Coconut paste
A recipe from
cooking-ez.com282K 14.1 October 13th 2010
For 150 g, you will need:
Times:
Step by step recipe
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. | ![Coconut paste : etape 25 Coconut paste : etape 25](/images/recettes/base/pates/66-1.webp) |
2 | Then add 50 g icing sugar. | ![Coconut paste : etape 25 Coconut paste : etape 25](/images/recettes/base/pates/66-2.webp) |
3 | Blend again, then add 1 egg white a little at a time, just until the paste begins to come together. | ![Coconut paste : etape 25 Coconut paste : etape 25](/images/recettes/base/pates/66-3.webp) |
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. | ![Coconut paste : etape 25 Coconut paste : etape 25](/images/recettes/base/pates/66-4.webp) |
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. | ![Coconut paste : etape 25 Coconut paste : etape 25](/images/recettes/base/pates/66-5.webp) |
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.
July 22th 2024.
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