Decadent dessert bombs featuring a creamy coconut filling, a tangy pineapple core, and a stunning golden mirror glaze, finished with a crunchy coconut coating.
Author:Chef Emily
Yield:81x
Ingredients
Scale
For the Coconut Cream Filling:
1 1/2 cups heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup shredded sweetened coconut
1 tbsp gelatin powder
3 tbsp warm water
For the Pineapple Core:
1 1/2 cups pineapple, finely chopped
2 tbsp honey
1 tbsp lime juice
1 tsp cornstarch
1 tbsp water
For the Golden Mirror Glaze:
1 cup white chocolate, melted
1/2 cup sweetened condensed milk
2 tbsp water
1 tbsp gelatin powder
1/2 tsp turmeric or gold coloring
For the Coconut Crunch Coating:
1 cup toasted shredded coconut
1 tbsp melted butter
1 tbsp brown sugar
Pinch of salt
For Garnish (optional):
Toasted coconut flakes
Pineapple wedges
Edible gold dust
Instructions
1. Bloom gelatin in warm water and let dissolve completely.
2. Cook pineapple, honey, lime juice, cornstarch, and water until thickened; cool completely.
3. Whip cream cheese, powdered sugar, and vanilla until smooth.
4. In a separate bowl, whip heavy cream to soft peaks and fold into cream cheese mixture.
5. Stir in shredded coconut and dissolved gelatin.
6. Fill silicone molds halfway with coconut cream mixture.
7. Add a small spoon of pineapple core into the center.
8. Cover with more coconut cream mixture and freeze until firm.
9. Mix melted white chocolate, condensed milk, water, gelatin, and gold coloring until smooth for glaze.
10. Unmold frozen domes and pour mirror glaze evenly over them.
11. Mix toasted coconut, butter, brown sugar, and salt; press lightly onto base or sides for crunch.
12. Let set for 10–15 minutes before serving.
13. Garnish with toasted coconut, pineapple wedges, and edible gold dust.