Recipes/ Sweets

Petit fours with coconut milk and poached peaches

Petit fours with coconut milk and poached peaches

Usually I’m against cheating, but the minipie shells were so nice I thought, well why not? So I only have to bother about the inside of it… And I would have taken only coconut milk if I had enough, but it turned out that for the batch I made I should have had 400ml and I had only 250… so there you go. I cheated with the shells, the coconut, … But it was good. Really. 🙂


  • 400ml milk (250ml coconut, 150ml cow’s milk)
  • 2 eggs
  • 3 spoonful of cornstarch
  • 3 spoonful of sugar
  • pinch of salt
  • 1 vanilla pod scraped
  • 2 sheets of gelatine
  • peaches
  • water
  • sugar
  • cardamom pods
  • star anis
  • cinnamon stick
  • coconut shavings


  1. soak the gelatine into cold water;
  2. in a pot put the milks, eggs, sugar, cornstarch, salt, vanilla pod, heat and whisk;
  3. heat and continue to whisk, once it reaches almost the boiling point continue until the sauce thickens and take it from the heat, add the two sheets of gelatine and whisk on until they dissolve, put into a fridge to cool and set (at least 1:30 hours);
  4. prepare the peaches by cutting them into fine wedges, add in a pot with water and the spices and the sugar, bring to the boil and let simmer until the fruit is tender;
  5. pipe the coconut cream into the shells, put some of the peaches on top and decorate with some coconut shavings.

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