Strawberry and Coconut Charlotte
Recipe by Once Upon a Pastry
A decadent charlotte combining the freshness of strawberries with the exotic sweetness of coconut. Homemade ladyfinger biscuits, strawberry mousse, coconut ganache with mascarpone and shredded coconut, all assembled in a 22 cm ring and refrigerated for at least 4 hours. Ideal for 12 people at a festive meal or a summer buffet.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
9h 47m
Prep
40m
Cook
1h 15m
Cleanup
11h 42m
Total
Cost Breakdown
Total cost:$20.00
Per serving:$1.67
Critical Success Points
- • Complete soaking and full dissolution of gelatin
- • Whipping the meringue without over‑working it
- • Precise baking of the biscuits so they stay tender
- • Fully cooling the strawberry purée before incorporation
- • Chilling in the refrigerator for at least 4 hours
Safety Warnings
- • Be careful with hot liquids (cream, chocolate) to avoid burns
- • Handle hot gelatin with caution, do not inhale vapors
- • Use a sharp knife to cut strawberries to prevent slipping
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