Rosewater coconut crackers

Prep. Time: 10 min - Cooking Time: 20 min - Yield: 2 servings

Ingredients

  • 1 cup strawberries, sliced

  • 1/2 pomegranate seeds

  • 1 cup honey greek yogurt

  • 1/4 cup honey

  • 1 tbsp fresh lemon juice

  • 2 tsp rosewater

  • 1 cup sweetened shredded coconut

  • 1 tbsp brown or black sugar

  • 1 tsp vanilla extract

  • 1 egg white

  • 1 tbsp coconut oil

Instructions

  1. Line a baking sheet with wax paper and set aside.

  2. In medium saucepan over medium heat combine strawberries, honey, lemon juice and rosewater for 10 minutes.

  3. In a medium bowl mix the sweetened shredded coconut, sugar, vanilla extract, egg white and coconut oil.

  4. Spoon this mixture over the wax paper to make 4*8cm rounds, flattening them firmly.

  5. Bake for 20 minutes or until golden.

  6. Place 2 crackers onto serving plates and top with honey greek yogurt, strawberries mixture and pomegranate seeds. Top with rest of coconut crackers.

Natalia Rojas