Shredded Coconut Snow Eggs with Guava

Prepare the sauce: in a large pan, combine the guava pulp, shredded coconut, and water over low heat, without letting it boil

In a stand mixer, beat the egg whites until frothy

Add the shredded coconut and beat until stiff peaks form (about 2 minutes)

Using a spatula, place small mounds of egg mixture onto the sauce, forming snow eggs

Cook, flipping the eggs gently with an offset spatula, until the egg is set (about 1 minute)

Transfer the snow eggs to a baking sheet lined with parchment paper

Remove the pan from the heat

Distribute the warm sauce between six plates, placing two snow eggs on each plate

Refrigerate for 40 minutes, garnish with toasted coconut flakes and serve immediately

130 calories per serving