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28
July
Nutella Coconut Coulant
Nutella Coconut Coulant
Print recipe
| 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 |
