Coconut Rice-Paper Cakes

Ingredients:
= 1 pack/25 gr rice paper
= 3 large egg whites
= 75 gr caster sugar
= 1 tsp vanilla extract
= 200 gr desicated coconut
= 150 gr low-fat natural yogurt

( you also need 12x7.5cm diameter fluted mini brioche tins, 2.5 cm deep or 12- hole bun tin)

Way to make it:
1. Cut out 24x9 cm discs from the sheets of rice paper, discarding the offcuts. Lightly brush one disc of the rice paper with water, put another one on top, brush that, too, with water, then place both in the brioche or bun tin. Repeat with the rest of the paper discs, then position the tins on a baking sheet.
2. Put the egg whites in a bowl and beat with an electric whisk until stiff-about 2 minutes.
3. Gradually whisk the sugar in and then, using a metal spoon, fold in the vanilla, coconut and yogurt.
4. Divide this mixture between the lines tins (each should hold about 1 heaped tbsp and bake on the middle shelf of the oven for 25 minutes, until the cakes have firmed up slightly and are golden.
5. Remove the cake from the oven, let them cool in their tins, then transfer to a lidded container and store in a cool place. Serve with the Jamaican Pineapple.