Rose Petal Mille-Feuille

Methods/steps

Coconut Crust:
In a high-speed blender, blend the coconut meat and water until completely smooth, adding more coconut water if needed. The amount of coconut water and resulting coconut pasta can vary depending on the coconut meat quality. Thicker meat, from more mature coconuts, will require more water, and therefore will yield more crust.

Spread the mixture onto two Teflex-covered dehydrator trays and dehydrate at 115F for 2-4 hours, until pasta is dry enough and ready to be separated from the Teflex sheets. Flip over and carefully peel away the Teflex. Dehydrate for another 30 minutes or so, to make them completely dry. Take care, as they will be very thin and delicate, don't over dry them before cutting. Cut each coconut sheet into 4 even squares, then cut each square in half lengthwise. You should end up with sixteen even coconut pieces. You can start layering the mille-feuille immediately or store the coconut sheets in the refrigerator, separated by parchment paper.

Vanilla Cream:
Combine all of the ingredients in a high speed blender until very smooth, adding coconut oil at the end with the motor still running.

Assembly

Start with laying down the coconut sheets one on top of another, two pieces at a time. Top each layer with vanilla cream using a squeeze bottle, pipping bag, or a spoon. Continue with honey soaked rose petals, followed by another set of coconut sheets. Alternate your layers until all coconut sheets are used up. Finish with a coconut pasta layer. Optionally, garnish with more cream, toasted almonds, and rose-infused honey.

Let it sit in refrigerator for several hours or overnight before slicing. I cut a large rectangle in half, then cut each square into four small squares. Make it any shape you like.

The Mille Feuille holds very well in the refrigerator for a couple of days. Although it is very good if served right away, it becomes even better after some time in the fridge, when the flavours are fully integrated.