HomeRecipesCoconut Paleta by Scott Green

Coconut Paleta by Scott Green

(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)      

Coconut Paleta

Coconut sorbet, orange-passion granite, shortbread crumble, orange-passion gel, mandarin segments

Yield: 26 Servings

Coconut Sorbet

  • 400 g water
  • 70 g trimoline
  • 400 g granulated sugar
  • 60 g glucose powder
  • 14 g sorbet stabilizer
  • 2000 g coconut puree
  1. Combine water, trimoline and dry ingredients in a saucepan and bring to a boil.
  2. Add coconut puree and hand-blend to homogenize. Let mature for at least 8 hours.
  3. Process in Vitamix before spinning.

Orange Passion Granite

  • 210 g water
  • 190 g granulated sugar
  • 400 g mandarin puree
  • 200 g passionfruit puree
  1. Combine the water and sugar in a saucepan and bring to a boil. Cool.
  2. Combine syrup with purees. Freeze in shallow pan.
  3. Shred with a fork before service.

Shortbread Crumble

  • 340 g unsalted butter, room temperature
  • 223 g granulated sugar
  • 6 g vanilla paste
  • 1 g salt
  • 456 g cake flour, sifted
  1. Combine the butter, sugar, vanilla and salt and cream with the paddle attachment.
  2. Add the flour and mix just until combined. Crumble the dough into pieces and bake at 350˚F for 8 to 10 minutes.

Orange Passion Gel

  • 24 g gelatin
  • 18 g gellan, low acyl
  • 200 g granulated sugar
  • 800 g mandarin puree
  • 400 g passionfruit puree
  • 20 g lemon juice
  1. Bloom the gelatin.
  2. Combine the gellan and sugar.
  3. Combine the purees in a saucepan and add the sugar mixture while whisking.
  4. Bring the mixture to a boil and add the gelatin and lemon juice. Cast immediately into a shallow, full sheet Flexi-mold. Refrigerate until set.
  5. Once set, cut into 2” x 7” strips.


  • Mandarin oranges
  1. Before plating, supreme the mandarin orange segments and shred the granite with a fork.
  2. Place a strip of the Orange Passion Gel on the plate, at an angle in the 2 o’clock position. Place three small, equally spaced piles of crumble on the gel. Place a quenelle of Coconut Sorbet on the center pile of crumble. Place three piles of shredded granite in between the crumble. Place five orange segments on the gel, between the gaps of the crumble and granite.

Serve immediately.

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