Coconut Galettes (Gâteaux Coco)

Ingredients

• For 35 Gâteaux Coco
• 320g grated coconut
• 400g white sugar
• 160g water
• 8 tablespoons powdered milk
• Vanilla powder
• Pistachio paste
• Cocoa powder
• Strawberry flavoring
• Icing sugar
• Powdered food coloring (yellow, blue & red)

Method

1. Grate the coconut finely or not. Set aside.
2. In a saucepan, add water, sugar, one heaped tablespoon of vanilla powder or one open pod, 4 tablespoons of powdered milk, mix and bring to a boil to form a thick milky syrup. This happens very quickly so watch carefully.
3. Then add the coconut when the mixture starts to boil and mix thoroughly continuously, even non-stop, for 6 to 7 minutes over high heat so that the liquid released by the coconut is absorbed. Gradually incorporate the rest of the powdered milk (4 tablespoons). The mixture should detach from the pan, much like choux pastry.
4. Separate the mixture into 4 equal parts. In one, add a heaped teaspoon of pure pistachio paste, as well as a little yellow and blue food coloring to make it green; in a second, add a tablespoon of cocoa powder; in another, add a drop of strawberry flavoring and red food coloring (not too much, otherwise it won't turn pink); then in the plain ones, which are vanilla-flavored, add a tablespoon of icing sugar. Mix well each time. Work quickly enough so that the mixtures do not harden and set.
5. Line two trays with parchment paper and place coconut balls of your desired size. Let dry for about 4 hours in a dry place. Then store in an airtight container. They keep for quite a long time, but not too long either! Enjoy!