Coconut.
Vanilla.
Slice.
A few of our favourite things. I hope you enjoy it.
Coconut and Vanilla Slice
the coconut base
- 1 cup macadamias
- 1 cup desiccated coconut
- 2 tablespoons honey
- pinch of salt
- the vanilla filling
- 4 egg yolks
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 1 teaspoon concentrated natural vanilla extract
- the extras
- desiccated coconut
- Preheat your oven to 175°C or 350°F
- Line a loaf tin with baking paper. My measures 19.5cm x 9.5cm.
- Place the base ingredients into your food processor in the order listed above. Blend at high speed until the mixture is completely broken down and sticking together.
- Press the mixture firmly into the base of prepared tin. While it is cooking you can start on your filling.
- Bake for 12 minutes. Remove from the oven and leave in the tin to cool. It will be very soft but will firm up perfectly once cooled.
- To make the vanilla filling whisk the eggs and honey together until well combined. Pour the mixture into a small saucepan, add the remaining ingredients and continue to gently whisk the mixture over medium heat for 1 minute. Reduce the heat to low and continue to gently whisk for another 4 minutes or util the mixture is smooth and thick (the mixture should, at all times be smooth and becoming thick. If at any point it looks a tad lumpy remove it from the heat and continue to whisk). Pour the mixture into a small heat proof bowl and allow to cool.
- I am terribly inpatient so I popped the base into the fridge for ten minutes. I then covered the base with the somewhat cooled filling and a very generous sprinkle of desiccated coconut. I then placed the slice in the fridge for several hours to set. Anything from 4 hours to overnight would be perfect. The longer you leave it the firmer the vanilla filling will be.
- Enjoy.
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Recipe
Coconut and Vanilla Slice
Published
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Based on 13 Review(s)