Coconut nougat with thermomix

Preparation of coconut nougat with thermomix

1. Place the powdered sugar in the Thermomix bowl, program.
2. 20 seconds / Speed ​​10
3. If you have icing sugar, you just have to skip the first step and continue with the next one.
4. Incorporate in the glass of the thermomix together with the powdered sugar, the almonds to crush them, program.
5. 20 seconds / Speed ​​10
6. Next, add the grated coconut, the rum or water, the egg white and a few drops of vanilla, program.
7. 20 seconds / Speed ​​8
8. With the help of the spatula, take down the remains of the mixture that have remained on the walls of the glass, so as not to waste anything, remove the beaker from the lid. Then schedule.
9. 2 minutes / Temperature 37° / Speed ​​2
10. Let it rest a bit to lower the temperature and be able to spread it in the mold.
11. While the mixture cools, sprinkle the mold with grated coconut or melted fondant chocolate, all over the base of the mold. The decoration is to your liking.
12. If you use a common mold, place non-stick paper on the base.
13. Add the nougat mixture, crush, squeeze and/or press well while smoothing the surface.
14. Let stand in a cool place to harden the nougat. When the coconut nougat is cold or at room temperature, you can unmold it and leave it uncovered in a place where there is not much humidity.