Dessert

Coconut–Pandan Mille-Feuille with Candied Lime & Sesame Brittle

Name: Coconut–Pandan Mille-Feuille with Candied Lime & Sesame Brittle
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 6 sheets phyllo pastry, thawed if frozen; 60 g coconut butter (or clarified butter), melted; 2 tbsp shredded coconut, toasted; 240 ml coconut milk (full-fat); 60 ml whole milk; 3 egg yolks; 50 g caster sugar; 1 tbsp cornstarch; 2 tsp pandan extract (or 2–3 pandan leaves blended and strained); ¼ tsp sea salt; 150 ml heavy cream, cold; 15 g caster sugar (for whipping cream); 2 limes, washed and dried; 100 g caster sugar (for candying); 50 ml water (for candying); 3 tbsp sesame seeds, white and black mixed; 100 g caster sugar (for brittle); 2 tbsp water (for brittle); 1 tbsp butter (for brittle); ¼ tsp sea salt (for brittle)

Delicate layers of crispy phyllo brushed with coconut butter alternate with silky pandan-infused pastry cream and whipped coconut cream, stacked into an elegant mille-feuille and finished with candied lime shards and a scatter of sesame brittle for textural drama.

1228cal 17gprotein 178gcarbs 110gfat 30min prep 25min cook 2serves

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