Coconut rings are lovely little tasty bites of cake that are formed of creamy desiccated coconut which create a raised moat around a jam-filled centre. They’re a really easy bake to make and require very few ingredients too. In its dried, desiccated form coconut can be used to lend creaminess and body to curries and tagines as well as sweet and exotic fruity flavours to sweet dishes.
Coconut is a great ingredient to incorporate into a low FODMAP diet because it’s a source of fibre and iron, as well as B vitamins and many minerals, such as magnesium, phosphorous, copper and manganese. A low FODMAP portion of dried coconut is 18g which, within the context of this recipe, enables you to have a very generous portion of 2 coconut rings (should you wish to, of course.)
These coconut rings are a brilliant celebration of the wonders of coconut, but I must admit that I stuggled to find rice paper nearby. However, on a trip to a nearby town with my Mum I saw a sweet shop which sold those sheets of rice paper which were printed with false banknotes and I realised that they’d do the job nicely! (You can’t see the paper banknotes in the photographs thankfully!) I used a double layer of rice paper on the base of each coconut ring before I baked them and I’m glad I did because the jam is quite absorbent and I think that if I’d only used a single layer they might have stuck to the baking tray.
On a side note, make sure you select a low FODMAP jam to use inside your coconut rings. A low FODMAP jam is a jam which is made with a suitably low FODMAP fruit, such as raspberries or strawberries, and is made with sucrose or glucose syrup. High FODMAP jams have got added fructose, high fructose corn syrup, glucose-fructose syrup, honey, agave syrup, sorbitol, mannitol, xylitol, maltitol, erythritol and isomalt.
These coconut rings are a lovely quick bake to make if you’re looking for a sweet, but light alternative to the standard cake or biscuit. Their coconut outer ring is soft and creamy and is infused with the incredible flavour of toasted coconut while the jammy centre provides a fresh fruity blast of sweetness. They’re just a tasty little bake really.
50g desiccated coconut
30g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
3 egg whites (around 100g)
60g white sugar
8 tsps of jam (It’s important to make sure that it’s a low FODMAP jam, in which it’s been made with sucrose or glucose syrup. Avoid any which have got added fructose, high fructose corn syrup, glucose-fructose syrup, honey, agave syrup, sorbitol, mannitol, xylitol, maltitol, erythritol and isomalt.)
16 squares of rice paper (cut to around 8cm x 8cm)
Preheat your oven to 180C/170C Fan/350F/Gas Mark 5 and place 2 pieces of rice paper on top of each other to form 8 piles of rice paper on a greaseproofed baking tray.
Whisk the egg whites until stiff and then whisk in the sugar, coconut and gluten-free flour.
Put the mixture into a piping bag and pipe out 8 rings of coconut mix.
Put a teaspoon of jam inside each coconut ring and bake for 12-15 mins or until they are golden brown.
Leave to cool (the jam will be really hot) and once cool, serve.
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