Food and wine pairings

Holiday table by menue. & Slice of Pai

Shredded Coconut Truffles with condensed milk

Shredded Coconut Truffles with condensed milk

For 6-8 people


5 min


Long live the freshness in this pairing boosted by the tartness and fruity finesse of the Crémant de Bordeaux! A fresh and festive pairing!


Upheld by the pleasant tartness of the Sainte Croix du Mont, this pairing, marked by a very smooth texture, provides a nice aromatic link via the hints of coconut.


500g of grated coconut
1 can of sweetened condensed milk
Optional: a shot of rum if you want a more flavourful mixture


Mix the coconut and condensed milk until smooth. To keep the balls from sticking, spread a piece of greaseproof paper onto a baking tray or a fairly wide dish that will nonetheless fit into the fridge.

Take a teaspoonful of the mixture and roll into balls by hand, setting the balls one by one onto the baking tray. Refrigerate at least 2 hrs before serving.

Adélaïde Potherat & Joann Pai

Chef Adélaïde, the bubbly and high-energy creator of menue., puts a dose of cheer in her amazing recipes full of unusual combinations. Photographer Joann, with her generous visual universe, is the one who styles and shines the spotlight on menue.'s dishes.