Whilst you probably had us Swedes pegged for masters of meatballs, herring, and surstromming, we’re actually a nation of distinguished bakers and have considerable deft with a dessert too! Want proof? These delicious little Coconut Mountains are a totally classic dessert straight out of the Swedish motherland! They’re particularly appropriate this time of year, as I’ve always thought they looked more than passingly like little Easter bunnies – perfect for next week’s festivities. I’ve changed up the recipe by replacing the dairy product with coconut oil instead, as I’ve received a surprising number of emails requesting dairy-free desserts. However, the taste profile is the same and coconut hosts some awesome health benefits too, which I wrote about in some detail in my recent post, GOING COCO-NUTS! In the meantime, fire up the oven and click MORE for the full recipe below!
- Pre-heat the oven to 175 degrees.
- Start by whisking the egg, then add the remaining ingredients until the mixture is thick enough to fashion little mountains, or pyramids. If you find that the mixture is too thin then add incremental coconut flakes until cement nirvana is achieved. However, you don’t want the mixture to be too dry as the mountains will then fall apart once there out of the the oven. A balance of ‘cohesive moistness’ is required.
- Using an amount of roughly two tablespoons, pop the mixture on a baking paper on a tray and form the mix into little mountains. Consider the proportions of the great pyramids of Giza, and invoke their geometric magic. Unlike with Tutankhamun’s crypt, don’t leave a little burial chamber at the base of your pyramid, or it won’t work in the oven, sadly.
- Place the tray in the middle of the oven for about 15 minutes or until golden.
- Finally if you fancy it, dip some of the coconut mountains in dark melted chocolate and place a raspberry hat on top! Allow to cool, and devour responsibly.