I combined two ingredients we love, almonds and coconut, to make our new favorite sweet bao filling! Like a paste but with texture, this filling matches wonderfully with the richness of the baked milk bread bao dough.
In my house my oldest is very protective of her "share", especially for this bao. Nobody better eat her portion or else! It really is that yummy.
Almond and Coconut Filling
Suggested filling in baked baos and mochi
Ingredients (makes about 1 1/2cups)
1 cup whole, raw almonds
1/2 cup sweetened coconut flakes
2-3 Tablespoons sugar (depending on how sweet you want it)
4 Tablespoons coconut oil
Directions
Toast the almonds in a toaster oven or in oven at 325°F for about 5-7 minutes until almonds are just brown. Do not burn. Let it cool about 15 minutes then add to the bowl of a food processor or blender and pulse to a rough chop. Add the coconut flakes and sugar and process until fine. Be careful not to over process or you'll turn the almonds into almond butter!
Transfer to a bowl and add coconut oil. Use a silicone spatula to mix together to form a paste. If the coconut oil is too solid soften in the microwave for a couple seconds. Don't worry if there are some loose bits as long as most of it kind of sticks together. It is ready to use. If you are not using right away, place in a zip top bag or an air tight container and store in the refrigerator up to 3 days.
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