Coconut bee sting

Name: Coconut bee sting
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 1/8 l Milk; 400 g Flour; 75 g Butter or margarine; 1 egg (size M); 75 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 cube (42 g) fresh yeast; 7-10 Tbsp Fat and flour; 2 can(s) (400 ml each) Coconut milk; 2 packages Pudding powder "Vanilla Flavor"; 175 g Sugar; 1 kg Rhubarb; 50 g Cornstarch; 7-10 Tbsp Cling film; 150 g Butter or margarine; 150 g Sugar; 200 g Coconut flake; 5 TABLESPOONS Milk

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

1/8 l Milk
400 g Flour
75 g Butter or margarine
1 egg (size M)
75 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
1 cube (42 g) fresh yeast
7-10 Tbsp Fat and flour
2 can(s) (400 ml each) Coconut milk
2 packages Pudding powder "Vanilla Flavor"
175 g Sugar
1 kg Rhubarb
50 g Cornstarch
7-10 Tbsp Cling film
150 g Butter or margarine
150 g Sugar
200 g Coconut flake
5 TABLESPOONS Milk

Directions

1
Warm up the milk. Put flour, fat, egg, sugar, salt and lemon zest in a mixing bowl. Crumble yeast on top, add lukewarm milk and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for 30-45 minutes. For the coconut cream, boil 500 ml coconut milk in a pot. Mix the remaining coconut milk, pudding powder and 25 g sugar. Stir into the boiling coconut milk, bring to the boil again briefly and place in a bowl.
2
Cover with foil and let it cool down. Roll out the yeast dough on a greased, floured baking tray (31 x 38 cm). Let it rise again for about 20 minutes. In the meantime melt fat and sugar for the icing. Fold in grated coconut. Finally stir in milk and let it cool down. Spread the lukewarm icing on the yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 16-20 minutes. Let cool off. Clean and wash the rhubarb and cut into small pieces. Boil rhubarb in 1/8 litre water, stir in the rest of the sugar. Mix starch with a little water until smooth and stir into the boiling rhubarb. Pour into a bowl and let it cool down. Cut the bee sting into 4 approx. 9 cm wide strips.
3
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 16-20 minutes. Let cool off. Clean and wash the rhubarb and cut into small pieces. Boil rhubarb in 1/8 litre water, stir in the rest of the sugar. Mix starch with a little water until smooth and stir into the boiling rhubarb. Pour into a bowl and let it cool down. Cut the bee sting into 4 approx. 9 cm wide strips. Then cut them horizontally. Stir the vanilla pudding with the whisk of the hand mixer until creamy, spread on the lower parts of the strips. Add the rhubarb compote and smooth it down. Cover with the upper parts of the strips. Put in a cool place for at least 1 hour. Cut into portion pieces (approx. 9x5 cm) with a sharp knife or electric knife. Results in approx. 24 pieces
4
Then cut them horizontally. Stir the vanilla pudding with the whisk of the hand mixer until creamy, spread on the lower parts of the strips. Add the rhubarb compote and smooth it down. Cover with the upper parts of the strips. Put in a cool place for at least 1 hour. Cut into portion pieces (approx. 9x5 cm) with a sharp knife or electric knife. Results in approx. 24 pieces
5
waiting time approx. 2 hours