Step by step recipe:
- 3 min.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 min.Then add 50 g icing sugar.
- 5 min.Blend again, then add 1 egg white a little at a time, just until the paste begins to come together.
- 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 min.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.
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.
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More recipes?This recipe use (among others)
- Dessicated coconut: You can check-out other recipes which use it, for example: Coconut tuiles, Coconut rocks, ... [All]
- Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Chocolate madeleines, Pink Reims biscuits, Millefeuille, Toasted almond cake, ... [All]
- Egg white: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Oat financiers for Louise, Stuffed prunes, Crust for tea, Amaretti, ... [All]