She has a cafe in London that I haven't been to yet but I really want to go. It looks amazing and hopefully next time I go to London I can go and buy food there.
This recipe needs egg whites so if you need something to make using the egg yolks you can try these Mini Custard Tarts or you can make Egg Yolk Cookies from her book however I haven't put the recipe on the blog yet so you'll have to wait for that or just buy the book.
4 egg whites
250g caster sugar
1/4 tsp salt
1 tbsp honey
200g unsweetened desiccated coconut
1/2 tsp vanilla extract
Preheat your oven to 180°C. Line a baking tray with baking parchment.
Combine all the ingredients in a large pan. Place it on medium-low heat and slowly heat it making sure you are stirring constantly. The mixture will begin to loosen up. Reduce the heat and continue to stir. It will begin to look like rice pudding. The mixture should thicken and begin to dry out. Make sure that it doesn't catch on the bottom.