Head to the islands for Christmas with Mango passion coconut log ! Light and fruity, it consists of a coconut mousse with a creamy mango passion insert, a crunchy milk chocolate, a coconut biscuit, all topped with a mango passion mirror glaze. A guaranteed escape for your holiday dessert!
What you will like with this mango passion log
- flavors : the tangy mango and passion fruit blended with the sweetness of coconut. Milk chocolate goes perfectly with these flavors.
- textures : soft with the mousse and the insert, crunchy with the crispy milk chocolate and soft with the coconut biscuit.
- difficulty level : if you do the steps in several times, it is not complicated. I use my favorite log mold, the best for perfect unmolding!
Details on the ingredients of the log
- mango-passion coulis : I buy mine frozen at Picard, it's easy to measure because it's in pebbles. It's made up of: 64% mango, 28% passion fruit, 8% sugar.
- gelatin : I take Vahiné brand gelatin sheets (at the supermarket) they weigh 1,9 grams each.
- coconut cream : I buy Kara coconut cream in the supermarket, in the world cuisine section. It is not milk but coconut cream that is needed for this mango passion fruit log.
- White chocolate : I recommend one white chocolate couverture of good quality.
- miel : here you need acacia honey (avoid other stronger honeys) because its purpose is to replace glucose syrup in a more natural way.
How to make a mango passion coconut Christmas log?
- Passion mango insert : prepare the insert and then pour it into an insert mold. Freeze before assembly.
- Coconut cookie : very soft with grated coconut. We cook it and cut it to the size of our log mold. It must be very cold to use.
- Crispy milk chocolate : we prepare it and place it in the refrigerator before cutting it to the size of the coconut biscuit.
- Coconut mousse : a creamy coconut cream mousse that is very easy to prepare. This is what you pour into the log mold.
- Passion mango mirror glaze : a glaze without glucose syrup or coloring, prepared with mango passion fruit coulis. Pour it onto the finished and frozen mango passion log.
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for successfully making this log at home
- get ahead of its realization : proceed over several days (for more peace of mind) starting with the insert, then the coconut biscuit, then the crispy and finally the coconut mousse and the icing last.
- the coconut foam must be made at the time of assembly because it contains gelatin, and it is impossible to make it in advance, because it sets quickly.
- for successful mirror glazing : the log must have been frozen several hours before. It's the cold that allows the icing to set on the mango passion log in just a few moments.
How to store the mango passion coconut log
Once your log is completely made and decorated, it can be stored in the refrigerator for up to 4 days. I advise you to protect it from odors in the fridge by putting it in an airtight cover.
Can you freeze a Christmas log?
Yes ! This mango passion log can be stored very good in the freezer if you want to do it in advance. Please note: the mirror topping is made on a frozen log and once thawed, a log cannot be put back in the freezer. I therefore advise you to take it out of the freezer on the big day (or the day before the tasting) to make the icing and then defrost it gently in the refrigerator for 3-4 hours.
Other recipes to try
If you like to prepare your homemade logs, then take a look at these other recipes from the blog:
- Vanilla caramel pecan nut log
- Crispy chocolate pear speculoos log
- Raspberry white chocolate pistachio log
- Lemon meringue log
- Nutella crunchy chocolate praline log
- Chocolate mascarpone pastry log
If you make this Yule log, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful logs!
Mango Passion Coconut Log
A light and fruity Christmas log, with exotic fruits and coconut with a crunchy touch. Ideal at the end of a festive meal!
Home
Ingredients
Passion mango insert
- 1,5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 145 g mango passion coulis at Picard, other, or homemade
- 2 egg yolks
- 1 oeuf
- 25 g granulated sugar
- 20 g unsalted butter
Soft coconut biscuit
- 30 g shredded coconut
- 25 g almond meal
- 30 g icing sugar
- 2 egg whites
- 10 g granulated sugar
Crispy milk chocolate
- 70 g pastry milk chocolate
- 40 g lace pancakes
- 7 g neutral oil sunflower type, grape seed
Coconut mousse
- 280 g heavy whipping cream 30% very cold
- 230 g coconut cream Kara brand in supermarket
- 2,5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 185 g quality white pastry chocolate
Passion mango mirror glaze
- 80 g mango passion coulis at Picard, other, or homemade
- 130 g granulated sugar
- 150 g Acacia honey
- 75 g heavy whipping cream 30%
- 5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 150 g quality white pastry chocolate
Prepare in advance
Passion mango insert
- Soften the gelatin in cold water. In a saucepan, bring the mango passion coulis to the boil. Apart from whisking the yolks, egg and sugar until the mixture lightens.
- Pour the hot coulis in two batches over the eggs while whisking. Return everything to the saucepan. Heat up to 84°, it will thicken and coat the spoon. Remove from the heat, add the drained gelatin then the diced butter.
- Smooth well and pour into an insert mold. Freeze for at least 2-3 hours.
Soft coconut biscuit
- Preheat the oven to 180° traditional heat. Pour the coconut into a pan, heat for a few moments to dry roast it. Leave to cool later.
- In a container, mix the almond powder, grated coconut, icing sugar. Beat the egg whites until soft, adding the powdered sugar as soon as they start to foam. Then, incorporate the dry ingredients into the egg whites using a spatula.
- Pour into a piping bag. Place a rectangle of dough (approximately the size of the mold) on parchment paper placed on a baking tray. Bake for 12-15 minutes. Leave to cool on the baking sheet then cut to the exact size of the log mold.
Crispy milk chocolate
- Melt the milk chocolate in the microwave or bain-marie. Remove from the heat, add the neutral oil. Crumble the lace crepes then pour in the melted mixture.
- Press this mixture onto a baking tray lined with parchment paper, making a strip the size of the log mold. Refrigerate before cutting if necessary.
Coconut mousse
- Soften the gelatin in cold water. In a saucepan, bring the coconut cream to a low boil. Remove from the heat, add the softened and drained gelatin. Pour, in two batches, over the chopped white chocolate, mixing with a spatula. The mixture should come down to 35°.
- In the meantime, whip the liquid cream until very stiff. Once the white chocolate is at temperature, incorporate the whipped cream in three batches, delicately, using a spatula. Proceed with assembly quickly.
Operating manual
- Pour the coconut mousse halfway into the mold. Add the still frozen creamy mango passion insert, pressing a little to push it into the mousse (not all the way to the bottom). Cover again with coconut mousse.
- Place the strip of crispy milk chocolate, pressing lightly. Then place the coconut biscuit on top, also pressing down. Fill the sides with coconut foam if necessary. Place in the freezer for at least 6 hours, overnight is better.
Passion mango mirror glaze
- Soften the gelatin in cold water. In a saucepan, heat the mango passion fruit coulis, sugar and honey. When the temperature reaches 103°, stop cooking. Add the cream and the softened and drained gelatin.
- Pour the mixture in three batches over the chopped white chocolate, mixing with a spatula. The icing should be very smooth. Leave to cool to 30-34° (use a thermometer).
- For the topping, place the frozen log on a rack with a collection dish underneath. Pour the icing onto the frozen log. If necessary, apply an additional layer for greater opacity, before the gelatin sets.
- Place the log in the refrigerator until ready to eat. Add your little decorations on top before enjoying: passion fruit wedges, white chocolate spirals etc...
- This log will keep in the refrigerator for up to 4 days.
Notes
Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the decoration, then you let it thaw gently in the refrigerator until tasting for 2 or 3 hours.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory...
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
Hello,
This new recipe looks light for the end of a festive meal.
I would like to try it but I try to avoid mirror glazes which add a lot of sugar. What could I replace the mirror glaze with please?
Thank you for your recipes which I have tested a lot and which are always excellent.
Hello Patrick, thank you for your message! Instead of the mirror glaze, you can use grated coconut (you let it defrost a little before sticking it by hand) or a food-safe velvet spray which looks very elegant too. See you soon :)
Hi
Thank you for the recipe but I don't have this mold. What can I use instead? A round, square or a loaf pan? Can you give me the dimensions please.
Thank you
Hi Nadia, it will be difficult to make a yule log without this specific yule log mold... Maybe with a loaf pan with the same dimensions 25x8x6,7cm
Hello,
I love your recipes! It's really a real pleasure for the eyes to read you!!!
I'm going to start making my first Christmas log (with a little apprehension to be honest!)
I just bought the Silikomart 3D Meringue mold, can I make this log with this mold?
And am I not being too ambitious starting with this log?
Thank you in advance for your response! And congratulations again for your recipes!
Hello Noémie, thank you for your message. For this log, I recommend a larger mold, because the mold you are talking about is smaller than mine. No, no, you are not too ambitious, you have to start with a first! Here are all my logs if you want to take a look: https://liliebakery.fr/category/buches/
Hello, I am making this recipe. When do you use the 7g of neutral oil? I see it in the ingredients but not in the recipe! Thank you in advance, I hope my log will be as beautiful as yours!
Hello Christel, you add the oil to the melted chocolate before adding the lace pancakes (I just corrected the recipe!) See you soon :)
Hello, I am going to make this log and I would like to know if I can only use mango. Will the taste be different?
Thank you for your recipe.
Hello Sylvie, the recipe as I created it is the one I give here, the balance of tastes in the log has been thought out, now you can create a different one if you want. See you soon :)
Hello,
Do you have a recipe for mango-passion coulis? I don't have any Picardy people near me, but I can find all the ingredients to make the insert.
please
Hello Nadine, no I have not developed a coulis recipe, I am taking the quick option (because the log is already quite long in steps). My coulis is composed of 64% mango puree / 28% passion fruit juice / sugar. These are the 3 ingredients inside. I hope this can help you. See you soon :)
Hello
Thanks for the recipe, I'll give it a try.
I'm just hesitant about the mirror glaze.
If I miss the icing, how can I make it up? Can I make it a week before or not?
Hello Jennifer, the preparation of the topping is quite simple as such, it is the topping itself that can be intimidating. If you fail, you can cover it with grated coconut! This will stay in the theme of flavors. Yes as written in my recipe, you can make it in advance and freeze it well protected from the cold in your freezer (defrost 4-6 hours in the refrigerator). See you soon :)
Hello,
I have a mango-apricot dessert sauce. Do you think I can use it instead of grout?
Thank you and have a nice day
Hello Virginie, apricot has no place in this log :))) I really recommend passion fruit-mango which goes perfectly with coconut. See you soon :)
Hello Aurélie,
thank you for this wonderful recipe. Your blog is a gem: excellent creations while remaining accessible to amateurs. Your proposals are carefully worked on, thank you!
Do you have a recipe for a Yule log or dessert planned, based on the chestnut/chocolate combination ;-)?
Hello Anne-Laure, thank you very much! I don't have a completely chestnut-chocolate Yule log yet (but I'll make a note of it for next year!). Here is a tiramisu Yule log with chestnut cream and chocolate: https://liliebakery.fr/buche-tiramisu-glacee-chocolat-creme-marrons/
Hello,
What kind of milk chocolate do you use? Valrhona for example? Because I find that the ones you buy don't melt well... And for soft egg whites, does that mean you have to stop beating them before they become too firm?
Nice evening to you
Hello Lola, if you are looking for a good milk chocolate, you have this one at Valrhona: https://amzn.to/475PUDp
And this one from Callebaut: https://amzn.to/3GO0HaE
Yes, that's exactly it for the whites: you stop before they are too compact because that makes mixing more difficult afterwards. See you soon :)
Hello. Apart from the insert, do we have to freeze the whole log? If not, is there a risk that the coconut mousse will not set? Thank you in advance. Kind regards
Hello Audrey, it's always better to freeze a log and here especially: the mirror glaze can only be done on a frozen log. See you soon :)
Hello
Is it possible to use a log mold (L33cm, l11cm, h6cm) in this recipe or there will not be enough quantity?
Can we replace the coconut sponge cake with a cocoa sponge cake or the tastes don't go together?
Thank you
cordially
Hello Margaux, I replied to your email but I also specify it here: you need to do a volume calculation as soon as you change the size of the mold.
You have to calculate the volume of my mold (the dimensions are indicated in the recipe), then you calculate the volume of your mold. Then you divide the volume of your mold by the volume of my mold: you obtain the number by which to multiply your ingredients.
For the sponge cake you can change it for another with cocoa if you prefer (here I don't see the point with exotic fruits) but it's according to your tastes. See you soon :)
Hello, I only have coconut milk. Should I increase the quantity of gelatin for better consistency? Thank you.
Hello Marine, I confirm that you need coconut cream and not coconut milk (not the same amount of fat or the same coconut taste). You can find it at the supermarket. Happy Holidays :)
Hello,
If we want to make it in advance, is it possible to leave the insert to freeze for several days?
Thank you very much for this beautiful recipe.
Beautiful evening
cordially
Hello Aureane, yes absolutely, you can freeze the insert for several days without any problem. See you soon :)
Hello,
Thank you very much for this recipe. I have just made the log, and the insert has a gelatinous, non-melting texture. Is gelatin really essential at this stage?
The thank you box
Hello Julie, it's not a cream, it's an insert, it's normal that it's dense (otherwise how do you unmold it?) If you want a cream, you remove the gelatin yes. See you soon :)
Hello,
I love your recipe, however I have people who don't like coconut, can I replace the coconut mousse with the same mousse but simply vanilla?
Merci à vous
Hello Alexia, it's a shame because it's an exotic log. If you still want to make changes, here are all my logs, you will find the mousse you want: https://liliebakery.fr/category/buches/
Goodbye :)
Hello,
What can you replace honey with in the icing?
Because I have glucose syrup at home and it bothers me to have to buy honey just for the icing...
Thanks in advance :)
Hello Marion, you can use your glucose syrup instead of honey (personally it's the opposite, I prefer natural...) See you soon :)
Hello,
Can I substitute white chocolate for the milk chocolate to make the crunchy part?
Thank you in advance
Hello, yes it is possible. See you soon :)
Hello,
I'm in charge of the Christmas dessert, your log appeals to me a lot. Is it suitable for a pregnant woman?
I saw that the coulis contains egg yolks. Are they heated enough to avoid the risk of contamination?
Kind regards, Mathilde.
Hello Mathilde, I don't know, what I know is that in my recipe the yolks are cooked at 84°... See you soon :)
Hello,
I wanted to know your quantities of liquid cream, should you put it in g or are you wrong and it's in cl?
Like 75g of liquid cream, is it 75cl of cream or 7,5 cl of cream?
Thank you, happy holidays
Hello Morgane, I confirm that I was not mistaken: 75g - I speak in grams because it is more precise than ml, cl... Easy to weigh with all scales. Happy holidays :)
Hello
I am a fan of your site.
Your recipes are all a success and it is so well explained that you can't go wrong.
I prepared this log and the pear one (they are in the freezer).
I'm going to remake the one with white chocolate and raspberry insert (made last year and it was delicious).
I don't have any velvet spray. I'm hesitating between making a white chocolate topping or a raspberry mirror.
To make the raspberry frosting, can I take the same recipe as for the mango frosting using raspberry coulis?
Hello Kat, thank you very much! Glad you like my recipes :) To answer you, I have never tried to replace the mango-passion fruit coulis with raspberry so it's difficult to make any headway. But you have to try it! If there are no glitches and it's nice and smooth, it should work. Happy holidays :)
Hello
I discovered your recipe on YouTube:
The recipe is different than the one on your site.
Which one to choose ?
Thank you for your reply
Hello Alain, it's impossible because I don't have a Youtube channel... My recipe is only available on my website. Happy Holidays :)
Hello Aurelie,
Your recipe looks incredible, I'm going to try it for Christmas, however I have a little question I haven't understood everything for the insert between the egg yolks and the egg we have to put two yolks and a whole egg to prepare, is that right?
Thanking you
Brenda
Hi Brenda, yes that's what it says: 2 yolks + 1 egg. Happy Holidays :)
Hello,
I love your recipes! I started with the speculoos pear log, a delight.
For this one, I seem to have a problem with my insert, it has been in the freezer for several hours, it does not seem to be frozen, it remains stuck to my silicone mold, is it this normal?
Merci :)
Hi Lauren, if you followed the recipe for the insert correctly then it will be fine, use a knife tip to detach it from the edges of the silicone mold. And let it harden a little longer in the freezer. Happy Holidays :)
Hello
Is it possible to do without white chocolate for coconut mousse? I don't like the taste it leaves on desserts.
Thank you for your response (and all your recipes which are simple and super delicious)
Hello Laurie, no, don't take it off, it helps the mousse hold its shape and makes it smooth... Happy Holidays :)
I would really like to make this log, how long does it take?
Hello, everything is written in the recipe, do it 1 or 2 days in advance...
Hello,
I inserted a small piece of mango into my insert. I hope it will be as good as the fruit.. on the other hand I assembled my log in a silicone mold, I found the assembly super difficult.. very disappointed with the silicone molds..
Yule log tasting on New Year’s Eve
I'm crossing my fingers that it's a success
Hello Anthea, my silicone mold is the best of the best, impossible to mess up: I don't know the other molds!
Happy holidays :)
Hello, thank you for these incredible recipes!
I made the vanilla pecan log, impeccable!
Quick question, I just finished this log and my whipped cream has completely gone down with the white chocolate/gelatin/coconut cream mixture. I waited for 35°C but I think it was still too hot and my whipped cream fell. So the foam was liquid…
Is there any chance that by freezing then defrosting the mousse will firm up?
Thank you for your reply !
Hi Léa, it's not a big deal (unless it was liquid like water) because the gelatin it contains will "stick" it to the cold. As long as you managed to put the insert and the rest in, it will be fine. Happy Holidays :)
Hello,
I just started this beautiful log for the Christmas holidays!
I'm blocking for the icing.
Can I glaze the frozen log and put everything back in the freezer right away? (complete log with its icing made). Because I say that if I make the icing on the 24th morning and leave everything in the fridge it will be catastrophic in the evening :-)
Thank you in advance!
cordially
Hello Johanne, once coated, it keeps very well in the refrigerator for several days. The important thing is that it is well frozen when you coat it with the mirror. Happy holidays :)
Hello,
Small technical question, I have a problem with the size of the log mold. Is it possible after assembly to put the log in the fridge rather than in the freezer? To unmold it, cut it and only then put it in the freezer? Or do you think it won't come out of the mold?
The problem being that I have to cut my log in two to be able to put it in my frozen
Thank you for your recipes
Hello Mélanie, no you have to follow the recipe, you have to put it in the freezer so that it sets (the mirror glaze is ONLY on frozen log) Happy Holidays :)
Hello,
Thank you for sharing your recipes. I have the same insert mold as you and I wanted to know, if you had it poured into the smaller part or not. Thank you, happy birthday to you
Hello Caroline, I only use the smallest one. Happy holidays ;)
Hello,
I have just made your recipe which is actually quite simple when done over several days, thank you for this very valuable advice and I admit it is a very pleasant recipe to make without stress (especially with young children) I just have a small question when I wanted to whip my cream into whipped cream it did not become firm (I used a mixer) I had put the cream in the fridge and my salad bowl. It was frothy but not stiff. When I unmold my log on Monday will it liquefy? thank you for your feedback and happy holidays to all
Hello Aurélie, the gelatin in the log should hold it well so it will not be liquid. For the whipped cream next time, my advice is an extra cold cream, beat at medium-high speed to incorporate as much air as possible to make it set. Happy holidays :)
Hello,
Quick question about the insert. Can't we just keep the coulis with a little sugar and gelatin? If I do that, won't my insert set enough? What's the point of adding egg and especially butter?
Thank you for your response and thank you for all your recipes that I make regularly and which are always a success!
Hello Pauline, if you only put coulis and gelatin you get a jelly, this is not the recipe. The egg brings texture to the insert, and the butter gives the fondant. It differs from the coconut mousse in density. Happy holidays :)
Hello, my log is in the freezer. But I just noticed that I only have 100g of white chocolate left for the icing. Can I make it with only 100g and add 1 sheet of gelatin?
Thank you
Hello Mélinda, the ideal is white chocolate, following the recipe, but you can try with additional gelatin. Happy holidays ;)
Hello, I plan to make this log for New Year's Eve. Can I replace the neutral oil in the crisp with coconut oil? Thank you!
I made the caramel pecan vanilla and pear speculoos log, a delight, thank you very much for these recipes.
Hi Dorine, thanks! I've never tried it with coconut oil - you'll have to try it yourself. See you soon ;)
Hello Lilie
I made your log and everything went well so far. I'm going to start on the icing... I don't have a thermometer. Do you have a way to tell the temperature of the coulis, honey and sugar when it's at 103°?
Otherwise I'll do it by guesswork like I did at the beginning... I'll have to invest in a thermometer soon!
thank you for your reply
CELINE
Hello Céline, I don’t have any tips to give you because the thermometer is really essential for this type of preparation. It is not very expensive to purchase. Happy holidays :)
Hello, I would like to try making the icing with glucose syrup, could you tell me how much should I use?
Thank you for your reply.
(Ps): Thank you for all these recipes, I love what you do, it’s great to share your knowledge and regularly introduce us to new desserts
Hello Gwenaelle, thank you for your message! You can replace the honey in equal quantity with glucose syrup, it is less natural in this sense, but it is your choice! See you soon ;)
Wow! First try at a log using this recipe and what can I say..
A perfect blend of tastes and textures.
A tasty and not too sweet log
A perfectly explained recipe..
In short, a real success!
Thank you!
Thank you very much Solenn! I am delighted that you liked this log :) See you soon
Hello,
I love your recipes, they are always successful and make my guests salivate. Do you have a brand of white chocolate to recommend?
Hello Melissa, thank you! Here is the brand of white chocolate that I use in baking: https://amzn.to/47kG2FM
Hello Lilie Bakery :)
Regarding the icing, could I get a comparable result by replacing the coulis with a puree? I really like your icing recipe for its natural side since it doesn't contain glucose syrup and I would therefore like to be able to use it for another pineapple log recipe.
Many thanks for your recipes and your very pleasant, clear and precise blog (I made the raspberry pistachio log, I'll serve it tomorrow with my pineapple log :)
J'
Hello Angélique, thank you for your message! You need a smooth coulis to have a shiny and smooth mirror glaze. If your puree is thick it will not work... See you soon :)
A huge thank you for this recipe and all your work! It was a real pleasure to be able to make this log with your precious advice! It is clear, precise and the result was just superb! I only had good feedback which warms the heart! Thank you!
Thank you very much Floriane, I'm glad that this log was able to delight your loved ones! That's my goal with this blog :) See you soon
Magnificent recipe I made it for Christmas and all my loved ones enjoyed it!! The steps are well explained and detailed!!
Thank you for these wonderful recipes that you share with us.
Thank you very much Brenda! I'm delighted that you like my recipes :) See you soon
Hello, a big THANK YOU, I made 3 of your logs for Christmas, (vanilla caramel, white chocolate raspberries and coconut passion fruit mango), they were delicious and magnificent. I'm just starting out, this is the first time I've made logs. The result is really great thanks to the explanations and the photos. This week I'm going to make the lemon meringue one.
Thanks again
Thank you very much Violette! I am delighted that you and your loved ones enjoyed the 3 logs, see you soon :)
I tried it for this Christmas and it was a masterstroke :-)
The log had its small success beating the famous Ella log by Pierre Hermé and the classic 3 chocolat.
A feast for the eyes and taste buds
Thank you very much for this recipe which is already on order for next year!!
Wow! Thank you very much Hervé :) Very happy that you liked it! See you soon :)
Hello,
Recipe that I'm making for the 3rd time already! It's excellent! Do you have an idea of the cost of the log approximately for your recipe?
Keep it up
Thanks Kevin! I don't calculate the cost of my desserts but you can do it with your ingredients ;) See you soon
Superb recipe, my very first log, a real success thanks to the step-by-step description! Thank you so much ! As pretty as delicious
With pleasure, thank you Marine! See you soon :)
Exceptional recipe! Like all the others
Thanks again for all this work
Thank you very much Valentine! Glad you like the log :) See you soon
Hello,
I came across your recipe and would like to make it soon.
However, I was wondering if it was possible to make the mirror glaze without honey (and obviously, without replacing it with glucose syrup)?
I can't wait to try this recipe.
Good evening to you !
Hello Maureen, yes you can replace the equivalent dose with glucose syrup - less natural than honey, so it's not my preference. See you soon :)
Made for New Year's, a success. For my part, I would have liked more acidity in the insert. I will try to modify that next time.
Next log in a month: the raspberry-pistachio recipe!
Hello Aline, if you want more acidity you can either reduce the sugar or make the coulis yourself by increasing the proportion of passion fruit compared to mango. See you soon :)
I made this log for the New Year and it was delicious! The mix of flavors is great! And it is not complicated to make. I just left the frozen coulis pucks as is in the log in place of the insert, to have a runny texture. It amazed my guests. A big thank-you
Thanks Laurine! Glad you liked it! See you soon :)
Hello,
If I want to prepare the biscuit and the cake in advance, how should I store them? And is it a shame to forgo the mirror glaze and opt for a velvet spray or does it not change much? Thanks in advance : )
Hello Marine, you wrap the biscuit in film and leave it at room temperature for about 2 days. You can freeze the insert for a long time, also wrapped but in its mold. It's a shame not to make the mirror glaze because it also brings a mango passion flavor. See you soon :)
I tried this recipe and what success! The whole family was amazed! I didn't find it complicated. I was worried it would be too frothy with the gelatin but nope. Not too sweet either. I used a 31cm plastic insert mold, adding 1/4 more ingredients. I didn't use a piping bag for the coconut cookie and that was okay. I decorated with physalis. This is the first time I’ve made one of your recipes, I’m going to do it again! Thank you and have a very happy new year.
Thanks Kiki for your feedback! I'm glad you find it easy to make: that's always my goal in the recipes I publish, that it's accessible to as many people as possible :) See you soon
Hello,
I just finished the log, which is in the freezer; I will make the icing tomorrow. Can you confirm that the hundred grams of honey listed in the recipe are needed? That seems enormous to me. Thank you in advance.
Hello David, yes the dosages are verified: a mirror glaze is a sweet topping BUT in small quantities on each portion, so no worries (and it's less bad than glucose syrup - its unnatural equivalent). See you soon :)
Great recipe I made it for Christmas it was such a success that my brother and sister-in-law want me to make it for their 40th birthday the combination of flavors is great thank you for this recipe :)
On the other hand, a quick question, I have just redone the recipe, but when I finished my insert I realized that I had only put the egg yolks and not the whole egg. Will that change anything in my insert? The first time I made them, I did it without any mistakes, so I'm afraid it won't turn out the same. Thanks for your answer.
Laure
Hello Laure, thank you! The egg white adds more consistency to the insert, without the egg white it will be creamier. You may have more difficulty removing it from the insert mold, in terms of taste it will not change anything. See you soon :)
Hello,
I just discovered your blog and all your sublime recipes.
Even though the holidays are over, I'm still going to try this log with exotic flavors as a dessert because it looks really delicious and all these flavors must go well together.
I would like to ask you a question :
For the insert, you say that you take the passion mango juice from Picard and I would like to know if we can refreeze a product after having cooked it.
I also like Picardy products in general for their qualities but I have never dared to refreeze them after cooking them and I was wondering if for the insert I could do like you and use them instead of buying fruit purees on the internet sites which are not cheap either.
thank you for your reply
cordially
Brigitte
Hello Brigitte, thank you for your message! Indeed, I buy my mango passion coulis from Picard because I put myself in my readers' shoes and I always want to use the easiest/least expensive ingredients to find. Yes, you can refreeze the coulis only because you heat it first (for the insert and for the mirror glaze). See you soon :)
Hello,
I don't really like coconut in desserts... what can I replace it with in the mousse? Vanilla by simply making a vanilla mousse? Thank you for your recipes 2 years ago hate the lemon meringue and pear chocolate one we enjoyed it...
Hello Isabelle, I advise you to take the vanilla part of this log here: https://liliebakery.fr/buche-vanille-caramel-noix-pecan/
Goodbye :)
EXCELLENT BUCHE, I just tested it during a meal with friends in order to make it again at Christmas. It is perfect, not too sweet, light, top
Thank you very much Virginie for your feedback on this mango passion coconut log! See you soon :)
Hello. I gave it 5 stars but I haven't made this log yet. I wanted to know if you could freeze the log and make the icing on the frozen log AND put it back in the freezer? Will it be just as beautiful after defrosting?
If I do it now for the 1st of the year is it a bit too early? Thanks for your reply.
Hello Noëlle, the only condition for putting it back in the freezer is that the product has not been able to defrost, because the rule is never to refreeze a defrosted product... It's a bit early for January 1st in my opinion. Fifteen days, three weeks before yes, and above all protect it well from humidity. See you soon :)
how to avoid glitter in the insert?
thank you for the answer
Hello Mireille, if you have ice flakes in your insert it is because it is not defrosted. You have to leave it in the refrigerator longer. See you soon :)
Hello,
I am testing your log for the very first time, during the recipe, my whipped cream could not take, I think my cream was not cold enough, I still finished the recipe. I hope that the ganache will hold when serving.
Thanks for the recipe
Hello Marine, the cream must always be very cold if you want to make a successful whipped cream. If you put the right amount of gelatin, that should save the day! See you soon :)
It's Lily's day!
I'm about to start making your log and, living on a remote island in Polynesia, I can't get hold of lace pancakes for the crispiness.
Do you know what to replace them with? I have speculoos, petit beurres… I suspect that the texture will not be the same but I don't really see a solution :/
I'm going to make the coulis myself with the good fruits from the garden :) And for the icing, without a thermometer, I'm counting on my lucky star!
Thank you in advance for your answer !
Hello Coralie, oh you make me dream! What a beautiful location! Yes I imagine that it is complicated for the lace pancakes, you can try with biscuits, or with puffed rice (never tried but it brings crispiness). See you soon :)
Hello
I'm going to try making your recipe.
I haven't seen in the previous comments and I wonder if the weight you indicate for the mango coulis is the weight of the frozen or thawed product.
thank you very much for your reply
I really like your recipes and in addition to this log I will try the Parisian chocolate mascarpone log, there is something for everyone
Hello Nadège, to answer you, it doesn't really have an impact, but it is the weight of the frozen lozenges at Picard before putting them in the pan. See you soon :)
Hello,
I am planning to make this log for Christmas, and I would like to know if, in the crisp, I can use dark chocolate rather than milk chocolate and if so, with the same proportions of crêpe dentelle and oil?
Thank you in advance for your answer!
Hi Marion, dark chocolate is harder than milk chocolate, your crisp will probably be harder to cut. I always use milk chocolate for this reason. See you soon :)
Hello,
Your recipe really makes you want to try it. So there is no problem in heating the pebbles to make the insert and then refreezing?
Hello Elodie, no, precisely since it's heated :) See you soon
Hello,
Thank you for your wonderful recipes and the very detailed explanations. Last year I made the pear chocolate log, everyone loved it!
For this mango passion coconut log, I am sure of the harmony of your tastes, but I am not a fan of coconut biscuit. I was wondering if it could be made with joconde biscuit, or if there was a biscuit recipe based on speculoos whose taste could perhaps harmonize? Thank you very much if you can answer, I know that you are busy with other priorities at the end of the year.
Hello Murielle, I'm glad you like my recipes! You can use whatever base you want (be careful of the taste harmonies if you modify my recipe). I'll let you look at my other recipes already created and pick what you like: https://liliebakery.fr/category/buches/
Goodbye :)
Thank you so much for this recipe, not only is the log very pretty but it is also delicious! I recommend it 100%
Thank you very much Agathe! Glad you like it! See you soon :)
Hello,
I am planning to make this log for Christmas. I have a 27 x 12 x 7 cm mold.
Will it be suitable in terms of quantities?
Can we replace the coconut with something else?
Thank you in advance,
Sincerely,
Hello Mylène, the calculation to be done is explained at the bottom of the recipe sheet. The coconut log is made with coconut, other logs are here: https://liliebakery.fr/category/buches/
Goodbye :)
Hello,
I have already made this log, a real delight!
Do you have the quantities for a 30 cm mold?
thanks in advance
cordially
C. Camus
Hello Cathy, I explain the volume calculation to be done in the recipe sheet. See you soon :)
Hello,
I just finished the coconut passion log. I finished the assembly and put it in the freezer. Except that I just realized that I forgot the gelatin in the coconut cream.
Is this likely to cause problems when unmolding or not?
Hello Carole, the gelatin is what holds the log together so yes that could be a problem... See you soon :)
Hello,
I would like to know if I can make the log on Sunday, freeze it and take it out of the freezer on Tuesday to add the mirror glaze?
If it is possible, how can I unmold it?
thank you for your reply
Hello Léa, yes it is possible. The unmolding is done by itself if you have a silicone mold like mine: https://amzn.to/3ZNQnIP
Hello, I made your log today but I forgot the gelatin in my coconut mousse,
Do you think it will hold up when defrosted?
Thank you very much,
Eva
Hello Eva, the gelatin is used to hold the mousse, so there is a strong risk that it will not hold if you have not added any... See you soon :)
Great, just follow your instructions and it's great....
Thank you very much Karine for your feedback! It makes me very happy! See you soon :)
Hello,
I want to make this log for the 25th at noon but I only have a little time in the morning to make the icing. Can I glaze the log on the 24th in the afternoon and leave it to cool until the 25th? I'm afraid the log will fall and not hold up well... Thank you!! Happy Holidays :)
Hello Fiona, the log is made to keep for several days in the refrigerator as specified in the recipe, no problem! See you soon :)
Hello, thank you for your recipe, I will prepare this log. I have the LANA mold from silikomart, it is 100 ml less than yours.
What's left over we'll eat with a spoon
Hello, does freezing the biscuit and the milk crisp make them too soft when defrosted?
Thank you very much
Hello Pat, I'll let you read the comments of the hundreds of readers who have tested it to reassure you! See you soon :)
Hello,
This ice cream log looks very tempting.
What can I use to replace white chocolate in coconut mousse?
Thank you
Hello, this isn't an ice cream log, and I don't make custom modifications; I'm offering my recipe for free. See you soon :)
Hello Lilie,
I'm making this Yule log, it's been attracting me since this summer... :-)
As you suggested, I bought the frozen coulis from Picard. I was wondering if after defrosting it to make the insert, it can then be refrozen without any problem?
Thank you for your reply and happy holidays.
Hello Sophie, there is no problem since if you read the recipe, it is heated in the pan between the two. See you soon :)
Excellent !!
We just ate it, it was delicious and everyone enjoyed it.
Thank you, it was very well explained, the products are easy to find. Perfect
Thank you Sandrine! See you soon :)
This log is light, not too sweet and full of flavors. It was a big hit last night!
The making took a little time yes, but what a pleasure to carry out all the steps, to discover the different textures. And indeed, your recommendation to prepare the log over several days is relevant.
The thank you box
Thanks Christophe! See you soon :)
Hello
Is it possible to replace the honey with agave syrup? And thanks for the recipes I made the praline log for Christmas I impressed the guests! Happy Holidays!
Hello Laure, so I make it with acacia honey, not agave syrup, so I absolutely cannot guarantee what you will get by changing my ingredients... See you soon :)
Hello, your site is a gem! All the cakes offered are delicious. The latest one, this log, was perfect! The recipe is very precise, super complete. I love it!! Well done for your work
Thank you very much Elodie! See you soon :)
I made this log for Christmas and it was excellent (fruity, fresh, not too sweet, perfect combination of flavors, ...). All my guests loved it. Thank you for these super detailed recipes. It's always a pleasure to make them.
Thanks Nora! See you soon :)
Hello Lilie, congratulations for your site, I use your log recipes a lot in particular and I make people happy, keep it up! Your explanations and steps are very pragmatic, it is suitable for budding pastry chefs. For this recipe my boys are lactose intolerant and I can't use white chocolate I saw that it was essential for the consistency but can it be replaced nevertheless? Happy holidays to you.
Hello Yann, thank you very much! Unfortunately I don't have a lactose-free alternative to offer you. See you soon :)
Hello,
Happy New Year.
I have made several of your recipes and they are always great. A quick question, I am allergic to almonds, can I add the same amount of almonds to coconut, that would make a total of 55g of coconut?
Hello Mélanie, you can indeed test it on your side, but as I haven't done it in the kitchen, I can't assure you of the result... See you soon :)
All in all, I don't have the almond powder. The biscuit is a little thin but with a very good coconut flavor like the Congolese cake. Great recipe
Hello, I made this log for December 24th in the evening and everyone loved it, it went down well after the meal and for the 25th at noon I made the one with vanilla and salted butter caramel insert, also light and fresh. I would like to know if you have a recipe for vanilla logs with red fruit insert please. Thank you
Hello Aline, thank you for your feedback on the logs! All my available log recipes are here: https://liliebakery.fr/category/buches/
Good evening, I would like to make this log for New Year's Eve but I have a question. If I don't make the icing, do I have to put the log in the freezer once assembled?
Thank you very much for your reply, Elena
Hello Elena, yes you have to freeze it for a perfect outfit. See you soon :)
Certainly one of the best recipes for a Yule log I have ever made. I made two copies, one for New Year's Eve with my family and the other for a meal with colleagues. The Yule log was a resounding success, even among those who were apprehensive about the acidity.
The only downside and it is not one is that the insert is not very present compared to the cream but it is a detail. I did not use the Picardy coulis but a 60% mango puree and another 40% passion fruit puree that I mixed.
Tongue glaze is a good idea because it adds a touch of freshness to a usually overly sweet glaze.
Thanks for sharing! I'm keeping this recipe and I won't hesitate for a second to try other recipes from your blog.
Hello,
I would like to remove the coconut cream from the mousse (we are not fans of coconut), do I simply need to remove it or do I need to find a recipe for white chocolate mousse?
Thank you
Hello Elodie, this completely transforms the Yule log, here are my other recipes: https://liliebakery.fr/category/buches/
Hello,
I'd like to make this yule log for Christmas, but I'd like to replace the exotic fruit insert with a red fruit insert (probably raspberries). Do you think that would taste good? Could I use a coulis that I can buy in supermarkets?
Finally, regarding the mirror glaze, I don't feel ready to try it yet (it's my first yule log), I think I'll just make a white velvet spray with coconut whipped cream on top and some fresh raspberries.
Thank you in advance for your feedback and thank you for your superb work.
Hi Anne, I can't say for sure without having tested it first. But you should try it at home! The velvet spray is perfect. See you soon :)
Hello,
I made this log cake, which was a huge success. Simple and easy to make.
Thank you for your recipes.
Sylvie
Good evening Lilie, I made your Mango-passion log... A delight, my whole family loved it.
To do again; Thank you for these beautiful recipes very well explained, I had to make the mango-passion coulis myself because I did not find it in the supermarkets near my home but it was fine, a small downside of my fault just for the mirror glaze (did not find the acacia honey) but it did not bother the taste ... log really approved. Again a very big thank you and my best wishes for 2025
philippe
Thank you very much Philippe! Glad you liked it! See you soon :)
It was a real success. Very good and light at the end of the meal. Thank you for your excellent recipes!
Thank you Aurore. Glad you like this log! See you soon :)
Hello Lilie, I've already made several of your desserts and they're always a success. Thank you so much. Quick question about this coconut, mango, and passion fruit log. How do you make the white chocolate swirls for decoration? And for the icing, is it possible to just use coulis and gelatin, like the raspberry Bavarian icing?
Hello Annick, the spirals are made on acetate paper, which I roll up and put in the fridge. All you have to do is peel it off afterwards. Here it's a topping that must be opaque to cover the entire log, it's not the same goal as for my raspberry Bavarian. I advise you to follow the recipe carefully. See you soon :)
Hello,
If we're using Picard's coulis, I imagine we need to count the weight in "defrosted version"?
In either case, does that mean defrosting the coulis, then refreezing it for assembly, and then defrosting it again before eating? Isn't that risky?
Hello, these are the frozen patties. See you soon :)
The balance of flavors was really very good, although I personally felt it lacked a little "twist": I think I'll add lime zest to the glaze next time, or maybe even passion fruit seeds in the insert.
In terms of texture, I find it's still a bit too gelatinous overall for my taste, especially the insert; I'll try reducing it next time until I find the sweet spot...
Thanks for the recipe!
Hello, I don't recommend using seeds as they're very unpleasant to eat. As for gelatin, less means less firmness. It's up to you. See you soon :)
Thank you so much for these recipes! I've been making your yule logs for several years now, and even though I'm not a great pastry chef, they're always a big success.
I made this yule log last year and it was very good, and I would like to make it again this year but with a raspberry insert for a change.
Should I simply replace the coulis with the raspberry version in the recipe (coulis, butter, eggs, etc.), or should I use the recipes from your other two yule logs with raspberry inserts (coulis and gelatin only)? What's the difference?
Thank you so much!
Hi Diana, thank you! It's a matter of texture. It's lighter with just fruit and gelatin. See you soon :)
Hello, is it possible to replace honey with glucose sugar?
Thank you so much and congratulations on these yule log recipes, this is my 3rd one this year! They are all great!
Hi Florence, thank you! It should be possible, but we'll need to test the dosage. See you soon :)
Hello,
I started baking at the beginning of the year, after getting a KitchenAid mixer for Christmas last year. My goal is to make my own macarons (I love them).
I discovered your site while searching for a strawberry cake recipe. It was a great success, by the way. So I browsed the site and I think it's fantastic. The recipes are varied and well explained – a real pleasure for someone starting out.
For Christmas, I'm going to make two yule logs, including this one. However, someone in my family is allergic to coconut, so I'm going to replace the coconut mousse with a vanilla mousse, which I found in another of your recipes. But I was wondering about the coconut sponge cake. If I leave out the shredded coconut, should I replace it with something else? Or just add more almond flour?
Thank you for your reply and I will continue to test the recipes on this site.
Hi Chloé, thank you so much! You can add a little more almond flour to replace the coconut. You'll need to experiment with the proportions. See you soon :)
First try :) It's in the freezer in a 30cm stainless steel mold
I'm still hesitant to try mirror glazing, but it's true that it's very pretty. I still have time; if so, I'll go to Picard to buy some pebbles because I made the insert with fresh fruit.
It took a lot of time and resulted in a lot of wasted material in the end. And I want to say THANK YOU.
Great! I hope you like it! See you soon :)
Your advice and step-by-step guides are wonderful for beginners. I felt supported on my path to success :) Thank you so much!
Thank you Simone! See you soon :)
Hello,
I'm making your recipe right now. I'm going to freeze it for the 24th.
I wanted to know if I should defrost it in the morning and pour the icing once the log is defrosted, or if I should pour the icing while the log is still frozen in the morning?
Thank you in advance and thank you for this wonderful recipe.
Hi Lea, just to be clear, the icing is always applied to a frozen log. See you soon :)
Hello,
Thank you very much for your recipe, which seems very well explained.
I'm not a fan of white chocolate, what can I replace it with in the coconut mousse?
Goods.
Hello Geraldine, here's the mousse from this vanilla yule log: https://liliebakery.fr/buche-creme-de-marron-vanille/
Hello,
Is it possible to make this recipe in the form of a Bavarian cream (using a ring mold) by adapting the quantity of ingredients to the diameter of my mold?
thank you for your reply
Hi Laurène, yes you can try it! See you soon :)
Hello, thank you for this new yule log! I've been making your recipes for two years now, and they're always perfect!
A quick question for this year:
I'd love to be able to replace the coconut with vanilla! Especially for the mousse. Do you think that's possible?
Thank you and happy holidays!
Ninon ;)
Hello Ninon, you can choose this yule log: https://liliebakery.fr/buche-creme-de-marron-vanille/ or others on my blog.
Hello,
What is special about acacia honey? Can it be replaced with another type of honey?
Thank you for your reply :)
Hi Margaux, acacia honey is the lightest there is (its taste is imperceptible), I don't recommend the others here. See you soon :)
Hello,
What size insert mold was used, please?
Also, if I make my own fruit coulis with frozen fruit, should I add sugar when I cook the fruit before blending? (I can't find ready-made coulis.) Thank you in advance.
Hi Fabien, everything is explained in the recipe: my equipment, click on the insert mold and you'll see its dimensions. And as for the coulis, mine is unsweetened, so just follow the recipe. See you soon :)
Hello, I'm very tempted by your yule log. However, I have passion fruit puree (bought to make fruit jellies). Can I replace it with passion fruit/mango coulis? I think it would work in terms of taste, it's the texture that I'm unsure about.
I also own a Silikomart mold, the Corallo. It's very pretty but a bit tricky to unmold. It holds 1400 ml; is that roughly the size of yours?
And just so you know, this is the second time I've made your cinnamon brioche; it's absolutely divine. I love it.
Hi Sabrina, I'm not sure about the mold; you'll have to use the one I give in my recipe card. As for the mashed potatoes, maybe check the Picard website to see if they're similar to yours. See you soon :)
Hello,
Can the icing be made in advance? Can it be kept in the refrigerator and brought back to room temperature for use on the day?
Hello Claudine, I've never done it that way, so I can't tell you... See you soon :)
Excellent yule log, everyone loved it.
I would do it again without hesitation.
Thank you so much, Hélène! See you soon :)
Hello
I just finished making the yule log.
But I found my coconut mousse a little runny, even though my whipped cream was nice and firm. Perhaps my coconut and white chocolate mixture was still a bit warm, even though it measured 34°C on the thermometer.
Do you think it will survive defrosting?
Anyway, thank you for the recipes. I also made the Nutella crispy praline log, but I'll make a rocky glaze for it.
Happy holidays to you!
Hello, yes it works as soon as you add gelatin. See you soon :)
Hello, is it possible to take my yule log out on the 24th, glaze it, and leave it in the fridge until the evening of the 25th? Thank you for your advice.
Hello Jocelyne, yes it's possible. See you soon :)
Hello, I'm going to make your glaze but with passion fruit on my frozen yule log. You mention a coulis, but I have a ready-made, smooth, liquid passion fruit puree that's sugar-free. Will that work?
Hi Emilie, I can't say for sure without testing it first. I'll let you try it. See you soon :)
Hello, I have another question about the icing. I have a yule log that will be 30 cm long. Will the quantities in your recipe be sufficient? Thank you.
Hi Emilie, make sure you have a little something to prepare just in case. See you soon :)
Hello
I'm going to try this lovely yule log
However, I'm worried because the store has been completely sold out of crêpes Suzette. What can I use as a substitute, please?
Thank you and happy holidays!
Hi Corinne, these are crêpes dentelle, not Suzette. I don't know of a substitute. See you soon :)
I made this recipe for Christmas. It was a huge success. The yule log was beautiful and delicious. Wow, it looked amazing when I cut into it! I added vanilla to the coconut mousse. I didn't have acacia honey, so I used wildflower honey. It was still perfect.
Thank you Hélène, see you soon :)
Hello,
One question: won't the hot mirror glaze on the yule log cause the cream to drip?
Hello, no, it's lukewarm and the log is frozen, that's intentional. See you soon :)
I just made this yule log and I'm super happy with the final result. We'll see tomorrow when we taste it.
Your recipes are well explained and it's a pleasure to make them.
THANK YOU
Thank you so much Christine for your feedback! See you soon :)
Hello,
I embarked on making this Yule log for Christmas, a first for me, and I want to thank you for your very well-explained recipe, it was a success.
I would have liked a stronger mango-passion fruit flavor, but I think that's due to the coulis. I just grabbed the first one I found at the supermarket without paying attention to the fruit percentage.
Thank you for taking the time to share your recipes with us.
Thank you Elodie! See you soon :)
Great recipe, thank you very much.
I made the vanilla pecan last year and it was already amazing.
I use cling film to line the bottom of my stainless steel mold; it makes unmolding very easy. (I freeze it because it's made in advance, and it defrosts slowly in the fridge.)
Incredible result, both visually and in terms of taste.
Thank you so much, Thibaud! See you soon :)