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Snack

Coconut Pyramids

Coconut Pyramids: a sourced make-ahead recipe with measured ingredients and cooking instructions. Prepare at home; follow storage and reheating safety notes.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: ChrisHodgesUK, CC BY-SA 3.0; https://commons.wikimedia.org/wiki/File:Coconut_pyramid_sharp.png; https://creativecommons.org/licenses/by-sa/3.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Coconut Pyramids

Photo: ChrisHodgesUK · CC BY-SA 3.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 6
Difficulty: Medium

Ingredients

  • •100 g desiccated coconut
  • •50 g castor sugar
  • •1 egg
  • •About 6 glacé cherries (optional)
  • •a few drops pink food colouring (optional)

Instructions

  1. 1Preheat oven to 180°C
  2. 2Mix the caster sugar and desiccated coconut in a bowl.
  3. 3Beat the egg in another bowl.
  4. 4Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed.
  5. 5Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases ).
  6. 6Lightly press a glacé cherry (if using) into the top of each pyramid.
  7. 7Bake for 15–20 minutes until a pale golden-brown.

Camp tips

  • • After baking, the pyramids can be decorated with a little melted dark chocolate.
  • • Coconut pyramids will keep for a few days in an airtight container.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
  • • Prepare this oven recipe at home before departure. Cool and transport perishable portions safely; do not assume a campfire provides the source oven temperature.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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