This French Friday I am sitting in a serene home in the Kam Tin village of Hong Kong Island. What I have seen of the Island is beyond belief. Volcanic mountains, haloed in clouds and covered in terraced gardens....
The 15 hour flight to get here was pure joy when compared to the roller coaster that led up to it. I think it was one of those, if it does not kill you it will make you stronger weeks. So here I am, sitting on a beautiful balcony, watching the rain, listening to the distant call of a cruise ship and eating the last coconut friand from the gluten free batch that was probably the simplest thing I did in many days. What a way to start a new adventure. Thank you Dorie Greenspan!
- 4 large egg whites, at room temperature
- 11/2 cups Desiccated Coconut
- 2/3 cup Orange Vanilla Sugar
- 1 cup Coconut Flour
- A pinch of salt
- 1/2 cup or 1 stick unsalted butter, melted and slightly cooled
Preheat the oven to 350°F. Greese a 6 piece muffin tin or individual souffle dishes. In a large bowl whisk the egg whites until foamy, stir in the remaining ingredients one at a time and gently beat into a thick shiny batter. At this point the batter can be saved for several days in the refrigerator before baking. Spoon the batter into the prepared molds until just below the top. Place the 2 filled molds together on a baking sheet. Bake for about 20-24 minutes. They are done when slightly browned and spring back when touched. A toothpick inserted in the cakes should come out clean.
More for coconut lovers;
Photo Credit: Julie Cecchini