Coconut Praline
Ingredients
g
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IngredientsWeightUnit costCost
Desiccated coconut
g€/kg
Caster sugar
g€/kg
Water
g€/kg
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Explore invoice managementPreparation steps
- 1
Toast the coconut at 150°C until golden (8-10 min).
- 2
Cook sugar + water to a blond caramel.
- 3
Add the toasted coconut, coat.
- 4
Pour onto a silpat, cool completely.
- 5
Break and grind in the food processor.
- 6
Grind at length: the coconut releases its oil.
- 7
Final texture: a fluid, fragrant paste.
- 8
Store cool in an airtight jar.
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See recipe recognitionNutritional values
Per 100g
Calories
511.4 kcalProtein
3.4 gCarbs
37.5 gSugars
37.5 gFat
36.9 gSaturated fat
32.4 gFiber
8.0 gSalt
0.0 gOther recipes in the same category
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