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Nutella Coconut Coulant
Today I had a few willing victims to test a recipe I hadn’t made before. I had to make it to make a dint in the Nutella mountain I appear to have, thanks to Tescos mistakenly sending me twice what I ordered. At least they didn’t charge me twice.
Going by the yummy noises everyone made, they seemed to go down quite well.
Nutella Coconut Coulant
Serves | 4 |
From book | Nutella: The 30 Best Recipes |
Ingredients
- 140g Shredded Coconut (or dessicated)
- 100g Creamed Coconut
- 80g Icing Sugar
- 40g Unsalted Butter (softened)
- 1 Free-range Egg Yolk
- pinch Salt
- 4 teaspoons Nutella
- Flour for dusting
Directions
1. | Pre-heat the oven to Gas Mark 4 / 180°C / 350°F |
2. | In a bowl, beat together the shredded coconut, icing sugar, softened butter, egg yolk, and creamed coconut |
3. | In another bowl, beat together the three egg whites with a pinch of salt until they form stiff peaks |
4. | Gently fold the egg whites into the coconut mixture |
5. | Grease and flour 4 ramekins |
6. | Divide the mixture between the ramekins and place 1 tsp of Nutella in the middle of each and and ensure it is covered by coconut mixture |
7. | Bake for 15 minutes. Remove the coulants from the oven and leave to cool for 5 minutes then carefully unmould |
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