Coconut desserts are quite challenging to decorate and serve on a plating plate. The sexy and exotic character of coconut must be maintained to get maximum food plating results.
Then, there's a problem that I experienced. My stock of fresh coconuts that day ran out. So I have to find another way to serve coconut desserts, not with a fresh coconut shell that still has coconut flesh inside.
So, this is what happened. I did my best for plating coconut desserts this time. I combine chocolate, roasted grated coconut, and pomegranate.
Hope you guys enjoy it.
ADDING COLOR TO THE GRATED COCONUT
The first process for plating this time is to add food coloring to the grated coconut that has been roasted before.
In addition to the delicious fragrant of roasted coconut, I also have to add an interesting visual side, namely the addition of color. So I added the green color using the pandan leaves paste, which also smelled nice.
FORMING GRATED COCONUT
I formed grated coconut on half of the plating plate. Meanwhile, the space of half of the plate will be used to form the sauce as a detail on the plating.
FORMING SAUCE
I use Nutella as a sauce for detail on the plating. Since the texture is too thick, I have a hard time shaping it into a good one.
The result wasn't that great, and my next task was to visually correct the sauce so it didn't look ugly.
ADDING COCONUT BALLS
At first, I added coconut balls in a tiered way. After taking a few shots, I don't think it's the best coconut balls position.
So after several times with the results of the coconut balls, I decided to change the layout of the coconut balls. I lift them carefully so that the initial shape of the plating on the plate doesn't get messy.
Finally, I spread the coconut balls. I think it's better than the first layout. What do you think?
ADDING POMEGRANATE FRUIT
Why do I use pomegranate? Shaped together in groups and brightly colored, can add to the exotic dessert of coconut.
For the layout near the sauce, I chose the pomegranate that comes together in groups.
Meanwhile, on the other hand, I use pomegranates in the form of granules. Adding pomegranate seeds is a bit difficult due to the already limited plating space. Do it carefully so as not to damage other components.
THE RESULTS
Coconut desserts with chocolate sauce and pomegranate in plating! I quite enjoyed my plating practice this time, even though I hated the shape of the chocolate sauce.
Next time, I have to change the texture of the Nutella to a more liquid if I want to use that for the sauce component of the plating.
Luckily, I have a good supply of pomegranates which makes my chocolate sauce component look just fine this time.
That was my activity of plating coconut desserts to make it more interesting in a food photoshoot. Hopefully, you enjoy my blog this time.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
All pictures were taken with iPhone 11.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share food content that makes others happy and can get inspiration for foods that are easy to make and contain elements of health.
Make sure you follow her blog as well for some interesting discussions about life other than food.
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Contact Person: authoranggreklestari@gmail.com
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