Pages

Monday, June 12, 2023

Coconut-Coffee Cream Dessert Recipe by Ruth Paget

Coconut and Coffee Cream Dessert Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 tablespoon water 

-2 teaspoons instant coffee 

-2 cups heavy cream 

-2 tablespoons sugar 

-1¾ cups coconut macaroon crumbs 

Steps: 

1-Mix water with coffee until dissolved. 

2-Stir 1 cup cream, sugar, 1 cup macaroon crumbs, and coffee together in a bowl. 

3-Beat remaining cup of cream until it holds a shape. Then, mix the cream gently into the coffee and macaroon mixture. 

4-Pour this mixture into 8 cupcake holders and sprinkle the remaining macaroon crumbs over the coffee-macaroon mixture. 

5-Place in the freezer and freeze for 3 hours or until firm. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


Click for Ruth Paget's Books