CookEat Recipe
Coconut and Passion Fruit Dessert Bites
Fresh coconut and passion-fruit pulp fill small ginger-and-vanilla dessert squares. The edible pulp and seeds are scooped from their shells and folded into an egg batter that is fully baked.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity. Halve the passion fruit and scoop out its pulp and seeds; discard the shells.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 60 g butter (softened) with 60 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 1 tsp vanilla. Use vanilla extract.
Step 4
Fold in 180 g fresh grated coconut, 120 g passion fruit.
Step 5
Combine 1 tsp ginger, 180 g all purpose flour, 1 tsp baking powder. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 22-30 minutes, swapping the two trays after 15 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 8 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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