The flavor combinations here—particularly the strawberry and coconut—remind me of some Caribbean cocktail, the kind with an umbrella in it.
Coconut milk powder is available online from Terra Spice Company.
Recipe information
Yield
serves 12
Ingredients
For the Dough
To Serve
Preparation
For the Dough
Step 1
Roll the dough between two sheets of parchment until 1/16 inch thick. Slide onto a baking sheet and refrigerate for 30 minutes. Cut the dough into twelve 2 1/2-inch squares or 1 x 3-inch rectangles and separate them on the parchment, giving them room to spread. Refrigerate on the pan while you heat the oven.
Step 2
Heat the oven to 375°F or 350°F on convection.
Step 3
Lay a Silpat (top side down) on the squares to weight them down. Bake until just crisp, 12 to 15 minutes. Let cool on the baking sheet.
To Serve
Step 4
Cut the gelée into squares or rectangles to match the pastry and set onto the pastry.
Step 5
Fill a pastry bag with the coconut cream and pipe two dollops on top of the gelée. Fill the remaining spaces with strawberries. Top with the chocolate décor.
Step 6
Spoon some strawberry sauce onto dessert plates, set the desserts on top, and garnish with strawberries and, if you want, a few pinches of coconut milk powder.
make it simpler
Step 7
Though it will change the dessert a lot, you could replace the pastry with a thin, crumbly shortbread from the store. Or substitute all-natural strawberry preserves for the gelée. Or top the dessert with shaved chocolate instead of the décor.
