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You don’t have to love coconut to go for this recipe. You can serve it topped with chocolate syrup or in an actual coconut for a stunning dessert presentation.
1 cup dessicated coconut (or coarsely shredded dried coconut)
10 eggs (8 separated, 2 whole)
1 and 1/2 tablespoons vanilla sugar
1/2 cup oil
1 and 1/4 cups sugar
Spread the coconut on a baking sheet and bake at 350°F for 10 minutes, or until lightly browned. Let cool.
In an electric mixer fitted with a whisk, whip 8 yolks with vanilla sugar and oil until light. Add the 2 whole eggs and whip until stiff.
In a second bowl, beat 8 egg whites until foamy. Gradually add the sugar and beat until whites are stiff and peaks form.
Combine the two beaten mixtures by folding them together using a spatula. Add most of the toasted coconut into the mixture and fold lightly.
Freeze in a 9 x 13-inch pan, well-covered. At serving time, scoop into individual serving dishes and sprinkle with reserved coconut.
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How long? Hi! I have whipping the egg yolks for almost 10 minutes and nothing is happening…how long should this take?! Thank you!
The egg yolks will just get creamy when you whip them. The whites will stiffen into something high and be folded in.