The lightness of coconut and creaminess of nougat go absolutely beautifully together. This toasted coconut nougat has that amazing homemade touch, which makes it even more special.
Recipes by Lianne Scher
Styling by Leila Saffarian and Taryne Jakobi
Photographs by Dylan Swart
Toasted coconut nougat
- 450g sugar
- 250ml (1 cup) liquid glucose
- 80ml (1/3 cup) honey
- 2 rice paper sheets (available from good baking stores)
- 2 extra-large egg whites
- pinch cream of tartar
- 2,5ml (½ tsp) coconut essence
- 130g desiccated coconut, toasted in a dry, non-stick pan until light
- golden brown
- cornflour, to serve
- lightly toasted coconut shavings, to serve (optional)
Place the sugar, glucose and honey in a saucepan over medium heat and stir until the sugar has dissolved. Do not allow it to boil. Brush around the side of the pan with extra water using a pastry brush so that sugar crystals do not cling to the side of the pan. When the sugar has completely dissolved, place a sugar thermometer in the syrup and bring to a rapid boil until the temperature reaches 140°C. Remove from heat.
Line the base of an 28cm x 18cm rectangular cake tin with 1 of the rice paper sheets.
Whisk together the egg whites and cream of tartar using an electric mixer until soft peaks form. Add the sugar syrup in a slow, steady stream, while continuing to beat, until it is incorporated. Continue beating until the mixture is slightly cooked and thickened, about 5 minutes. Towards the end of this process, add the coconut essence. Fold in the desiccated coconut using a large spoon.
Pour the mixture onto the rice paper and press gently with a spoon to flatten. Cover with the second sheet of rice paper and allow to set in a cool place (but not in the fridge), about 1 hour, before cutting into desired shapes using a very sharp knife. Dip each piece of nougat in cornflour to give it a light coating before wrapping in parchment paper or cellophane. Alternatively, serve as is topped with lightly toasted coconut shavings, if desired.