- 2 medium egg whites
- 45g (1½oz) caster sugar
- 60g (2oz) desiccated coconut
- 60g (2oz) ground rice
- 15cm (6in) square tin, lined with Bakewell paper
Crushed, roasted nuts can be sprinkled for added crunch.
- Set the oven to 190°C/Gas Mark 5. Whisk the egg whites in a large bowl to a stiff froth. Fold in the sugar, then fold in the coconut and ground rice. Mix together lightly. (Add a little milk if the mixture seems very stiff.)
- Spread the mixture in the tin. Bake for 10-15 mins. Take out of the oven and cut into fingers while still warm.
Nutritional information per portion
- Calories 65(kcal)
- Fat 3.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.