Desiccated Coconut Nests

• Delicious vegan treats can’t get any easier than these simple-to-make two-ingredient (in their basic version) Coconut Nests!
• Just mix desiccated coconut with condensed coconut milk and bake in the oven for 15 minutes! That’s all!
• We’ve added freeze-dried fruits to our recipe to enrich the flavour and add some colour.
• Vegan, gluten-free and ready in under half an hour!

Organic Desiccated Coconut 1kg (Sussex Wholefoods)

320g Desiccated Coconut

Sweetened Condensed Coconut Milk 320g (Nature's Charm)

320g Condensed Coconut Milk

Freeze-Dried Sliced Strawberries 100g (Sussex Wholefoods)

2tbsp Freeze-Dried Sliced Strawberries

Freeze-Dried Mango 100g (Sussex Wholefoods)

2tbsp Freeze-Dried Mango

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of salt (optional)

Method

1. Preheat your oven to 180°C.
2. Mix coconut milk and desiccated coconut in a bowl (add salt if you like a slightly salty & sweet taste).
3. Crush strawberries and mango in 2 separate small bowls.
4. Divide your coconut mixture into 3 even parts. Mix one part with strawberries, one with mango and leave one as is.
5. Layer your baking tray with baking paper.
6. Water your hands and form nest-shaped cookies.
7. Bake for 15 minutes. Leave to cool. Decorate and enjoy!