Coconut Savarin

  • Active Time 20m
  • Total Time 1h

Serves 8-10


  • For the savarin:
  • 1 envelope active dry yeast
  • 1/4 cup warm water
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup flaked coconut
  • 1/4 cup butter, melted
  • 2 eggs, lightly beaten
  • For the syrup:
  • 1 cup sugar
  • 1 cup water
  • 3 cups sliced fresh peaches, plums, nectarines, or apricots
  • 1/4 cup apricot preserves
  • 1/2 cup brandy


Preheat the oven to 400 degrees F. Butter a

9-inch savarin or ring mold.

TO MAKE THE SAVARIN: Dissolve the yeast in the warm water. Stir in a pinch of the sugar, then set aside in a warm place to proof.

Combine the flour, coconut and sugar in a bowl. Make a well in the center and add the yeast mixture, butter and eggs. Mix until combined. Cover with a damp cloth and let stand in a warm place until dough has doubled in size, 20-30 minutes.

Press the dough into the prepared savarin mold. Bake for 5 minutes, then reduce the heat to 350 degrees F and bake for 15 minutes, or until the savarin feels firm. Turn out onto a rack and place over a tray. Pierce all over with a skewer.

TO MAKE THE SYRUP: Place the sugar and water in a saucepan. Boil for 5 minutes, then reduce heat to a simmer. Using a slotted spoon, blanch the fruit in the syrup for about 1 minute. Lift out the fruit to drain and set aside. Strain the syrup through a sieve. Add the apricot preserves and brandy and reheat. Pour the hot syrup over the savarin. Arrange the poached fruit in the center of the savarin and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1080

nutrition information per serving

282 calories; 7g total fat; 55mg cholesterol; 18mg sodium; 48g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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