Tag Archive: coconut

Tastes Like Summer

Coconut & Banana Tartelette

I was surprised when I went out last week and I felt this warm breeze playing with my hair. That’s unusual ! I got used of chilly gust around here…

I’m so happy that summer is on its way back !

Roses and hydrangeas are unfolding day after day…

Ducklings are getting bigger…

And I ?

I’m organizing our holidays for the end of this year, enjoying the sun and lately I craved for my Mum’s tarte à la banane ! I also found the way back to my computer (finally !) to share it with you.

Of course that’s not the authentic one, I mean like my Mum is used to do it.

Why ?

I can’t. I simply can’t. I’m always disappointed when I try to cook something I really like she does. There’s always this ‘je ne sais quoi‘ missing…

So I kept the main ingredients: banana and coconut. I flavoured the pâte sablée with some coconut powder and a touch of vanilla and I glazed the bananas with a caramel of muscovado and coconut cream.

The outcome ? – Delectable !


Coconut & Banana Tartelettes (Makes 7 tartelettes)
70g flour
50g coconut powder (or ground shred coconut)
1 egg yolk
45g icing (confectioner) sugar
30g diced unsalted butter at room temperature
1 vanilla bean split and seeded (optional)
2 bananas
15g muscovado
25g coconut cream
Mix together flour, coconut powder, sugar and vanilla seeds // Add butter and knead lightly with your fingertips // Add egg yolks and knead quickly to combine all the ingredients // Shape the pastry into a disc shape, wrap it with a plastic film and store it in the fridge for 30 minutes // Softly roll down the dough (around 3 to 4 mm thick) on a dusted flour surface// Cut pastry with a cookie cutter (I used 7cm diam) and place on a baking tray covered with baking paper and store them in the fridge for additional 30 minutes // Preheat oven to 190°C // Slice bananas and arrange them on each tartelette // Stir together coconut cream and muscovado and spread it on the top of banana slices // Bake for 8 to 10 minutes // Remove from oven and wait a minute or two before transferring to a cooling tray.

Printable Recipe Coconut & Banana Tartelettes

La suite en français…


Comme Un Nuage !

I was browsing the net, last time and then I saw the recipe of a steam cake. I was really curious to try it. I liked the idea that the cake is not baked. The result, of course, won’t give you a nice looking cake with a golden crust ! But I really encourage you to make it if you have never tried. It’s very simple – So that’s perfect for me ! The only remaining difficulty, on my side, was the kitchenware ! I don’t have a steam cooker, so I played a little bit ‘Mac Giver’ with my colander and a couple of bamboo sticks…

When I started to prepare the batter, Paprika came around and asked me what I was doing.

– A steam cake ! I replied, happy to make this new experiment.

– A steam cake ?!

I could see on his face that he didn’t like the idea. I should mention here, that Paprika never eats steamed Chinese dumplings, because he doesn’t like their sticky aspect. He pulled a face and told me the cake will look like Chinese dumplings. I retorted that he should wait and see !

I got inspired by many recipes, I tried my hand and finally this is my own recipe. Probably not perfect, but satisfying to my palate.

So no need to turn the oven on. In 25 minutes you are done. And you get a moist and light texture cake ! Comme un nuage ! A bit exotic, it’s true, with banana and coconut. The banana do helps to moisture the cake.

Surprisingly Paprika overcame his fear and ate the cakes!

Makes 4 ramekins (150ml each)

60g rice flour
2 egg whites
60ml coconut cream
1 ripe banana
3 tsp caster sugar
4 tbsp desiccated coconut
1 pinch of salt
Small knob of butter
In a large bowl mash banana // Add rice flour, sugar and coconut cream and combine well // Switch on your steam cooker or in a large sauce pan bring water to a boil // Brush inside each ramekin with butter // Layer 1 tbsp desiccated coconut at the bottom of each ramekin // With a pinch of salt whip egg whites until a stiff peak // Fold gently in the banana mixture and combine softly // Fill 3/4 full each ramekin and place in steamer // If you cook in a sauce pan, cover it with a tea towel to keep water droplets from falling in the cakes, then place the lid on // Cook for 20-25 minutes // Remove from the mould and let them cool.

La suite en français…