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For 150 g, you will need:


  • 100 g dessicated coconut
  • 50 g icing sugar
  • 1 egg white

Nutritional information:

Whole recipe
Calories
329
16%
Proteins
6g
2%
Carbohydrates
69g
6%
Fats
3g
1%
 Per 100 g 
Calories
183
9%
Proteins
3g
1%
Carbohydrates
38g
4%
Fats
2g
<1%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 15 min.
Preservation : Several weeks in the fridge, folded in plastic film.



How much will it cost?

 For 150 g : 0.78 €

 Change currency:

 Note : These prices are only approximate. Read more...



Step by step recipe:

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.

 Coconut paste : Photo of step #1
Then add 50 g icing sugar. Coconut paste : Photo of step #2
Blend again, then add 1 egg white a little at a time, just until the paste begins to come together. Coconut paste : Photo of step #3
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. Coconut paste : Photo of step #4
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. Coconut paste : Photo of step #5

Remarks:

You'll notice that we sweeten this less (icing sugar = 50% powdered coconut) than marzipan, because coconut is naturally sweeter.

For some strange reason, coconut paste tends to harden if kept in the fridge, so to use it soft, remember to take it out at least an hour before using.

Source:

Home made.

Last modified on: October 13th 2010

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Nota: Rollover photos with your mouse to see recipe title.


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