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Toasted Coconut Cream Rum and Chocolate Mousse Crepe Cake

Tieghan, Half Baked Harvest
  • 240 minutes
  • Serves

INGREDIENTS

2

Egg yolks

4

Eggs, large

2

Eggs

1 can

Coconut milk

1

1 in can Coconut milk

2 cups

All-purpose flour

2 tbsp

Cornstarch

1 tbsp

Powdered sugar

1/2 tsp

Salt

5 oz

Semi-sweet chocolate

3 1/2 tbsp

Sugar

6 tsp

Vanilla

1/2 cup

Coconut, sweetened

1

Coconut, toasted

1

Coconut rum pecans, toasted

6 tbsp

Butter

2 tbsp

Butter, unsalted

2 cups

Heavy cream

1 1/2 cups

Milk

3 tbsp

Coconut rum

1 1/8 cups

Water