Can I make a coconut version of frangipane?
I'm interested in making a recipe that is filled with a traditional almond frangipane, but I'm looking to mix it up a little. I found a few recipes to add chocolate to it, or to use other nuts, but I was wondering if I could sub in unsweetened coconut instead?
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It ended up fantastic! Like an almond joy. It was for a pithivier like in the link, which is a simple, impressive looking dessert. (Well, we did from-scratch puff pastry to make it harder.)
Toasting sounds like a good step to add.