Indulge in a symphony of flavors and textures with our toasted coconut dacquoise, a culinary masterpiece that combines the delicate sweetness of coconut with the vibrant zest of tropical fruits. This delectable dessert features layers of airy dacquoise, a light and fluffy meringue-based cake, interspersed with a luscious orange-pineapple ice cream, creating a delightful contrast of warm and cool, soft and crunchy. The toasted coconut adds a subtle nutty flavor and a satisfying crunch, while the orange-pineapple ice cream bursts with citrusy and tropical notes. Experience the perfect balance of sweetness and acidity, as the tangy orange and sweet pineapple harmonize in every bite. Whether you're celebrating a special occasion or simply craving a unique and refreshing dessert, this toasted coconut dacquoise with orange-pineapple ice cream is sure to impress and satisfy.
Here are our top 3 tried and tested recipes!
TOASTED COCONUT DACQUOISE WITH ORANGE PINEAPPLE ICE CREAM
Categories Cake Milk/Cream Ice Cream Machine Egg Dessert Bake Orange Coconut Pineapple Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- Prepare ice cream:
- Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
- Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
- Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
- Make meringues while custard chills:
- Preheat oven to 350°F.
- Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
- Reduce oven to 200°F.
- Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
- Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
- Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
- Freeze custard while meringues bake:
- Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
- Assemble dacquoise:
- Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
- About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.
COCONUT-PINEAPPLE ICE CREAM
Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
- Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.
Nutrition Facts : Calories 328 calories, Carbohydrate 41.5 g, Cholesterol 11.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 15.6 g, Sodium 38.5 mg, Sugar 37.2 g
ORANGE RUM CARAMEL SAUCE
Categories Sauce Fruit Juice Rum Citrus Dessert Quick & Easy Orange Summer Vegan Simmer Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 3
Steps:
- Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully pour in orange juice, then rum (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm.
Tips:
- Mise en place: Before starting, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
- Use high-quality ingredients: The better the ingredients, the better the final product will be. Look for fresh, ripe fruits, high-quality chocolate, and pure vanilla extract.
- Follow the recipe carefully: Baking is a science, so it's important to follow the recipe precisely. If you make substitutions or changes, the results may not be as expected.
- Be patient: Some recipes take time and patience to make. Don't rush the process, or you may end up with a subpar product.
- Have fun! Baking should be enjoyable, so relax and have fun while you're doing it. The more you enjoy the process, the better the results will be.
Conclusion:
The toasted coconut dacquoise with orange-pineapple ice cream is a delicious and impressive dessert that is perfect for any special occasion. With its layers of delicate coconut dacquoise, tangy orange-pineapple ice cream, and toasted coconut flakes, this dessert is sure to be a hit. If you're looking for a showstopping dessert that will wow your guests, this is the recipe for you.
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