Coconut‑Pineapple Log

Ingredients

• 12 pieces Egg whites (at room temperature)
• 350 g Caster sugar
• 150 g Ground almonds
• 200 g Grated coconut
• 100 g Powdered sugar
• 30 g All-purpose flour
• 250 g Fresh pineapple (flesh only, peeled and cored)
• 30 ml Lime juice
• 50 ml Cane syrup
• 30 ml White rum
• 2 g Agar‑agar (powdered)
• 5 g Sheet gelatin (soften in cold water)
• 400 ml Coconut milk (half‑warmed to 50 °C, half‑cold)
• 200 ml Very cold liquid cream (minimum 30 % fat)
• 1 bottle Gold edible spray (for decoration)

Instructions

1. Whipping egg whites

   Pour the egg whites into the clean mixer bowl, add half of the caster sugar and whisk until very stiff peaks form.

   Time: PT8M

2. Incorporating dry ingredients

   Sift the ground almonds, grated coconut, powdered sugar and flour. Add half of the dry mixture to the whites, fold gently with the spatula scraping the bottom of the bowl, then add the remaining and mix until homogeneous.

   Time: PT5M

3. Baking the dacquoise

   Spread the batter on a 40 cm × 30 cm tray lined with parchment paper, forming a 1 cm thick strip. Bake at 180 °C for 15 minutes, watching the colour.

   Time: PT15M

   Temperature: 180°C

4. Cooling the dacquoise

   Remove the tray, place the dacquoise on a rack and let cool completely.

   Time: PT15M

5. Preparing the pineapple purée

   Peel, core and cut the pineapple into pieces. Blend until a smooth purée forms (about 250 g).

   Time: PT12M

6. Cooking the purée with agar‑agar

   Pour the purée into a saucepan, add lime juice, cane syrup, rum and agar‑agar. Bring to a boil while whisking, let boil for 2 minutes.

   Time: PT5M

   Temperature: 100°C

7. Moulding and setting at room temperature

   Pour the mixture into the silicone insert mould, smooth the surface. Let set at room temperature for 30 minutes, then place in the freezer for 30 minutes to firm.

   Time: PT30M

8. Softening the gelatin

   Soak the gelatin in cold water for 5 minutes.

   Time: PT5M

9. Heating the coconut milk

   Heat 200 ml of coconut milk in a saucepan to 50 °C (thermometer).

   Time: PT5M

   Temperature: 50°C

10. Dissolving the gelatin and mixing the milk

    Squeeze the softened gelatin, incorporate it into the hot milk, mix well until fully dissolved. Add the remaining cold coconut milk and mix.

    Time: PT5M

11. Whipping the cream

    Pour the very cold liquid cream into the mixer bowl, whisk at medium speed then increase until a firm consistency is achieved.

    Time: PT5M

12. Preparing the syrup for Italian meringue

    In a small saucepan, combine 150 g sugar with 50 ml water. Bring to a boil and heat to 121 °C, then remove from heat.

    Time: PT7M

    Temperature: 121°C

13. Whipping the Italian meringue and incorporation

    When the whites are three‑quarters whipped, drizzle the hot syrup in a thin stream while continuing to whisk. Once the syrup is incorporated, continue until completely cooled. Add 120 g of this meringue to the whipped cream, fold gently, then incorporate one‑third of the milk‑gelatin mixture, whisk vigorously, finally fold in the remaining gently to preserve volume.

    Time: PT12M

14. Assembling the log

    Remove the dacquoise strip from the paper, cut a strip 30 cm × 7 cm. Place the strip in the loaf pan, fill to 3/4 with coconut mousse, place the pineapple insert, cover with the remaining mousse, lay the dacquoise strip on top and smooth the sides.

    Time: PT15M

15. Freezing the log

    Place the assembled log in the freezer for 4 to 5 hours until firm and workable.

    Time: PT4H30M

16. Preparing the French meringue

    Whip the egg whites with a small amount of caster sugar; when they are three‑quarters firm, add the remaining sugar gradually and whisk an additional 2‑3 minutes until stiff peaks form.

    Time: PT5M

17. Plating and baking the decorations

    On a sheet of parchment, draw two rectangles 28 cm × 8 cm, flip the sheet onto a tray. Using a pastry bag, pipe the desired decorations. Bake at 100 °C for 2 hours, then let cool for 30 minutes.

    Time: PT2H

    Temperature: 100°C

18. Finishing and decorating the log

    Unmould the frozen log, dust with grated coconut, trim the ends with the large hot‑water‑soaked knife. Attach the meringue decorations to the sides using a little coconut mousse. Lightly spray the decorations with the gold spray and, if desired, lightly caramelize with a torch.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

3 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g