Preparation Start to finish 15 min. 15 min. Keeping:
Several weeks in the fridge, folded in plastic film.
Step by step recipe
This recipe in GIF
Stage 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.
Stage 2 -
Stage 3 -
Blend again, then add 1
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
, and you will need to finish the process by hand. Don't worry, this will not affect the end result.
Stage 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.
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. Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
This recipe uses (among others)
Dessicated coconut: You can check-out other recipes which use it, like for example: Coconut tuiles, Coconut rocks, ... All Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, X-Files cookies, Succès praliné (praline meringue), Sweet pastry, Toasted almond cake, ... All Egg white: You can get more informations, or check-out other recipes which use it, for example: Almond dacquoise, Chocolate mousse, How to add beaten eggs whites to a mixture, Amaretti, Amiens macaroons, ... All News list of cooking-ez.com
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