Toasted Coconut Basket | Kāpiti Ice Cream

METHOD

Ready in 50 minutes

Heat the oven to 150°C.
Line a Texan muffin tray with Texan baking cups or baking paper and spray well with oil.
Put the egg whites, sugar, vanilla essence and salt in a bowl and whisk with an electric whisk for 3 minutes until very thick.
Fold in the coconut and flour.
Put two heaped tablespoons of the mixture into each baking cup and using a teaspoon and your fingers, gently press the mixture over the base and up the sides. It doesn’t need to be firmly pressed, just evenly covering.
Bake for 30 minutes. Cool on a wire rack for 5 minutes then carefully peel off the baking cup paper. Store in an airtight container.
Serve filled with Kapiti raspberry & white chocolate ice cream and top with fresh raspberries and toasted coconut flakes.

INGREDIENTS

6 Servings

Serve filled with Kapiti Raspberry & White Chocolate ice cream and top with fresh raspberries and toasted coconut flakes.