Coconut Fondants

Ingredients

• 200 ml Coconut milk (unsweetened, at room temperature)
• 125 g Shredded coconut (unsweetened)
• 150 g Sugar (white)
• 100 g Butter (unsalted)
• 40 g Cornstarch (sift before use)
• 1 c. à soupe Vanilla extract (vanilla flavor)
• 3 unités Eggs (at room temperature)

Instructions

1. Prepare ingredients and equipment

   Measure the coconut milk, shredded coconut, sugar, butter, cornstarch, vanilla and crack the eggs. Gather all necessary utensils.

   Time: PT2M

2. Melt the butter

   Place the butter in a small microwave‑safe container and melt on medium power for about 1 minute, until completely liquid.

   Time: PT1M

3. Beat eggs with sugar and vanilla

   In a bowl, crack the eggs, add the sugar and vanilla extract, then whisk vigorously until the mixture lightens and becomes frothy.

   Time: PT2M

4. Incorporate melted butter

   Pour the warm melted butter into the egg‑sugar mixture while continuing to whisk to obtain a homogeneous texture.

   Time: PT1M

5. Add the cornstarch

   Sift the cornstarch over the mixture and fold it in gradually with the whisk, avoiding lumps.

   Time: PT1M

6. Pour the coconut milk

   Add the coconut milk and mix until you have a smooth, fluid batter.

   Time: PT1M

7. Fold in shredded coconut

   Add the shredded coconut and gently fold with the spatula to avoid over‑working the batter.

   Time: PT1M

8. Butter and flour the pan

   Generously butter a 22 cm pan then lightly dust with flour (or cornstarch) tapping to remove excess.

   Time: PT2M

9. Pour batter into pan

   Transfer the batter into the pan, smooth the surface with the spatula and scrape the bowl edges to retain everything.

   Time: PT1M

10. Bake

    Place the cake in a preheated oven at 180°C and bake for about 40 minutes. Check doneness by inserting a knife tip: it should come out slightly moist.

    Time: PT40M

    Temperature: 180°C

11. Cool and unmold

    Remove the pan from the oven, let the cake warm for 10 minutes, then unmold onto a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

3 g

Carbohydrates

31 g

Fat

28 g

Fiber

1.5 g