Honolulu Coconut Clouds Recipe

Honolulu Coconut Clouds Recipe

The Beer Fox says,” Sweet and simply divine, this after-dinner treat satiates the palate with a touch of tropical elegance. Coconut is the fruit of the coconut tree, a member of the palm nut family. The sap is traditionally used in western Africa to make fermented beers and palm tree wines. If the fruit is gathered before it is ripe, the center will contain a "milk" or "cream." If it is allowed to ripen, the nut becomes hollow in the middle, and adheres to the shell. Coconut is widely used in baking and confectionary. It has become a popular ingredient in vegetarian cooking. Because the coconut is a versatile fruit, it has also been developed for use in commercial and industrial sectors."

Recommended Brew:  Morimoto Soba Signature Ale - Rogue Ales Brewery/Brewers on the Bay
Newport, Oregon USA


Style: Fruit / Vegetable Beer – Lightly hazy, amber body with voluminous white head – Aromas of citrus, wheat and yeast echo in flavors of light biscuit with lemon and orange whisperings.

2-2/3 C. shredded coconut
2/3 C. sugar
½ C flour
½ teaspoon salt
1 C. chopped almonds
4 egg whites
3 tablespoons Morimoto Soba Signature Ale
1 teaspoon almond extract


Preheat oven to 325 degrees.

Combine dry ingredients. Add egg whites, Morimoto Soba Signature Ale and almond extract, stirring briskly to combine. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 325 degree oven for 20-25 minutes until lightly browned. Do not overbrown. Serve on the side of French Vanilla ice cream. Garnish with Hot fudge and mint leaves.

* Health Benefit: Rich in protein, calcium, vitamin B-complex vitamins, vitamin E, phosphorus, magnesium, zinc, copper

Cheers!

 




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Content copyright © 2018 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.