Coconut paste

- Add photos

For 150 g, you will need: 100 g dessicated coconut 50 g icing sugar 1 egg white

Times:

Step by step recipe:

1. Put 100 g dessicated coconut in the bowl of the food processor (or blender goblet) and blend for about 1 minute until transformed into a finer powder than the original. This is to give a smoother texture to the paste, more agreeable in the mouth than the shreds of coconut.
2. Then add 50 g icing sugar.
3. Blend again, then add 1 egg white a little at a time, just until the paste begins to come together.
4. It's quite possible that the paste will not form a ball easily like marzipan, and you will need to finish the process by hand. Don't worry, this will not affect the end result.
5. Finish by shaping the paste into a flat cake, then carefully wrap in plastic film and keep in the fridge, where it should stay usable for several days, even 1 or 2 weeks.