3 packets desiccated coconut

250 grams melted vegan spread

10 eggs

6 tbsp corn flour

3 kg cooking apples

3 packets unflavored gelatine powder

300g brown sugar

2 tsp cinnamon

3-4 pots whippable plant cream

3 tbsp icing sugar

2 tsp vanilla bean paste

‍

‍

1. Peel and core the apples and cut them into chunks.
2. Place a pan with 150ml of water on a small flame.
3. Add the apples, sugar, and cinnamon to the pan.
4. While the apples are cooking, prepare the coconut bases. Prepare two same-sized baking trays. I used (38cm/28cm trays).
5. Melt the margarine in a bowl, then add the desiccated coconut.
6. Split the egg whites and yolks into two separate containers.
7. Beat the egg whites into stiff foam.
8. Beat the egg yolks with 100 grams of sugar until smooth.
9. Add the yolks first to the coconut, and stir.
10. Add the egg whites and gently stir until combined.
11. Divide the coconut mix into two baking trays layered with baking paper.
12. Bake for 20 minutes at 200°C.
13. Once the apples are cooked, switch off the flame and prepare the gelatine as described on the packet.
14. Add the gelatine to the apples and stir well until the gelatine dissolves.
15. Let the apples cool until they start to thicken.
16. Cool down the coconut bases.
17. Pour the apples onto the first coconut base, then place the second coconut base on top of the apples.
18. Let it settle in the fridge for a couple of hours or overnight.
19. Finish with whipped plant cream. (Whip the plant cream with the icing sugar and vanilla bean paste until softly whipped).

‍