Recipe courtesy of Andrew Shotts, Patrice Caillot, and Remy Funfrock

Coconut Bombe

  • Total: 3 hr
  • Prep: 3 hr
  • Yield: 1 bombe
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1) Coconut ice cream, recipe follows

2) Caramel mou, recipe follows

3) Parfait au Rhum, recipe follows

4) Nougatine, recipe follows

5) Banana sorbet, recipe follows

6) Macaron chocolat, recipe follows

7) Vernis, recipe follows

Coconut Ice Cream:

Pinch stabilizer

3/4 cup sugar

3 1/2 cups coconut puree

1 1/2 cups milk

4 egg yolks

Caramel Mou:

3/4 cup sugar

1/4 cup glucose

2 1/4 cups heavy cream

1/2 vanilla bean

Rhum Parfait:

8 egg yolks

1/2 cup sugar

1/4 cup corn syrup

1/8 cup water

2 1/4 cups heavy cream

1/2 cup dark rum


1 cup glucose

3/4 cup sugar

1/4 cup butter

3/4 cup granulated almonds, toasted

Banana Sorbet:

2 cups sugar

Pinch stabilizer

4 1/2 cups water

1/8 cup glucose

4 1/2 cups banana puree

1/8 cup lemon juice

Macaron Chocolat:

5 tablespoons confectioners' sugar

1/4 cup almond flour

1/8 cup cocoa powder

1-cup egg whites (7 egg whites)

1/8 cup sugar

3 tablespoons butter, melted


2 1/4 cups apricot glaze

2 3/4 cups glucose

1 1/4 cups simple syrup


  1. Assembly: Line 2 (6-inch) dome molds with 3/4-inch coconut ice cream. Freeze until firm. Add 7 ounces caramel mou or 3/4-inch. Return to freezer until firm. Add 10 ounces rum parfait or 1 1/2-inch. Return to freezer until firm. Add 3/4-cup of nougatine. Fill with banana sorbet and top with macaron. Return to freezer until firm. Unmold and spray with vernis.

Coconut Ice Cream:

  1. Mix stabilizer and sugar together. Place all ingredients in a saucepan and cook until temperature reaches 180 degrees F. Strain and cool over an ice bath. Process immediately in an ice cream freezer. Store covered in freezer until needed.

Caramel Mou:

  1. In a saucepan caramelize sugar and glucose, add the heavy cream when the caramel turns a deep brown color. Stir to dissolve all the sugar, add the vanilla. Cool and store covered in the refrigerator until needed.

Rhum Parfait:

  1. In a bowl of an electric mixer fitted with a whisk attachment, whip yolks on high speed until tripled in volume. At the same time, cook sugar, corn syrup, and water to 245 degrees F. Gradually pour the hot syrup into the egg yolks and continue to whip until the mixture is cool and fluffy. Whip the heavy cream to soft peaks. Gradually fold half of the rum into the whipped cream and half into the yolk mixture. Combine cream and yolk mixtures, use immediately.


  1. Combine glucose, sugar and butter in a saucepan and caramelize. Add warm almonds. Pour onto 2 silpats. Roll out nougatine to 1/8-inch thickness. Cool completely, break into pieces. Store in air-tight container.

Banana Sorbet:

  1. Combine sugar and stabilizer. Bring the water, sugar mixture, and glucose to a boil. Remove from heat, add banana puree and lemon juice. Stir, strain and cool over an ice bath. Process sorbet in an ice cream machine. Store covered in freezer.

Macaron Chocolat:

  1. Macaron chocolat: Combine confectioners' sugar, almond flour and cocoa powder, set aside. Whip egg whites to soft peaks, gradually add sugar and continue to whip into stiff peaks. Fold in the cocoa. Fold in butter. Pipe macarons onto parchment lined baking sheet, forming a 5-inch circular disc. Bake in a preheated 375-degree F oven for 15 minutes.


  1. Combine ingredients in a saucepan and bring to a boil. Strain and use immediately for spraying.

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