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Coconut Parfait With Lime Tuile


115g Coconut milk

¼ tsp vanilla extract

1 tbsp Malibu (optional)

4 egg yolks

80g caster sugar

290g double cream

1 egg white


60g soft butter

150g icing sugar

pinch of salt

30g lime juice

1 egg white

40g plain flour

1. Heat the coconut milk, vanilla and Malibu (if using) over a medium-high heat until just boiling. Meanwhile beat the egg yolks and sugar together until thick and pale.

2. Pour over ¼ of the hot milk mix stirring to disperse then pour back into the pan. Cook over a medium-low heat stirring constantly, until it can coat the back of a spoon. Transfer to a clean bowl to cool completely.

3. Whip the cream to stiff peaks, do the same with the egg white in a separate bowl. Gently fold the cooled coconut mix into the egg white and then into the cream, retaining as much air as possible. Pour into freezer moulds or a lined 1lb. loaf tin and freeze for at least 4 hours.

4. For the tuile preheat the oven to 180°C/160°C fan and line a baking tray with baking paper.

5. Cream the butter, sugar and salt until light. Slowly add the lime juice and egg white beating until smooth, stir in the flour. Chill for at least 1 hour (can be left overnight). Spoon teaspoon size portions onto the baking tray and bake for 4-6 minutes or until lightly golden. To shape you must work quickly after they leave the oven, but they can be served flat.

6. Top the parfait with the lime tuiles when serving.