Coconut buttercream shells with white chocolate and dessert cream

  • 3 hours (working time approx. 25 min.)
  • 6 persons
Rated 4 out of 5


  • 150 g butter
  • 1 egg
  • 1.5 dl coconut flour
  • 100 g icing sugar
  • 275-300 g wheat flour
  • 2 dl. Skælskør Frugtplantage® Dessert Cream
  • 75 g white chocolate
  • 1 sheet of husblas
  • 100 g raspberry jam


1. Beat butter and egg butter well together

2. Mix in the coconut flour, icing sugar and wheat flour and knead the dough well.

3. Refrigerate the dough for about 30 minutes.

4. Roll out the dough and cut into circles.

5. Place each circle of dough in a greased muffin tin to form a shell.

6. Bake the shells for about 10 minutes at 175°C and leave to cool.

7. Beat the dessert cream in a mixer or with a hand mixer until it thickens slightly

8. Melt the chocolate over a water bath

9. Soak the husblas in cold water for about 5 minutes, remove and stir into the melted chocolate.

10. Pour the chocolate into the dessert cream while stirring and add the cream to the cooled coconut shortbread shells.

11. Refrigerate the cakes until the cream has set slightly, garnish with raspberry jam and serve.


Did you know that we have a wide range of different fruit and berry products? At Skælskør Frugtplantage® you will find everything from beautiful, colourful and tasty jams to fruit porridge in a wide variety of flavours. Our aim is to offer you, the consumer, a wide range of delicious flavours that meet your needs without compromising on good, traditional taste and quality.