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

• 500G Two Chicks Free Range Liquid Egg White
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 200G Carr'S Crackers Selection
• - Shana Shredded Coconut
• 100G Ginni'S Raw Pecans 100g
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Silver Spoon Granulated Sugar

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 pecans until finely chopped.
6. 6. In a separate bowl, combine the cracker crumbs and chopped pecans, 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 double 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.