Only a little bit decadent…
This recipe appealed to me because it is a lighter alternative to the rich butter and biscuit crumb cheesecake bases we so often use. While a little bit fiddly to get the coconut mixture evenly spread into the tins, they present well and even if they are a little untidy, you can get away with it by calling them ‘rustic’ or ‘ free form’ or ‘artisan’. The filling is deliciously smooth complementing the texture of the base.
3/12 cups (265 g) shredded coconut
2/3 cup (150g) caster sugar
2 egg whites
50 g unsalted butter, melted
Preheat oven to 150 degrees C. Place coconut, sugar, egg whites and butter in a bowl and mix until combined. Using the back of a spoon, press the mixture into 6 x ¾ cup capacity (180ml) lightly greased muffin tins lined with non-stick baking paper. Bake for 15 – 20 minutes or…
View original post 98 more words