Coconut Bombe Recipe

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Coconut Bombe
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  • 2 ) caramel mou
  • 3 ) parfait au rhum
  • 6 ) macaron chocolat
  • 7 ) vernis
  • pinch stabilizer
  • 3/4 cup sugar
  • 3 1/2 cups coconut puree
  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 1/4 cup glucose
  • 2 1/4 cups heavy cream
  • 1/2 cup sugar
  • 1/4 cup corn syrup
  • 1/8 cup water
  • 2 1/4 cups heavy cream
  • 1/2 cup dark rum
  • 1 cup glucose
  • 3/4 cup sugar
  • 1/4 cup butter
  • 2 cups sugar
  • pinch stabilizer
  • 4 1/2 cups water
  • 1/8 cup glucose
  • 4 1/2 cups banana puree
  • 1/8 cup lemon juice
  • 5 tbsp confectioners' sugar
  • 1/4 cup almond flour
  • 1/8 cup cocoa powder
  • 1 - cup egg whites
  • 1/8 cup sugar
  • 2 1/4 cups apricot glaze
  • 2 3/4 cups glucose
  • 1 1/4 cups simple syrup


  1. Composition:
  2. Assembly: Line 2 (6-inch) dome molds with 3/4-inch coconut ice cream. Freeze until firm. Add 7 ounces caramel mou or 3/4-inch. Return to freezer until firm. Add 10 ounces rum parfait or 1 1/2-inch. Return to freezer until firm. Add 3/4-cup of nougatine. Fill with banana sorbet and top with macaron. Return to freezer until firm. Umold and spray with vernis.
  3. Nougatine:
  4. For coconut ice cream: Mix stabilizer and sugar together. Place all ingredients in a saucepan and cook until temperature reaches 180 degrees F. Strain and cool over an ice bath. Process immediately in an ice cream freezer. Store covered in freezer until needed. Caramel Mou: In a saucepan caramelize sugar and glucose, add the heavy cream when the caramel turns a deep brown color. Stir to dissolve all the sugar, add the vanilla. Cool and store covered in the refrigerator until needed. Rhum parfait: In a bowl of an electric mixer fitted with a whisk attachment, whip yolks on high speed until tripled in volume. At the same time, cook sugar, corn syrup, and water to 245 degrees F. Gradually pour the hot syrup into the egg yolks and continue to whip until the mixture is cool and fluffy. Whip the heavy cream to soft peaks. Gradually fold half of the rum into the whipped cream and half into the yolk mixture. Combine cream and yolk mixtures, use immediately. Nougatine: Combine glucose, sugar and butter in a saucepan and caramelize. Add warm almonds. Pour onto 2 silpats. Roll out nougatine to 1/8-inch thickness. Cool completely, break into pieces. Store in air-tight container.
  5. Vernis:
  6. Banana sorbet: Combine sugar and stabilizer. Bring the water, sugar mixture, and glucose to a boil. Remove from heat, add banana puree and lemon juice. Stir, strain and cool over an ice bath. Process sorbet in an ice cream machine. Store covered in freezer. Macaron chocolat: Combine confectioners' sugar, almond flour and cocoa powder, set aside. Whip egg whites to soft peaks, gradually add sugar and continue to whip into stiff peaks. Fold in the cocoa. Fold in butter. Pipe macarons onto parchment lined baking sheet, forming a 5-inch circular disc. Bake in a preheated 375-degree F oven for 15 minutes. Vernis: Combine ingredients in a saucepan and bring to a boil. Strain and use immediately for spraying.
  7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 20883.31 Kcal (87434 kJ)
Calories from fat 11858.79 Kcal
% Daily Value*
Total Fat 1317.64g 2027%
Cholesterol 10015.68mg 3339%
Sodium 4203.66mg 175%
Potassium 10058.87mg 214%
Total Carbs 1455.39g 485%
Sugars 1131.1g 4524%
Dietary Fiber 135.73g 543%
Protein 539.65g 1079%
Vitamin C 108.9mg 181%
Vitamin A 4.5mg 150%
Iron 81.6mg 453%
Calcium 3413.2mg 341%
Amount Per 100 g
Calories 297.03 Kcal (1244 kJ)
Calories from fat 168.67 Kcal
% Daily Value*
Total Fat 18.74g 2027%
Cholesterol 142.46mg 3339%
Sodium 59.79mg 175%
Potassium 143.07mg 214%
Total Carbs 20.7g 485%
Sugars 16.09g 4524%
Dietary Fiber 1.93g 543%
Protein 7.68g 1079%
Vitamin C 1.5mg 181%
Vitamin A 0.1mg 150%
Iron 1.2mg 453%
Calcium 48.5mg 341%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 526.7
  • 535

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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