Vanilla Mango and Coconut Yule Log

End your Christmas meal on a fresh, tropical note with our recipe for Vanilla Mango and Coconut Yule Log. It can be prepared in advance and decorated any way you want. We have chosen to roll it in toasted coconut to create a fluffy effect, and as a reminder of its lightness.



Yule log mould for 8 people

(9 cm wide x 25 cm long x 7.5 cm height (silicon works well)

A cooking thermometer

Silicone baking mat with raised edges

or baking sheet

Cling film


Yule log decoration:

300 g La Patelière grated coconut

La Patelière silver sprinkles

Coconut dacquoise:

100 g egg white

90 g sugar

45 g La Patelière almond flour

45 g La Patelière grated coconut

Mango insert:

160 g La Patelière mango coulis

50 g fresh mango

7 g sugar

7 g La Patelière pectin

Vanilla Bavaroise:

250 g whole milk

250 g full-fat cream, 30% fat content

120 g egg yolk

100 g sugar

1 La Patelière vanilla bean

4 sheets of La Patelière gold quality gelatin

Top tip

the dacquoise is ready when it is golden and supple when pressed, but it must not stick to the finger!


Let's get baking!

1. Coconut dacquoise recipe:

Preheat the oven to 170° on the fan setting.

Whisk the egg whites until frothy, then add the sugar in 3 goes to obtain a smooth, glossy and firm meringue texture.

Using a spatula, gently fold the almond powder and coconut into the meringue.

Pour the biscuit mix onto the baking paper or a silicone mat and spread using an angled spatula until you have an even 2-cm thick layer of biscuit.

Bake for 15 minutes (approx.) but check the colour of your dacquoise, which should be golden, soft to the touch but must not stick to the finger.


Remove from the oven and leave to cool at room temperature before carefully removing from the baking paper.
Cut out 1 rectangle that is 1 cm smaller on each side than the size of your tin.

2. Mango insert recipe:

Start by mixing the sugar and pectin in a bowl and set aside. Cut the fresh mango into small pieces.

Heat the coulis, fresh mango pieces and glucose in a saucepan over a low heat. Start mixing with a whisk. When the mixture has reached 60° add the sugar and pectin mixture in a stream.

Bring to the boil and stir for 2 to 3 minutes.

Pour your insert onto a silicone mat with raised edges or a baking tray, and freeze for 1 hour or until completely frozen.

3. Vanilla bavaroise recipe:

Rehydrate the gelatine leaves in a bowl of cold water.

Pour the milk into a saucepan. Split the vanilla bean lengthways and, using a knife, remove the seeds. Add the seeds and bean to the milk and heat to infuse the milk with the vanilla.

At the same time, mix the egg yolks and sugar in a bowl.

When the milk starts to steam, pour half the milk over the egg-sugar mixture and stir. Then pour the mixture back into the pan containing the rest of the milk. Cook over a low heat, stirring until it reaches 82°C.

Remove from the heat and add the rehydrated and squeezed dry gelatin.

Pour the crème anglaise into a container, cover with cling film and leave to cool.

When the crème anglaise is cold, remove the spent vanilla pod and slacken the crème using a whisk.

Whip the cold cream with a mixer, then gently fold the whipped cream into the custard. Chill until ready to use.

4. Assembling the yule log:

Line your mould with ¾ of the vanilla bavaroise. Pat the mould well to distribute the cream evenly.

Take your mango insert out of the freezer and cut out a rectangle 1 cm smaller on each side than the size of your mould (or two rectangles depending on the desired thickness). Place your mango insert in the mould and press down so that the cream rises to the top.



Add the rest of the bavaroise and tap the mould. Insert your coconut dacquoise rectangle and press down so that the cream comes out of the sides. Smooth with a spatula and freeze overnight.
4. Turning out the yule log and decorating it:

Remove the log from the freezer and carefully turn it out. Defrost for 30 minutes in the refrigerator.

Meanwhile, heat the oven to 180°C. Spread 150 g of grated coconut out on a baking tray or in a rectangular dish and bake for 5 to 10 minutes until golden brown, keeping a close eye on the colour.

Once the coconut is toasted, add 150 g of grated, untoasted coconut.

Cover the yule log in the coconut mix and decorate with the silver sugar beads.

Allow the yule log to defrost for 4 hours minimum in the refrigerator before serving.


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