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Preparation Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 slices
Ingredients
1/2 teaspoon baking powder
3 eggs
3 tablespoons coconut cream
rosemary, if desired
sea salt, if desired
black pepper, if desired
Instructions
1. Heat the oven up to 325°F then fit the rack into the middle of the oven then use a parchment paper to line a baking sheet and keep aside.
2. Add the coconut cream into a small mixing bowl, then pour in the egg yolk with the egg whites in a separate bowl.
3. Use a mixer to beat the cream and yolk together until creamy and nice ensuring no clumps are left.
4. Add the baking powder into the egg whites bowl and beat at medium speed for a few minutes until thick with stiff peaks forming.
5. Combine the coconut mixture and egg whites mix together until incorporated and fluffy, folding with a spatula careful enough not to allow too much of deflation.
6. Scoop the batter up and drop into the baking sheet then place into the oven and bake for 20-25 minutes.
7. Serve and enjoy or freeze for about a week.
