These no-bake coconut pastries are a delightful concoction of creamy mascarpone, whipped cream, and shredded coconut, assembled using soft egg cakes as a base. The beauty of these treats lies in their versatility; you can choose from a neutral milk-soaked version, an exotic apricot and orange blossom variation, or a refreshing lemon curd twist. Each version is encased in luscious whipped cream and rolled in coconut, offering a symphony of flavors that are both refreshing and satisfying.
Why You’ll Love This: You’ll adore these pastries for their ease of preparation and the ability to personalize each to your taste. The combination of fluffy cream and the gentle crunch of coconut provides a texture that’s both pleasing to the palate and eye. Whether you prefer the subtle sweetness of the neutral version, the aromatic depth of the apricot-infused Arabica, or the zesty tang of lemon, there’s a flavor profile to match any preference. Plus, they’re quick to make, perfect for last-minute gatherings or a spontaneous treat.
Perfect Occasion: These coconut delights are perfect for any event where you need a quick yet impressive dessert. They’re ideal for casual get-togethers, elegant tea parties, or as a sweet finale to a family dinner. The different flavor options also make them suitable for themed parties or as a customizable dessert option where guests can choose their preferred taste.
Decoration Tips: To enhance their appearance, top each pastry with a dollop of whipped cream, a sprinkle of fresh fruit, and a mint leaf for a burst of color and freshness. For a more decadent touch, drizzle with melted chocolate or a bit of extra lemon curd. The use of vibrant fruit like raspberries or blueberries will not only add a pop of color but also complement the flavors beautifully.
Ingredients:
- 250 g mascarpone
- 500 ml heavy cream, unwhipped
- 16 g vanilla sugar
- 40 g granulated sugar
- 16 g stabilizer for whipping cream (such as cream of tartar or homemade stabilizer)
- Egg cakes (for assembly)
- Milk (for dipping)
- 80 ml orange blossom water
- 200 g apricot jam
- 150 g lemon curd
- 75 ml water
- Shredded coconut (for coating)
Instructions:
- Combine mascarpone, cream stabilizer, vanilla sugar, and granulated sugar in a deep bowl. Mix for one minute. Gradually add the heavy cream and beat until stiff peaks form.
- Slice the egg cakes in half. Spread a generous amount of whipped cream on one half and sandwich with the other half.
- For the Neutral Flavor: Briefly dip the filled cakes in milk, then roll in shredded coconut.
- For the Arabica Flavor: Mix apricot jam with orange blossom water in a bowl. Dip the filled cakes into this mixture, then roll in shredded coconut.
- For the Lemon Flavor: Blend lemon curd with water in a bowl. Dip the filled cakes fully into this mixture, then coat with shredded coconut.
- Place each pastry on a serving paper, top with a swirl of whipped cream.
- Garnish with fresh fruit and mint leaves. For an extra touch, add a dollop of lemon curd on the cream for the lemon-flavored pastries.
Enjoy these divine no-bake coconut delights, ready in just minutes but sure to impress with their exquisite flavors and elegant presentation!
