Coconut Smoothie

Coconut Smoothie
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dessert | Easy
Preparation time : 20 min
Cooking time : 20 min
Number of persons : 4
  • 4 egg yolks + 1 whole egg
  • 60 g butter
  • 100 g desiccated coconut
  • 65 ml Suzi Wan® Coconut Cream
  • 100 g caster sugar
You can serve the sponges with a mango and lime salad and replace the desiccated coconut with Matcha green tea powder.
  1. Preheat the oven to 200°C
  2. Melt the butter.
  3. Put the sugar and egg yolks in a mixing bowl. Beat until pale.
  4. Stir in the desiccated coconut, add the whole egg. Mix well then pour in the coconut cream followed by the melted butter. The mixture should be homogenous.
  5. Butter small moulds (preferably silicone muffin moulds), fill to ¾ full and bake for 20 minutes.
  6. Remove the moulds while still warm and serve.
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