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.
Last modified on: October 13th 2010
Keywords for this recipe:For 150 g, you will need:
- 1
100 g dessicated coconut - 2
50 g icing sugar - 3
1 egg white - Total weight: 180 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 15 min. | 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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 329 Kcal or 1,377 Kj | 6 gr | 69 gr | 3 gr |
| 16 % | 2 % | 6 % | 1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 183 Kcal or 766 Kj | 3 gr | 38 gr | 2 gr |
| 9 % | 1 % | 4 % | <1 % |
How much will it cost?
- For 150 g : 0.78 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Dessicated coconut: You can check-out other recipes which use it, like for example: Coconut pyramids, Coconut "croute à thé", Coconut sweetcrust pastry, Coconut tuiles, ... All |
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Armagnac marzipan, Linzer torte, Walnut short bread, Coconut "croute à thé", ... All |
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Verrine of avocado mousse and crab, Cigarettes Russes (Piroulines), Nougat, Finger biscuits, ... All |
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Your 1 comments or questions 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 8th 2021 at 01:49 (n° 1)
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