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Rose Gold Strawberry Coconut Cream Bombs with Shiny Shell

Rose Gold Strawberry Coconut Cream Bombs with Shiny Shell

  • Yield: 6 1x

Ingredients

Scale
  • For the Strawberry Coconut Shells:
  • 2 cups strawberry puree
  • 1 cup coconut milk
  • 1/3 cup granulated sugar
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Coconut Cream Filling:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp coconut extract
  • For the Shiny Rose Gold Shell Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1/2 tsp edible gold luster dust
  • A few drops pink food coloring
  • For Garnish (optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp freeze-dried strawberry crumbs
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat strawberry puree, coconut milk, sugar, salt, and vanilla extract until warm and smooth. Remove from heat and stir in bloomed gelatin until fully dissolved.
  3. Pour a thin layer of the strawberry coconut mixture into silicone molds, coating the sides evenly. Chill until partially set.
  4. Whip mascarpone, heavy cream, powdered sugar, and coconut extract until light and fluffy.
  5. Fill the center of each shell with the coconut cream filling, leaving a small border around the edges.
  6. Cover with remaining strawberry coconut mixture and freeze for at least 4 hours until fully firm.
  7. For the glaze, bloom gelatin in cold water for 5 minutes.
  8. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  9. Pour over white chocolate and mix until smooth. Add vanilla extract, pink food coloring, and edible gold luster dust until a rose gold sheen forms.
  10. Allow glaze to cool until glossy but pourable.
  11. Unmold frozen bombs and place on a wire rack. Pour rose gold glaze evenly over each bomb.
  12. Let excess drip off, then transfer to serving plates.
  13. Finish with toasted coconut flakes, freeze-dried strawberry crumbs, and edible gold flakes.
  14. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 410
  • Sugar: 31g
  • Fat: 27g
  • Carbohydrates: 38g
  • Protein: 5g