1,564 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Coconut paste

Name: Coconut paste
Prep time: 15 min
Total time: 15 min
Yield: 150 g
Cuisine: French
Ingredients: 100 g dessicated coconut; 50 g icing sugar; 1 egg white

Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.

312 K 1× 4.0/5 (47 reviews)

15 min.

Easy

0.80 €

150 g

3 Ingredients

Last modified on: October 13^th 2010

For 150 g, you will need:

1 100 g dessicated coconut
2 50 g icing sugar
3 1 egg white
Total weight: 180 grams

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - ⌛ 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.

Stage 2 - ⌛ 2 min.

Then add 50 g icing sugar.

Stage 3 - ⌛ 5 min.

Blend again, then add 1 egg white a little at a time, just until the paste begins to come together.

Stage 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.

Stage 5 - ⌛ 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.

Keeping: Several weeks in the fridge, folded in plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	6 RDI=2 %	70 RDI=6 %	3 RDI=1 %	330 RDI=20 %	1,380 RDI: 20 %
Per 100 g	3 RDI=1 %	40 RDI=4 %	1 RDI=0 %	180 RDI=9 %	770 RDI: 9 %

Possible allergens in this recipe: egg

How much will it cost?

For 150 g : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

November 3^rd 2011274 K 14.7 1 hour 30 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.

February 21^th 2011304 K4.7 55 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).

August 15^th 2010247 K5 2 hours 30 min.

Fillings for macaroons

The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.

May 30^th 2020317 K 24.3 2 hours 1 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017440 K3.5 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

I made a large batch of this to put under royal icing on Christmas cake. I put whole egg in (3) will this go off. My mother made it with just yolks but I found it two dry so added in whites. Hers never went off. Thank you. Don't want to poison anyone. Also put quite a bit of alcohol in.
Cheryl december 8^th 202101:49 1

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.