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
150 g
3 IngredientsLast modified on: October 13th 2010
For 150 g, you will need:
3.5 oz dessicated coconut
1.8 oz 
1 
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Put 3.5 oz 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 1.8 oz 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.
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 % |
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)
Dessicated coconut
Like these other recipes: Coconut pyramids, Coconut tuiles, Coconut "croute à thé", Coconut sweetcrust pastry, ... See them all 4
Icing sugar
Like these other recipes: Jam doughnuts, Saint Honoré cake, Walnut short bread, Coconut "croute à thé", Marzipan (almond paste), ... See them all 62
Egg white
Like these other recipes: Pavlova, Strawberry sorbet, Chocolate mousse, Like MaronSui's, Almond tuiles, ... See them all 52
Other recipes you may also like
Toffee apple upside-down cake
With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath. December 4th 201662 K5 1 hour 50 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019929 K 34.3 7 hours
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015485 K4.3 30 min.
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc. December 23th 2014122 K5 1 hour 8 min.
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version. March 2nd 2014102 K4 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe