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IMG_0208

Coconut Meringue Dessert Crust

This is a versatile crust that goes well with any dessert that would be complemented by a coconut flavour.  It bakes up quite light and flaky, but sturdy enough to support even a heavy cheesecake.

 

Coconut Meringue Dessert Crust
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Ingredients
  1. 1 teaspoon coconut oil
  2. 3 cups unsweetened shredded coconut
  3. 1/4 cup Erythritol (or other granular sweetener)
  4. 2 egg whites, room temperature
  5. 1/4 cup melted butter, unsalted
Instructions
  1. Preheat the oven to 180C/350F degrees.
  2. Generously grease a pie pan with coconut oil
  3. In a bowl or stand mixer, beat egg whites until stiff peaks form
  4. Gently mix in shredded coconut, butter and sweetener
  5. Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole pan is covered.
  6. Bake for 15-20 minutes until slightly golden and firm... watch it, it can burn quickly!
  7. Remove from the oven and allow to cool.
FundamentalKeto http://fundamentalketo.com/
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