Coconut Walnut Delight Recipe

About this recipe

A light and nutty dessert perfect for a pescatarian dinner. This baked treat combines the crunch of walnuts and crackers with the sweetness of coconut for a satisfying finish.

Ingredients

• 1 ltr Eggsential Liquid Egg Whites
• 30 ml The Select Aisle Natural Vanilla Extract
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 400 Ml Kara Coconut Cream
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2
• 100 g Chukde Coconut Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, beat 4 egg whites until they form stiff peaks.
3. 3. Gradually add 1 1/2 cups of sugar to the egg whites, continuing to beat until the mixture is glossy and stiff.
4. 4. Stir in 1 teaspoon of vanilla extract.
5. 5. Place 52 crackers in a blender and pulse until they form fine crumbs. Separately, blend 1 1/2 cups of walnuts until finely chopped.
6. 6. In a separate bowl, combine the cracker crumbs and chopped walnuts, then gently fold this mixture into the egg white mixture using a spoon.
7. 7. Grease and flour an oblong baking pan to prevent sticking.
8. 8. Spread the mixture evenly into the prepared pan and bake for 20 to 25 minutes, or until the top is lightly golden and set.
9. 9. Remove from the oven and allow the dessert to cool completely in the pan.
10. 10. Once cooled, spread an even layer of coconut cream over the surface.
11. 11. Sprinkle 1/2 cup of shredded coconut evenly over the top. Refrigerate for at least 1 hour before serving.