Kellie and Boz sent this recipe from waaaaay up north…
Crush (or chop up in a food processor) about 2 cups each of:
– Whisk together 4 egg whites, and mix through crushed nuts.
– Add in 2 cups of shredded coconut, and bake at 350 for about 10 – 12
minutes, or until crispy. Don’t make the layer too thick, you might
need 2 baking sheets.
– Top a little serving (it goes a long way!) with coconut milk and
berries for a delicous breakfast.
Bonus round: Coconut Custard
Using the 4 left over egg yolks, add:
2 cups of coconut milk
4 tablespoons of honey or agave (or more, to taste)
1 teaspoon vanilla
Over a double boiler (or a thick bottomed pot and LOW heat), whisk the
eggs, coconut milk, honey/agave & vanilla until it thickens, and
Kellie said the bonus round part was gone to fast before a photo was taken!