• 1/3 cup (60g) polenta
  • 3.5 fl. oz (10cl) coconut milk
  • 7 fl. oz (20cl) milk
  • 3/10 cup (80g) apple compote
  • 7 tbsp. (80g) granulated sugar
  • 1/5 cup (50g) fromage blanc
  • 1 organic orange zest
  • 2 ½ cups (150g) shredded coconut
  • 8 soft toffees
  • 2 eggs
  • 1/10 stick (10g) butter


  1. In a pan, heat the coconut milk, milk, apple compote, granulated sugar and polenta until the mix thickens
  2. Out of fire, add the fromage blanc, orange zest and half of the shredded coconut (75g)
  3. Place the soft toffees in the center of each mold impression and pour the mix over them. Let it cool
  4. Whisk the eggs in a soup plate
  5. Put the leftover shredded coconut in another soup plate
  6. Remove the cylinders from the mold and roll them once in the eggs and once in the coconut, as for bread crumb coating
  7. Quickly stir-fry in butter (2 minutes)
  8. Serve tepid or cold