• 50 grams (1.76 ounces) cream 33% (#1)
  • 10 grams (0.35 ounces) glucose syrup
  • 65 grams (2.29 ounces) coconut paste or cream
  • 3 grams (0.11 ounces) gelatin (200 bloom)
  • 18 grams (0.63 ounces) water for soaking
  • 110 grams (3.88 ounces) white chocolate
  • 70 grams (2.47 ounces) cream 33% (#2)


  • Medium-sized Bowl

    This bowl will be used for soaking the gelatin and whipping the ganache. A medium-sized bowl gives you enough room to blend without any mess.

  • Blender/ Hand Mixer

    A crucial tool to achieve that smooth emulsion. Make sure your blender or hand mixer is clean and has sharp blades for the best results.

  • Refrigerator

    You’ll need this to chill your ganache for the perfect texture. Ensure there’s enough space to store your bowl without tipping it over.

  • Thermometer

    Checking the temperature is essential. Use a kitchen thermometer to ensure your mix cools to the right temperature.


Step 1

1. Soak the gelatin in the cold water.Ensure the water is truly cold to allow the gelatin to bloom properly.

Step 2

2. In a saucepan, warm up the cream (#1) and glucose syrup until just simmering. Remove from heat and add the bloomed gelatin, stirring until completely dissolved.

Step 3

3. Pour the warm mixture over the white chocolate and let it sit for one minute.This resting time allows the chocolate to begin melting.

Step 4

4. Using a blender, blend the mixture until smooth and emulsified.

Step 5

5. Add the coconut paste or cream and blend again until well incorporated.Ensure everything is smoothly blended to achieve a creamy ganache.

Step 6

6. Allow the mixture to cool to 45°C (110°F-115°F).Using a thermometer will ensure you reach the perfect temperature.

Step 7

7. Stir in the cold cream (#2) until fully combined.

Step 8

8. Place the ganache in the fridge for 6-8 hours.This resting time allows the ganache to thicken properly.

Step 9

9. Before use, whip the ganache at medium speed until slightly aerated.Be careful not to overwhip as this can cause the ganache to become grainy.


Serving this divine ganache can turn any ordinary day into a special one. 🥳 Here's how you can elevate your dessert game!

Over Cakes and Cupcakes: Use the whipped ganache as a frosting for your cakes and cupcakes. Its rich, creamy texture pairs perfectly with any cake flavor. 🍰 Tip: For a luxurious twist, sprinkle some edible gold flakes on top!

Fruit Dipping: Serve alongside a platter of fresh fruits like strawberries, bananas, and apples. The smooth ganache is an excellent dip that instantly transforms your fruit platter into a gourmet dessert. 🍓🍌🍏

Truffles: After chilling the ganache, roll it into small balls and coat them with cocoa powder, crushed nuts, or shredded coconut. These truffles make an elegant and delicious treat. 🍫

Ice Cream Topping: Drizzle the ganache over a scoop of vanilla or chocolate ice cream. The warm, melted ganache and cold ice cream create a delightful contrast in every bite. 🍨


Looking for gluten-free and vegan options? We've got you covered! 🌱

Gluten-Free Variation: Good news! This ganache recipe is naturally gluten-free as long as you ensure all your ingredients are certified gluten-free, including the white chocolate.

Vegan Variation: To make this recipe vegan, follow these easy swaps:

  • Cream: Use full-fat coconut milk instead of cream. This gives a rich texture without compromising on flavor.
  • Gelatin: Use agar-agar powder as a plant-based substitute for gelatin. Note that you may need to adjust the quantity slightly.
  • White Chocolate: Make sure to use vegan white chocolate. 🍫


  • How can I avoid overwhipping the ganache?

    Whip the ganache at medium speed and keep an eye on its texture. Stop whipping as soon as it holds soft peaks to avoid curdling.

  • Can I use milk instead of cream?

    Using milk will not give the same rich texture as cream. Stick to the cream for the best results.

  • How can I tell if the ganache is set?

    The ganache should be firm enough to hold its shape but still soft to the touch when refrigerated for 6-8 hours.

  • Can I reheat the ganache if it becomes too thick?

    Yes, gently reheat in a double boiler or microwave in short bursts, stirring frequently, until it reaches a spreadable consistency.

  • What's the best way to store leftover ganache?

    Store leftover ganache in an airtight container in the fridge for up to a week. You can also freeze it for up to three months.

  • Can I add flavors to the ganache?

    Absolutely! Try adding vanilla extract, coffee, or even a splash of liqueur for an extra flavor dimension.

Nutrition facts

Coconut ganache for macarons
Recipe Yield:1 batch of ganache
Calories:Per 100 grams
Calories (Min - Max):400 - 450
Total Fat:30g
Saturated Fat:20g
Total Carbohydrate:29g
Total Sugars:25g