Recette de cuisineHomemade recipes · Hainaut
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Coconut-flavored

Coconut-flavored

Desserts

Discover this delicious coconut and mulberry tartlets, perfect for a tropical dessert.

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Recipe from Hayati Mayang Arum, Raflinoer32 (Wikibooks), adapted by Recette de cuisine ·

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The “implo” is a traditional Caribbean pastry, particularly popular in Martinique. It is made with rice flour, sweet potato puree, and coconut, making it a light and flavorful treat.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting6 hr
  • Total6 hr 35 min
  • DifficultyEasy
  • Cooking methodfour

Ingredients

8 people
  • $4.01
  • $1.86
  • $4.66
  • $0.13
  • $1.21
  • $0.08

Directions

  1. Mix all the ingredients together, except for the water and vegetable oil paint, until you have a smooth, even mixture. ≈ 4 min
  2. Gradually add the water, while constantly mixing, until you reach the desired consistency. ≈ 3 min
  3. Let it rest for approximately 5 hours, until it has fermented or formed a foam.
  4. Book now. ≈ 3 min
  5. Heat the cake molds in a container filled with oil paint, over medium heat.
  6. Pour each mold, pour the batter up to 3/4 of the way up. ≈ 3 min
  7. Bake until the bottom of the cake is firm.
  8. Go back. ≈ 3 min
  9. Cook until the top is also cooked through.
  10. Remove from the fire. ≈ 3 min
  11. Serve with a sauce. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 400 g of rice flour
  • 200 g of sweet potato puree
  • 1/4 teaspoon of dry yeast
  • 1/4 teaspoon of salt
  • 250 g of shredded coconut
  • 500 ml of water
  • 2 tablespoons of vegetable oil paint
  • 200 g of medium-grade sugar, sifted
  • 100 ml of water
  • 70 grams of sugar
  • 2 pandan leaves, tied together
  • Cook until the liquid is completely dissolved.

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