Raffaello coconut and white chocolate cream
A chilled cream made with coconut flour, white chocolate, butter, and sweetened condensed milk for cakes or croissants. Serves 8.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Servings
- 8 servings
- Difficulty
- Easy
Raffaello coconut flour and sweetened condensed milk cream is a lighter-textured alternative to heavy buttercreams for cakes. You need just four ingredients: butter and white chocolate, melted in a double boiler, sweetened condensed milk poured in a thin stream, and finally coconut flour. Let the cream firm up in the refrigerator.
Besides filling cake layers, you can spread it on a croissant for breakfast. For a stronger coconut flavor, add more coconut flour.
Ingredients
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Instructions
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- Place the butter and white chocolate in a bowl and melt over a double boiler.
- Remove the melted mixture from the double boiler. Stir constantly while pouring in the sweetened condensed milk in a thin stream to keep the cream from separating. Finally, stir in the coconut flour.
- Refrigerate the cream until firm. Then spread it over a cake layer or save it for later, for example to spread on a sweet croissant for breakfast.
Tip: Briefly beat the chilled, firm cream with a mixer before spreading to make it paler, fluffier, and easier to spread over cake layers.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 506 kcal
- Protein
- 7.2 g
- Carbohydrates
- 44 g
- of which sugars
- 43 g
- Fat
- 34 g
- of which saturates
- 21 g
- Fiber
- 3.4 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Raffaello krém z kokosovej múky a kondenzovaného mlieka
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