Coconut bee sting

  • 1/8 l Milk
  • 400 g flour
  • 75 g Butter or margarine
  • 1 Egg (size M)
  • 75 g Sugar
  • 1 pinch Salt
  • grated Zest of 1/2 untreated lemon
  • 1 Cube (42 g) fresh yeast
  • Fat and flour
  • 2 Can (s) (à 400 ml) Coconut milk
  • 2 packet custard powder 'vanilla flavor'
  • 175 g Sugar
  • 1 kg Rhubarb
  • 50 g Cornstarch
  • cling film
  • 150 g Butter or margarine
  • 150 g Sugar
  • 200 g Desiccated coconut
  • 5 EL Milk
120 minutes
Warm up the milk. Put the flour, fat, egg, sugar, salt and lemon zest in a mixing bowl. Crumble the yeast on top, pour in lukewarm milk and knead everything into a smooth yeast dough. Cover and let rise in a warm place for 30-45 minutes. For the coconut cream, boil 500 ml coconut milk in a saucepan. Mix the remaining coconut milk, pudding powder and 25 g sugar. Stir into the boiling coconut milk, briefly bring to the boil again and place in a bowl. Cover with foil and let cool down. Roll out the yeast dough on a greased baking sheet (31 x 38 cm) dusted with flour. Let rise for another 20 minutes. In the meantime, melt the fat and sugar for the topping. Fold in desiccated coconut. Finally stir in the milk and let it cool down. Spread the lukewarm glaze on the yeast dough. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 16-20 minutes. Let cool down. Clean and wash the rhubarb and cut into small pieces. Boil the rhubarb in 1/8 liter of water, stir in the rest of the sugar. Mix the cornstarch with a little water until smooth and stir into the boiling rhubarb. Put in a bowl and let cool. Cut the bee sting into 4 strips approx. 9 cm wide. Then cut them horizontally. Briefly stir the vanilla pudding with the whisk of the hand mixer until creamy, spread on the lower parts of the strips. rhubarb compoteput on top and smooth out. Cover with the upper pieces of strip. Chill for at least 1 hour. Cut into portions (approx. 9x5 cm) with a sharp knife or electric knife. Makes around 24 pieces
Waiting time approx. 2 hours
1 Portion approx.:
  • 280 kcal
  • 1170 kJ
  • 3 g protein
  • 14 g fat
  • 35 g carbohydrates


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