The coconut namelaka is one of the many variants of the classic namelaka, an extremely silky and velvety Japanese cream without eggs and starches. The procedure for making it is simple and quick, with few ingredients you will get a fantastic cream perfect for filling classic or modern cakes, muffins, and tarts but also to enjoy as is enriched with lots of fresh fruit.
The coconut version I propose today is by Maurizio Santin (a pastry chef I highly respect from whom I learned to make it with the correct procedure) and I used it to fill my soft raspberry tart.
The recipe is very simple and does not require cooking but needs a long rest in the fridge before being used.
The ingredients needed are chocolate, fresh cream, milk, and coconut to which a few grams of gelatin and glucose are added. After preparation and resting in the fridge, it is used to fill or decorate cakes or desserts that need to be stored between 34 and 39°F; if stored correctly, it will not release liquid like chantilly, diplomatic cream, or whipped cream.
Try the other basic recipes:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: for 550 g of namelaka
- Cooking methods: Without cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 322.11 (Kcal)
- Carbohydrates 22.19 (g) of which sugars 21.18 (g)
- Proteins 3.32 (g)
- Fat 24.92 (g) of which saturated 7.62 (g)of which unsaturated 3.19 (g)
- Fibers 0.31 (g)
- Sodium 41.23 (mg)
Indicative values for a portion of 80 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
- 6.9 oz white chocolate (of excellent quality)
- 1/2 cup milk
- 1 1/4 tsp glucose
- 1 cup fresh whipping cream
- 1 1/3 oz grated coconut (rapè)
- 1/4 tsp gelatin sheets (240 Bloom – I used a Pane Angeli gelatin sheet)
- 2 tsp water (to hydrate the gelatin)
Tools
- 1 Cutting Board
- 1 Measuring Jug
- 1 Immersion Blender
- 2 Small Bowls
Procedure
Coarsely chop the white chocolate and place it in the measuring jug.
Cut the gelatin sheet into small pieces, put them in a small bowl, and add 2 tsp of cold water (the gelatin should be hydrated with an amount of water five times its weight), let it rest for 8/10 minutes.
In another small bowl, pour the milk, add the glucose syrup, and heat it in the microwave for 40/50 seconds until hot but not boiling, about 140°F
Add the hydrated gelatin, mix until completely dissolved, and pour into the jug with the white chocolate. Let everything rest for 1 minute, then blend the mixture with the immersion mixer.
Add the cold cream in a thin stream and the grated coconut while continuing to blend the mixture.
Cover the cream with cling film in contact and put it in the fridge to crystallize for 12 hours.
The coconut namelaka is ready, you can use it as is or whip it with beaters, I prefer the whipped version as it is more frothy and light.
Advice
Storage
Coconut namelaka keeps between 34 and 39°F for 3/4 days
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