Coco Havana


Working Method

  • Mix all ingredients on medium speed for 1-2 mins.
  • Baked 180°C about 15 mins.

Coconut Bavarois
  • Soak gelatin mass and water for 10 mins.
  • Cook the coconut puree, milk, sugar and egg yolk until 82°C, then add in Cremyvit Classic.
  • Add gelatin mass into mixture.
  • Incorporate whipping cream into it.

Mango Lime Mousse
  • Semi-whip the cream. 
  • Mix Cremfil Classic Mango and lime together then fold into mixture.

Mango Compote
  • Marinated the fresh mango cube and lime together for 3 mins.

About this recipe

Complexity level:  

Tegral Satin Moist Cake Chocolate is a full proof and easy way of creating extraordinary celebration and layer cake. 

Cremyvit Classic, is a range of deliciously smooth and creamy custard cream.


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