BAKED PLUM SAUCE WITH ALMOND COCONUT CHOUX CROWNS — A DELECTABLE FRUIT-INSPIRED DESSERT

Inspired by fragrant South African plums that captivated the senses but lacked flavor, this elegant dessert transforms them into a luscious baked plum sauce. Topped with delicate choux pastry crowns filled with creamy almond and coconut custard, and sprinkled with toasted coconut, this dish offers a perfect balance of tartness, sweetness, and rich textures—a truly happy ending for your plums.

🕒 Prep Time: 35 min

🍳 Cook Time: 30 min
🍽️ Yields: 5 servings

Ingredients

For the Choux Pastry:

60 ml milk
50 ml water
60 g unsalted butter
A pinch of salt
½ tbsp sugar
75 g all-purpose flour
2 eggs

For the Almond Coconut Cream:

500 ml coconut milk
60 g sugar
2 egg yolks
20 g cornstarch
1 tsp vanilla extract
1 tbsp unsalted butter
50 g almonds
2 cm strip of lemon zest

For the Baked Plum Sauce:

500 g plums, pitted and sliced
50 g sugar
¼ tsp ground cinnamon

For Decoration:

Toasted shredded coconut
Vanilla powdered sugar

Instructions

1. Prepare the Almond Coconut Cream

Prepare this cream as you would a classic vanilla custard, substituting regular milk with coconut milk.
When slightly cooled, stir in the butter.
Roast almonds lightly in the oven until fragrant.
Using a food processor, blend roasted almonds and lemon zest into almond butter (follow your favorite almond butter instructions).
Stir almond butter into the cream.
Cover and refrigerate until needed.

2. Make the Baked Plum Sauce

Toss sliced plums with sugar and cinnamon.
Spread in a baking dish and bake at 200°C (390°F) for 15 minutes, stirring once midway.
Transfer plums and juices to a blender and puree until smooth.
Set aside until serving.

3. Prepare the Choux Pastry

In a saucepan over low heat, combine milk, water, butter, salt, and sugar. Bring to a boil, then remove from heat.
Add all flour at once and stir quickly until the dough pulls away from the pan.
Let cool completely.
Beat in eggs one at a time, mixing well after each addition until smooth.
Transfer dough to a piping bag fitted with a small round tip (about 4 mm).

4. Pipe and Bake Choux Crowns

Line baking trays with parchment paper.
Using a template (e.g., a large glass), pipe an 8.5 cm outer circle of dough.
Pipe two smaller concentric circles inside the large one to form the base (3 circles total).
Pipe two circles on top of the base circles, then a final single circle on top, creating a crown shape.
Sprinkle shredded coconut or almond flakes on the crowns.
Bake at 200°C (390°F) for 10 minutes, then reduce temperature to 180°C (355°F) and bake for another 15–20 minutes without opening the oven.
Cool completely on wire racks.

5. Assemble and Serve

Slice cooled choux crowns horizontally.
Fill generously with almond coconut cream using a piping bag.
Dust tops with vanilla powdered sugar.
Spoon baked plum sauce onto serving plates and top each with a filled choux crown.

💡 Tips

Use fully ripe plums for the best natural sweetness and aroma.
Making almond butter fresh adds depth and freshness to the cream.
Maintain oven temperature and avoid opening the door early to ensure puffed, crisp choux.
Toasted coconut flakes add texture and a tropical note.

🎉 Perfect For

Elegant dinner parties and special occasions
Seasonal fruit-inspired desserts
Pairing with sparkling wines or light dessert wines
Impressing guests with creative pastry presentations

📝 Final Thoughts

This refined dessert marries the deep flavor of baked plums with airy choux crowns filled with rich almond coconut custard, creating a harmonious blend of textures and tastes. It’s a beautiful way to elevate simple fruit into an unforgettable centerpiece.