

8. Butter and flour the pan

   Generously butter a 22 cm pan then lightly dust with flour (or cornstarch) tapping to remove excess.

   Time: PT2M

9. Pour batter into pan

   Transfer the batter into the pan, smooth the surface with the spatula and scrape the bowl edges to retain everything.

   Time: PT1M

10. Bake

    Place the cake in a preheated oven at 180°C and bake for about 40 minutes. Check doneness by inserting a knife tip: it should come out slightly moist.

    Time: PT40M

    Temperature: 180°C

11. Cool and unmold

    Remove the pan from the oven, let the cake warm for 10 minutes, then unmold onto a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

3 g

Carbohydrates

31 g

Fat

28 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Coconut milk: almond milk, soy milk
• Instead of Shredded coconut: coconut flakes, dried coconut
• Instead of Sugar: cane sugar, coconut sugar
• Instead of Butter: margarine, coconut oil
• Instead of Cornstarch: all‑purpose flour, arrowroot
• Instead of Vanilla extract: vanilla sugar, vanilla powder
• Instead of Eggs: apple sauce puree (1/4 cup)

Equipment Needed

• Microwave
• Mixing bowl
• Whisk
• Silicone spatula (rubber spatula)
• 22 cm cake pan
• Oven
• Kitchen scale or measuring cup
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt the butter
• Butter and flour the pan
• Bake

Chef Tips from the Video

• For more aroma, add a pinch of lemon or orange zest to the batter
• Lightly dust with toasted coconut sugar before baking for a caramelized crust
• Serve warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Wrap well and freeze up to 1 month.

Room temperature: At room temperature, covered, 1‑2 days maximum.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator before baking
• The cake keeps for 3 days refrigerated, ideal for breakfasts
• The cake freezes very well; simply reheat slightly before serving