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.
15 min.
Easy
50 g
3 IngredientsLast modified on: October 13th 2010
For 50 g, you will need:
35 g dessicated coconut
20 g 
1⁄3 
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Put 35 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 20 g icing sugar.
Stage 3 - 5 min.
Blend again, then add 1⁄3 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 30 RDI=2 % | 1 RDI=0 % | 130 RDI=6 % | 520 RDI: 6 % |
| Per 100 g | 3 RDI=1 % | 40 RDI=4 % | 1 RDI=0 % | 190 RDI=10 % | 810 RDI: 10 % |
How much will it cost?
- For 50 g : 0.30 €
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)
Dessicated coconut
Like these other recipes: Coconut "croute à thé", Coconut sweetcrust pastry, Coconut tuiles, Coconut pyramids, ... See them all 4
Icing sugar
Like these other recipes: Rich hazelnut buttercream, Calissons, Stuffed prunes, Almond cream or frangipane, Half-cooked chocolate cake with raspberry coulis, ... See them all 61
Egg white
Like these other recipes: Coconut tuiles, Macaronade mixture, Macarons (the original French macaroons) , Oat financiers for Louise, Vanilla ice cream, ... See them all 52
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