On June 12, Chef University hosted a masterclass dedicated to creating desserts using coconut products. Under the guidance of talented pastry chefs Larisa Lavro and Maria Manturova, participants discovered the limitless possibilities of coconut milk, cream, and flakes in crafting exquisite sweets.

Sharing their culinary secrets, Larisa and Maria demonstrated a variety of dessert techniques that impress not only with flavor but also with visual appeal. Attendees explored recipes such as the “Coconut Universe” and “Mademoiselle Coco” cakes, coconut macarons, the “Coco-Chia” dessert, and delicate coconut jelly candies.

Every recipe was executed with precision and attention to detail—just look at the mousse cake “Mademoiselle Coco,” shaped to resemble a real coconut! Participants not only learned to prepare these desserts but also deepened their understanding of using coconut products in professional pastry-making.

Key ingredients were provided by Best Way Foods. Coconut products from Cocoxim, sugar substitute Zusto, chocolates from Terravita and Callebaut, cocoa butter and functional ingredients from Cookit, dairy products from Debic, and fruit purees from DiraFrost were used to create these masterpieces.

The masterclass concluded with a delightful tasting, allowing everyone to savor the freshly prepared coconut desserts. With a broadened perspective on the culinary potential of coconut products, participants left the studio inspired and ready for new pastry challenges and experiments.

 

This coconut dessert masterclass showcased innovative ideas and culinary talent. Larisa Lavro and Maria Manturova shared their expertise and inspired attendees to embrace creativity in the world of pastry.