Butter (for greasing)
1/2 cup of water (120 ml)
1 1/4 cups of sugar (225 g)
1 medium coconut, shredded (300 g), or 100 g of desiccated coconut, soaked in 225 ml of coconut milk
4 egg whites beaten to a froth
Butter (for greasing)
1/2 cup of water (120 ml)
1 1/4 cups of sugar (225 g)
1 medium coconut, shredded (300 g), or 100 g of desiccated coconut, soaked in 225 ml of coconut milk
4 egg whites beaten to a froth
Grease a 21 cm diameter mold with butter and line it with greased parchment paper. Reserve
Preheat the oven to 200°C (hot)
In a small saucepan, heat the water and sugar over medium heat, stirring until dissolved
Leave the mixture on the heat without stirring until it reaches the caramel point (the syrup will have a golden-brown color)
Remove from the heat and mix in the coconut and egg whites, stirring gently
Place in the reserved mold and bake at 200°C (hot) until firm but with a slightly soft center (about 30 minutes)
Deshelf while still warm and remove the parchment paper
Serve at room temperature
182 calories per slice
