Vietnamese · Dessert
Vietnamese Coconut Milk Candy Bites
A keto-engineered take on Vietnamese coconut milk candy, swapping the classic sugar-syrup candy base for a toasted-coconut baked bite built on coconut cream, coconut flour and almond flour, sweetened with allulose instead of sugar.
$1
12 minsPrep
15 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
204Calories
4.1gProtein
18gFat
14.8gCarbs
2.3gSugar
4gFiber
236mgSodium
65mgChol
11.4gSat Fat
220mgPotassium
34mgCalcium
1.1mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Saigon Lager Beer
local
Vietnamese Iced Coffee with Condensed Milk
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a small baking sheet with parchment.
2
In a bowl, combine the toasted shredded coconut, coconut flour and almond flour.
3
Melt the butter and whisk it together with the coconut cream, allulose, beaten egg yolk, vanilla extract and salt until the allulose begins to dissolve.
4
Pour the wet mixture over the dry ingredients and fold together until a thick, sticky dough forms.
5
Divide the dough into 2 even mounds and press each into a compact round bite about 2cm thick on the lined sheet, leaving space between them.
6
Bake for 14-16 minutes until the edges turn deep golden brown and the tops are lightly firm to the touch.
7
Cool on the sheet for 5 minutes, then transfer to a wire rack to firm up fully before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g finely shredded, toasted coconut flesh
- 0.7 oz20g coconut cream
- 0.4 oz10g coconut flour
- 0.5 oz14g almond flour
- 0.4 oz10g melted butter
- 0.5 oz14g allulose
- 5/85/8 egg yolks, beaten (10g)
- 0 oz1g salt
- 0.1 oz2g vanilla extract
