Does anyone else remember these gorgeous, soft and chewy coconut pyramids from childhood? Textured with desiccated coconut, they used to fill my back-from-school-hungry belly in a nanosecond. Grab the fabulous, dairy free recipe here…
This recipe was originally published back in 2014, but has been updated for your convenience.
If you’re looking for a UK coconut pyramid recipe, that uses only 4 store cupboard ingredients and is a doddle to throw together, then this post is for you…
This is such a handy recipe to have on hand when the treats tin is bare and the family deserves something special. They are so quick to make, and naturally dairy free and gluten free too.
And as far as sweet treats go, they’re kinda healthy to boot. And if your kids are into baking, this is a really fun recipe to get them involved with too.
The recipe below makes six pyramids. Of course you could make them bigger or smaller, but be sure to alter the oven timings if you do.
Looking for a dairy free Coconut Pyramid recipe that doesn’t use condensed milk?
Then, my friends, you’ve found it! This is the traditional British recipe that creates a frugal, yet utterly delicious coconut pyramid. This is the traditional dairy free version. Happy days!
Do I need to buy a coconut pyramid mould?
Err, no. Not unless you really want to! These pyramids are easily shaped by hand and look rustic and cute for it.
Coconut Pyramids Recipe Tips
- If you run your hands under some cold water before shaping the pyramids, you’ll find the mixture doesn’t stick so much.
- Let the coconut pyramids cool on the baking tray. They’ll firm up as they cool and peel off easily.
- Make a double batch. A single batch won;t last long at all.
And forgive the photo below, this was from when I originally blogged this recipe, back in the dark ages of this blog. However it still goes to show to easy and frugal ingredients this simple recipe needs.
- 40 g icing sugar
- 75 g desiccated coconut
- 2 level teaspoons cornflour
- 1 egg white
Preheat the oven to 170/fan150/325/gas 3.
Mix all four ingredients together in a bowl. Divide into 6 portions and mould each portion with your hands into a pyramid shape.
Place each one onto a greased baking sheet and bake for 12-14 minutes or until the tops are dark golden brown and the sides have also take on some colour.
Let cool on the tray then scrape each one off with a spatula. You'll find they will harden as they cool.
On the off chance that there are any left over, store in an air tight tub.