Madani Chocolate Coconut and Passion Mini Pies

Insert, bloom gelatin in ice water first.

Mix coconut milk, cream, sugar, and salt in a saucepot.

Temper in egg yolks and return the sauce pot to cook until thick. Whisk in bloomed gelatin then pour over white chocolate. Whisk to combine.

Fold in flaked coconut and fill the molds the remainder of the way. Freeze overnight.

Heat cream, brown sugar, and salt in a sauce pot.

Temper in yolks and return the sauce pot to cook until thick.

Pour over Itakuja and whisk until smooth. Pour into dome molds ¾ of the way. Freeze for 2 hours.

Whisk all ingredients in a large bowl over a double boiler.

Whisk until sauce appears thick and yolks have cooked.

Combine guava puree, lime zest, lime juice, sugar, and egg yolks in a large bowl over a double boiler.

Whisk over heat until custard has thickened up and lightened in color.

Mount in Passion Fruit Inspiration and chill to let it set up.

After 4 hours, transfer to a piping bag.

Combine flour, brown sugar, salt, and cold butter in a robot coupe.

Turn on and let the butter cut into flour for 15 seconds. Pour in ice water, 1 Tbsp. at a time until the dough forms together in small chunks.

Remove from robot coupe and form into a ball. Wrap and chill for 30 minutes.

After 30 minutes, roll dough out onto a floured surface. Roll to 1/8”thickness. Use a 2-3” cookie cutter to punch out pate brisee bases.

With the rest of the dough, cut in 1/8” thickness. Cut into ½” strips.

Create a large lattice then use a cookie cutter to cut out circles of lattice. Place both onto a sheet tray and chill for 20 minutes.

Bake at 176°C (350°F) until golden brown