Coconut Lemon Pastries
Baking and Desserts • European
Description
Coconut Lemon Pastries
Ingredients
- Maple syrup 2 tablespoons
- Coconut Milk 1 tablespoon
- Desiccated coconut 5 oz
- Almond 0 oz
- Sugar Substitute 2 tablespoons
- Chocolate eggs 4 pieces
- Lemon 1 piece
- Ocean salt a pinch
- Coconut flakes 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 345°F.
Step 2
On the stove over low heat, melt the coconut oil, 1 tablespoon of maple syrup, and 1 tablespoon of sugar substitute, add the shredded coconut, and 50 grams of almond flour (the rest will be used for the curd), mix thoroughly.
Step 3
Remove from heat and add the egg whites from two eggs (keep the yolks for the curd) and salt, stirring constantly. Achieve a homogeneous consistency. It should be a sticky mass; if it's dry, add another egg white.
Step 4
Pour into a mold, level it out, and place in the oven for 10–12 minutes.
Step 5
Curd. Mix the eggs and remaining yolks with a mixer at high speed until the mixture is homogeneous and has risen.
Step 6
Stir in the juice of one lemon and the remaining ingredients, continue whisking for another couple of minutes.
Step 7
Pour the mixture over the base. Lightly sprinkle with coconut flour. Return to the oven for another 16–19 minutes.
Step 8
Keep an eye on it — the edges should brown slightly, check for doneness in the center; it should not be liquid.
Step 9
Remove from the oven, let cool, and cut into strips of 3 cm.
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