User Manual

Cakes and small baked items, desserts and sweet dishes 163
Coconut bake [Index: ]
MCRC00902060_BO_Kokosauflauf-019_F39MCRC00918007_SE_Kokosauflauf-008MCRC00929230_NF_Kokosauflauf-014DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts
For 6 servings
Medium-sized, round glass dish
BAKE:
½ organic orange
½ organic lemon
400 ml unsweetened coconut milk
40 g butter
1 pinch salt
60 g sugar
60 g semolina
4 eggs
160 g dessicated coconut, lightly toasted
IN ADDITION:
Butter for greasing
Per serving
256 kcal, 21 g carbs, 27 g fat, 8 g protein, 1,7 BU
PREPARATION
1. Wash the organic lemon and organic orange with hot water, dry them and grate the peel. Bring
the coconut milk to the boil with butter, salt and 2 tbsp sugar. Add the semolina and the peel of the
citrus fruits and leave the mixture to cool down a little.
2. Separate the eggs. Mix the egg yolk into the semolina mixture together with the toasted
dessicated coconut and leave to cool down more.
3. Whisk the egg white until stiff. Slowly add the remaining sugar and continue to whisk for 5
minutes. Fold the whipped egg white into the cooled semolina mixture.
4. Fill a greased baking dish with the mixture and bake as indicated.
Oven setting:
Round glass dish on the wire rack
CircoTherm
160 °C
Baking time: 40-50 minutes
When using CircoTherm, you can place the
accessories on any level from 1 to 3.
Compact oven setting:
CircoTherm
160 °C
Baking time: 40-50 minutes