Coconut paste

Step by step recipe:

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

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.

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