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Sweet potato caramel on coconut bottom

Sweet potato caramel on coconut bottom


1 dl coconut chips Original Flavor

1 tablespoon coconut oil

1 sweet potatoes

3 tablespoons coconut oil

3 dl cream


How to do it:

Crush the coconut chips into a crumbly consistency. Melt the coconut oil and blend well with the coconut chips. Fill the bottom into a mold with the batter, squeeze well and keep in the fridge in the meantime.

Put the oven at 200 degrees Celsius.

Wash the potato well, dry and peel off thick strips. Put the strips in an oven-proof form and roast for about 30 minutes, stir a few times to get a smooth roasting and not burned.

Heat up the cream slightly and por it over the potato stripes and stir so that the stipes is covered by the cream. Continue the roasting in the oven for about 30 minutes, stir and make sure that the caramelized cream on the edges comes with as well. 

When the cream gets a caramel-colored shade and becomes thicker, let it cool and mix it well with a mixer. 

Melt the coconut oil and blend with the potato and pour over the coconut bottom. Then let it solidify in the fridge and then it is ready to serve!

In cooperation with: Dinkock



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