Add a touch of exoticism and freshness to your Christmas meal with this Coconut, Passion Fruit, and Mango Yule Log . Sweet and tangy, it combines the delicate aroma of coconut, the vibrancy of passion fruit, and the sweet richness of mango. Light and colorful, this Yule log is perfect for ending a festive meal on a unique and indulgent note.

Coconut-Passion and Mango Log

France

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Preparation time 30 mins Cooking time: 15 minutes Rest time 4 hrs Total time 4 hours 45 minutes

Difficulty: Intermediate Servings: 5 Special regime:

Suitable for gluten-free use

Recipe themes: N Christmas

Ingredients

Servings

• For the rolled biscuit:
• 4 eggs, at room temperature
• 120 g of sugar
• 50 g cornstarch
• 70 g rice flour
• 1 pinch of salt
• For the coconut-passion fruit mousse:
• 200 ml coconut milk
• 2 sheets of gelatin (or 1.5 to 2 grams of agar-agar for a vegan version)
• 50 g of sugar
• 100 g of passion fruit pulp
• 200 ml of very cold full-fat liquid cream (make sure to put your utensils (bowl and whisk) in the freezer at least 30 minutes beforehand)
• For the mango compote:
• 200g diced mango
• 2 tablespoons of sugar
• 1 tsp lemon juice
• For decoration:
• Coconut flakes or powder
• Diced mango and passion fruit pulp

Preparation

1. 1. Prepare the rolled biscuit:
2. Preheat the oven to 180°C and line a baking tray with baking paper.
3. Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture turns pale. Stir in the cornflour and rice flour.
4. Whisk the egg whites with a pinch of salt until stiff peaks form and gently fold them into the previous mixture.
5. Spread the dough evenly on the baking sheet and bake for 10 minutes, until the biscuit is lightly golden.
6. Remove the biscuit from the oven, turn it upside down onto a clean, damp tea towel, then gently roll it up in the tea towel. Let it cool.
7. 2. Prepare the coconut-passion fruit mousse:
8. Soften the gelatin sheets in cold water. If using agar-agar, follow the manufacturer's instructions.

9. Gently heat the coconut milk with the sugar and passion fruit pulp. Add the drained gelatin (or agar-agar) and stir until completely dissolved. If using agar-agar, heat the mixture for two minutes. Let it cool slightly.

10. Whip the liquid cream into whipped cream and gently fold it into the cooled coconut milk-passion fruit mixture.
11. 3. Prepare the mango compote:
12. Heat the diced mango with the sugar and lemon juice in a saucepan over low heat until the mango is soft.
13. Blend lightly to obtain a smooth compote or with some chunks. Let cool.
14. 4. Assemble the log:
15. Carefully unroll the cooled biscuit and spread a thin layer of mango compote over the entire surface.
16. Add a generous layer of coconut-passion fruit mousse.
17. Roll the biscuit up tightly, then wrap it in cling film. Refrigerate for at least 4 hours to allow the log to set properly.
18. 5. Decorate the yule log:
19. Place the log on a serving platter. Cover it with a thin layer of the remaining mousse (or whipped cream).
20. Decorate with coconut flakes, diced mango and a drizzle of passion fruit pulp for an exotic and colorful touch.

Keywords: Gluten-free Coconut-Passion Fruit and Mango Yule Log, gluten-free Christmas Yule log recipe, gluten-free Christmas dessert, easy Christmas dessert

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