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
