Coconut Financier
- Tayla O'Flynn
- Feb 5, 2017
- 3 min read
This combination of coconut, rum and coffee comes together nicely to create a delicious and moist dessert.
I honestly love this dessert, it melts away in your mouth and the combination of flavours is just amazing. I highly recommend you try making this dessert. It’s quite simple to put together and the result is yummy! Remember to tag @tasty_tays to show me your creations on Instagram or email if you have any questions or request!
Yield: Approx. 13-14
Coconut Financier
- 70g Sugar
- 1/2 Vanilla Bean
- 55g Invert Sugar
- 85g Whole Milk
- 85g Eggs
- 90g Coconut, desiccated
- 65g Pastry Flour
- 3g Baking Powder
- 70g Melted Butter
1. In a bowl, rub together the ½ vanilla bean into the sugar to infuse the sugar and fully remove the vanilla beans from within the pod.
2. Add the invert sugar, milk and eggs into the vanilla sugar. Whisk to combine and add in the coconut.
3. Sift together the pastry flour and baking powder, fold into above mixture.
4. Slowly fold in the melted butter, careful not to over mix. At this point, you’re going to set aside the mixture for about 15 minutes to allow the coconut to become hydrated and become easier to pipe.
5. Prep your flexi square savarin mould by spraying lightly with pam to allow for an easier release after baking.
6. Divide mixture evenly into 13-14 sections of the mould.
7. Bake at 177̊ C for approx. 35-40 minutes, until they are golden in colour.
8. If they are not flat when you remove them from the oven, you can place a sheet of parchment over them and a few trays on top to level them off.
9. While still warm, soak your coconut financier in a rum sugar syrup.
Rum syrup
The rum sugar syrup is simple. Just make a sugar syrup and add some water and rum at the end, place into a container to cool. Can be used at any time. If you would like a recipe for this, please feel free to leave a comment or email me.
Coconut Coffee Ghana Ganache
- 6g Cocoa Butter
- 100g Milk Chocolate (I used Ghana Cocoa Barry Chocolate)
- 60g Coconut Purée
- 12g Invert Sugar
- 1/4 Vanilla Bean
- 4g Coffee Extract (To make a coffee extract, combine 3g instant coffee with 5g of water, simmer lightly and let cool)
1. In a bowl over a bain marie, melt the milk chocolate and cocoa butter together.
2. In a saucepot, boil the coconut purée, invert sugar, vanilla bean and coffee extract together. Once boiled, pour over the melted chocolate and let for 2 minutes. Stir to emulsify.
3. Set aside to cool until it’s thickened but still at a consistency that can pipe easily.
4. Pipe into the centre of your cooled coconut financier, it should form a slight dome if you were to look at the dessert from eye level.
Garnish; Small green chocolate leaves, lightly toasted desiccated coconut, edible gold dust.
For garnishing your final product, you can garnish as you seem fit. I personally garnished with two small chocolate leaves, a small amount of coconut and some edible gold dust to add some shimmer.
I really hope you enjoyed today’s recipes. Today’s recipe is completely nut free, and delicious. Although the rum syrup does add a rum flavour to the coconut financier so I wouldn’t make it for a child’s party, but you could make it without the rum in the sugar syrup! Be careful when baking, if you overbake your financiers, they could turn out to be very dry and we want to keep them moist!
Remember to email me with any questions, request or concerns and tag @tasty_tays on Instagram if you decide to give these recipes a try or even just to show me your delicious creations!
Thank you!
Happy Baking!
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