1,500 easy and fully explained recipes, with +66K photos and 78 videos

Coconut paste

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.

296 K 1× 4.0/5 (47 reviews)

15 min.

Easy

0.80 €

150 g

3 Ingredients

Last modified on: October 13^th 2010

For this recipe: I want to make it (447×) I made it (402×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 150 g, you will need:

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

Change these quantities to make:

50 g 75 g 150 g 300 g 450 g

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

Muffin dough

This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
February 6^th 2013567 K5 25 min.

Ch'ti mussel tarts

A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.
October 7^th 202048 K 1 hour 20 min.

Tomato sauce (with fresh tomatoes)

When we make a classic tomato sauce, we generally use tinned crushed tomatoes, and that's already very good. But it's possible to do much better, using fresh tomatoes (when in season, of course), which are gently preserved in the oven with thyme and garlic. See how in this recipe.
July 14^th 202415 K 1 hour 35 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21^th 2011331 K 14 40 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020532 K 44.2 14 hours 30 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.
Posted by Cheryl december 8^th 2021 at 01:49 n° 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.