A recipe for coconut fondant, reminiscent of a financier, but softer (yes, it’s possible!). An ideal recipe for a light, melt-in-your-mouth summer dessert that takes less than 10 minutes to prepare!
Prep Time: 10 minutes
Baking Time: 30 minutes at 350°F (180°C)
Difficulty: easy
For: a 7.8 inches (20 cm) tin
Ingredients
- 4.4 oz sugar (125 g)
- 1 tbsp. vanilla sugar
- 3 eggs
- 3/4 cup + 2 tbsp. coconut cream (2 dl)
- 4.4 oz grated coconut (125 g)
- 1 oz flour (30 g – or cornstarch for a gluten-free version)
Instructions
Preheat oven to 350°F (180°C).
Beat eggs with sugar, vanilla sugar and coconut cream. Add coconut and flour. Mix well.
Pour the mixture into a buttered and floured mold.
Bake for about 30 minutes at 350°F (180°C), keeping an eye on the cooking time.
Allow to cool before unmolding.
Sprinkle with powdered sugar and grated coconut.
