Ingredients (for about 20 pastries)

100 g coconut (and other 20 g for garnish)
50 g flour
1 egg
dried milled habanero pepper according to your taste and... resistance to hot!
2 tablespoons of rum

Preparation

The pastries with coconut, rum and habanero pepper are a delicious and tempting dessert in wich the aromas of coconut and rum are enhanced by the spicy touch of habanero pepper.

To prepare them, first combine in a bowl 100 g of grated coconut, the flour, one egg slightly beaten and two tablespoons of rum.

Complete with a sprinkling of dried milled habanero pepper according to your taste and... resistance to hot!

Mix well until blended, then take small amounts of dough and form balls the size of a small walnut. Roll each ball in the remaining grated coconut and arrange them on a baking tray lined with baking paper.

Bake at 180 °C for about 15 minutes; let the pastries with coconut, rum and habanero pepper cool before serving.