1.) Pre-heat the oven to 180 deg C (350 deg F) – spray 12 silicone cupcake cups (or your cupcake pan) with cooking oil
CUPS:
2.) Combine the Coconut, Caster Sugar and Egg Whites – press onto the bottom and up the sides of the cups – have a cup of water close and dip your fingers every now and then to help shape the Coconut mixture
3.) Bake 10 – 15 minutes or until the edges are light golden – cool in cups/pan completely before removing
FILLING:
4.) Beat together the Almonds, Milk, Vanilla, Lemon Juice and Honey until smooth
5.) Dissolve the Gelatin in the Boiling Water
6.) Whilst beating add the dissolved Gelatin in a thin stream to the Almond/Milk mixture – pour mixture into the baked Coconut cups and place on a lined baking sheet – bake 25 – 30 minutes or until the filling is set
7.) Remove from the oven – let cool completely
Nutrition Facts
Coconut and Almond Cream Pies
Amount per Serving
Calories
423.3
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.