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Hello everyone, I hope you are all well!

These little coconut pies are filled with a luscious lemon cream and topped with fresh berries, super easy to make and so delicious!

 

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Here is the recipe, enjoy!

 

Macaron pastry cases (yield: 4-6 mini pies)

  • 1 3/4 up (180 g) desiccated coconut
  • 2 egg whites
  • 1/2 cup (115 g) regular sugar

Bring out all the ingredients.

Put the coconut, sugar and egg whites into a bowl. Using a rubber spatula, mix until combined.

Grease the mini pie pans with non-stick baking spray and press the coconut mixture into the base and up the sides.

There will be enough mixture to make 6 mini pies, but I like the crust to be quite thick so will only make 4 this time.

Bake in a 300 ˚F (150 ˚C) oven for about 30 minutes, or until golden.

 

The lemon cream filling: 

  • 2 1/4 cup (500 ml) heavy cream, whipped
  • 1 quantity lemon curd, chilled

Fold the lemon curd into the whipped cream, you can find the recipe for lemon curd here.

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Fill the coconut pastry cases with the lemon cream and decorate with some fresh berries.

Wishing you all a wonderful day!

Hugs from me to you.

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