Coconut cakes
30 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Mix the coconut, the sugar and the glucose. Stir until the glucose has blended all the ingredients well together.
- Add the eggs and mix.
- Make balls with the mixture of approximately 15 g.
- Put the ingredients (sugar and egg glaze) in the bain-marie. It is important to control the temperature as if the temperature is very high the mixture will curdle.
- Bain Marie the balls and leave on a sheet with baking paper.
- Bake on double tray at 230 ºC for approximately 10 minutes or until golden in colour.
- Once the pieces are tempered, with the help of a brush, shine with the sugar and egg glaze.
Nutritional information (1 portion)
Energy
83.7
kcal
Carbohydrates
6.22
g
Proteins
1.16
g
Lipids
5.72
g
Fiber
0.0
g
Saturates
0.26
g
Monounsaturated fatty acids
0.32
g
Polyunsaturated fatty acids
0.14
g
Cholesterol
35.61
mg
Calcium
4.67
mg
Iron
0.19
mg
Zinc
0.12
mg
Vitamin A
17.29
ug
Vitamin C
0.0
g
Folic acid
4.37
ug
Salt (Sodium)
11.43
mg
Sugars
6.2
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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