Coconut Chiboust
Batch Size:
Yield:
Main
Scaled ingredient total1,830 g
Prep Method 6
- 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
- 2.Make a pastry cream with the milk, egg yolks, cornstarch, and the first weight of sugar. Whisk the bloomed and drained gelatin into the hot pastry cream and mix until homogenous.
- 3.Place the finished pastry cream in a bowl large enough to accommodate the entire recipe. Press plastic wrap on the surface to prevent a skin from forming and set aside to cool until warm. Alternatively, in a mixer fitted with a paddle attachment, mix the hot pastry cream until warm.
- 4.Prepare an Italian meringue with the second weight of sugar, water, and egg whites. Whip until warm, 120°F (49ºC).
- 5.Sacrifice ¼ of the warm meringue into the warm pastry cream and whisk until the smooth. Fold the rest of the meringue into the lightened pastry cream until homogenous.
- 6.Use immediately; chill or freeze until set.
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Coconut MilkThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Cornstarch$0.2116
Purchase item nameGreat Value Corn Starch, 16 oz
Purchase cost$1.92
Purchase unit16 ounce_mass
Date added2026-03-08
Item ID #664106906
Vendorwalmart
Granulated Sugar$0.1161
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Granulated Sugar$0.5803
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
WaterThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,670 g
Total Cost$0.908
Cost Per G:$0.0005
Partial estimate; unpriced ingredients are excluded. 29% of ingredient weight is priced.
5 costing issues
- Gelatin Sheets: no active USD purchase price with a convertible package size
- Water: no active USD purchase price with a convertible package size
- Coconut Milk: no active USD purchase price with a convertible package size
- Egg Yolks: no active USD purchase price with a convertible package size
- Egg Whites: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
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Serving sizeAdd servings in edit mode.
Ingredient nutritional data6 of 9 connected
✓Coconut MilkNuts, coconut milk, canned (liquid expressed from grated meat and water)480 g›✓Granulated SugarSugars, granulated400 g›✓Egg WhitesEgg, white, raw, fresh360 g›✓Egg YolksEgg, yolk, raw, fresh240 g›!WaterAdd nutritional data160 g›✓Granulated SugarSugars, granulated80 g›!WaterAdd nutritional data50 g›✓CornstarchCornstarch50 g›!Gelatin SheetsAdd nutritional data10 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories240
% Daily Value*
- Total Fat 10g
- 13%
- Saturated Fat 7g
- 34%
- Cholesterol 155mg
- 52%
- Sodium 45mg
- 2%
- Total Carbohydrate 33g
- 12%
- Dietary Fiber 0g
- 0%
- Total Sugars 0g
- Protein 5g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 88% mapped. Scaled batch: 3944 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.