Pie pastry


  1. Mix the butter and icing sugar.
  2. Add the eggs and ground almonds.
  3. Mix to form a well-combined mixture.
  4. Wrap it in a sheet and let it rest overnight in the refrigerator.


Coconut pastry cream


  1. Mix the milk and fresh coconut.
  2. Beat the egg yolks and sugar until thick and creamy.
  3. Add the cornflour.
  4. Pour half the boiling milk on the egg yolks.
  5. In a saucepan, pour in the mixture and cook on medium heat until thick and bubbling.
  6. Continue to cook for 7 minutes, remove from heat and keep away.


Coconut frangipani cake


  1. Mix the melted butter and sugar.
  2. Gradually add the eggs, then the dry ingredients.
  3. Pour everything in the coconut cream.


Pandan essence


  1. Wash the Pandan leaves.
  2. Chop them into pieces.
  3. Put them in a mixer with some water.
  4. Strain the Pandan juice.

Pandan cream


  1. Put all the ingredients in a saucepan.
  2. Gently cook until thick and smooth.
  3. Strain and let it rest.


Pandan butter cream icing


  1. Cook the water and sugar at 118°C, and then make an Italian meringue with the egg whites.
  2. Let it rest.
  3. Then add the soft butter and the Pandan essence.


Coconut mousse


  1. Beat the egg yolks and sugar until thick and creamy.
  2. Heat the milk and dissolve the gelatin in it.
  3. Pour the milk on the fresh coconut and sea salt.
  4. Add the egg yolk mixture and then gently incorporate the whipped cream.
  5. Pour in the mould and freeze.




  1. Roll out the pie pastry until it is 2 mm thick.
  2. Line the mould and bake at 160°C for 20 minutes.
  3. Place the coconut frangipani cake inside followed by a layer of chilled Pandan cream.
  4. Cover with coconut mousse Using a piping bag, make a Pandan cream circle.
  5. Decorate with white chocolate and dry and fresh coconut shavings.