Besitos de Coco (Vegan Puerto Rican Coconut Kisses)
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 cups dried shredded coconut ((240g))
- ยพ cup gluten free flour ((102g))
- ยพ cup aquafaba ((177ml))
- 1 tsp of vanilla ((4g))
- 1 cup coconut condensed milk ((250ml))
Method
- Preheat the oven to 160C/325F.
- Line 1-2 baking trays with parchment paper and set aside.
- Place the shredded coconut and gluten free flour in a large bowl.
- Whisk to combine the dry ingredients.
- Stir in the vanilla, aquafaba and the coconut condensed milk using either a wooden spoon/hand mixer and stand mixer fitted with the paddle attachment.The mixture shouldn't be dry, it should be slightly wet and pipeable.
- Spoon the mixture into a piping bag (try adding a small amount and squeezing the mixture through the bag to test the texture first).
- When you are ready, pipe into swirls onto the baking tray(s) being careful not to overcrowd to tray.
- Bake for 10-15 minutes or until slightly golden on the outside.
- Allow to cool before serving.