"Tranquility in Kam Tin: A Gluten-Free Coconut Friand Adventure Inspired by Dorie Greenspan"
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Embracing the serene ambiance of Kam Tin village in Hong Kong Island, I find myself immersed in the breathtaking beauty of volcanic mountains shrouded in mist and adorned with terraced gardens. Despite the whirlwind of events leading up to my tranquil retreat, the 15-hour flight here pales in comparison to the roller coaster of challenges I faced. As I sit on a picturesque balcony, savoring the last coconut friand from a batch of gluten-free delights, I'm reminded of the simple joy in this moment. All thanks to the inspiration of Dorie Greenspan.
Ingredients:
- 4 large egg whites
- 1 1/2 cups Desiccated Coconut
- 2/3 cup Orange Vanilla Sugar
- 1 cup Coconut Flour
- A pinch of salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Begin your culinary journey by preheating the oven to 350°F and preparing a muffin tin or individual souffle dishes. Whip the egg whites into a foamy consistency before gently incorporating the remaining ingredients into a luscious batter. This versatile batter can be refrigerated for several days, allowing for a leisurely baking experience. Pour the batter into the molds and bake until golden brown and springy to the touch.
Experience the harmonious blend of flavors in these gluten-free coconut friands, a delightful creation that embodies the essence of tranquility and culinary exploration in Kam Tin.
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This recipe was originally published on recipes.terra-americana.com.
