The COCONUT LADYFINGER LOG is a delicate and indulgent dessert, perfect for celebrating special occasions or ending a meal on a sweet note. Given its elegance, it is a dessert suitable for Christmas parties, but it can also be made for romantic dinners or even a summer lunch, thanks to its lightness and the freshness of coconut.
This log is easy to prepare, especially if you follow the step-by-step photo recipe below, and is therefore ideal for those with little time available who don’t want to finish a good meal without a dessert that pleases both the palate and the eyes.
I chose a very simple decoration, which I find elegant, but you can give free rein to your creativity by adding fresh red berries, chocolate curls, dried fruit or anything else that can enrich the log and complete its flavor.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 215.08 (Kcal)
- Carbohydrates 28.72 (g) of which sugars 17.91 (g)
- Proteins 2.77 (g)
- Fat 10.26 (g) of which saturated 2.65 (g)of which unsaturated 1.28 (g)
- Fibers 0.51 (g)
- Sodium 66.15 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21 ladyfingers
- 1 2/3 cups coconut milk
- 4 tbsp cornstarch
- 5 tbsp granulated sugar
- 2/3 cup sweetened vegetable whipping cream
- 1/2 cup shredded coconut (desiccated coconut)
- 1/2 cup milk
- 1/4 cup sweetened vegetable whipping cream
- to taste shredded coconut (desiccated)
FOR THE COCONUT LADYFINGER LOG YOU WILL NEED
- 2 Bowls
- 1 Saucepan
- 1 Hand mixer
- 1 Spatula
- 1 Plastic wrap
PREPARATION OF THE COCONUT LADYFINGER LOG
Preparing the COCONUT LADYFINGER LOG is child’s play: easy and quick.
Place the cornstarch and the sugar in a bowl. Whisk the dry ingredients and add the coconut milk.
Continue whisking well to remove any lumps and obtain a smooth sauce.
Transfer everything to a small saucepan, place it over low heat and, stirring constantly, let it thicken. It will take about 10 minutes.
Pour the coconut cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool at room temperature.
Place it in the refrigerator for at least 2 hours.
When the coconut cream has cooled, transfer it to a bowl and, using the electric mixer, rework it until smooth and creamy again.
In another bowl, whip the cold cream. Fold the whipped cream into the coconut cream and gently combine with a spatula.
Spread a sheet of plastic wrap, lightly dip the ladyfingers in the milk and arrange them on the sheet.
Cover them with the cream, leaving the sides free, sprinkle with shredded coconut and roll very tightly lengthwise until you obtain a roll.
Transfer the coconut ladyfinger log to the refrigerator and let it rest for 1 hour or place it in the freezer for 30 minutes.
Whip the remaining 1/4 cup of cream.
Remove the roll from the fridge and peel off the plastic wrap. Transfer it to a plate and completely cover it with the whipped cream.
Decorate with shredded coconut for a snowy visual effect and, for a Christmas touch, with star anise.
Keep the coconut ladyfinger log in the refrigerator until ready to serve.
STORAGE
In the refrigerator: well covered for 3-4 days.
In the freezer: up to 2 months. Before serving, let it thaw in the refrigerator for at least 2 hours. You can also freeze it un-decorated and decorate it after thawing.
VARIATION
A delicious variation is to sprinkle the filling with chocolate chips, which pair wonderfully with coconut, or add Nutella. You can also add cubes of exotic fruit such as ripe mango or pineapple.
