Black woman with coconut and raspberry

I made coconut milk and with the remaining walnut kernel I made this absolutely delicious blackberry.
I used cane sugar in black, in fact it is a sugar from molasses made of naturally crystallized sugar cane, without being processed. This sugar has a brown color, is slightly moist and has an intense but very pleasant taste. It is also much richer in minerals than refined sugar.

  • -150 g coconut
  • -2 egg whites
  • -2 tablespoons sugar
  • -Salt powder
  • -200 g raspberries
  • -200 g 50% cocoa chocolate
  • -100 ml milk
  • -5 eggs
  • -1 tablespoon sugar (I used Molasses sugar)
  • -1 baking powder
  • -150 g flour

Servings: 12

Preparation time: less than 30 minutes

RECIPE PREPARATION Blackberry with coconut and raspberry:

In a bowl, melt the broken chocolate pieces together with the milk and a spoonful of Demerara sugar and a pinch of salt. Salt makes the chocolate taste more intense.

Let it cool.

Using a fork, beat 2 egg whites with a little salt and 2 tablespoons of sugar and add the coconut. Homogenize and set aside until the blackberry composition is ready.

When the chocolate is warm, add one egg at a time, mixing after each until incorporated. Add baking powder and flour and mix.

In a 20x30cm tray we put baking paper and pour the blackberry composition in the tray. With a spoon we put the coconut from place to place, pressing lightly.

Sprinkle raspberries on top and bake for 20-30 minutes.

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