1. Sift flour, beetroot powder, and baking powder.
2. Add sugar (1) and salt. Mix well.
3. Add coconut milk, rice bran oil, and egg yolks. Mix and set aside.
4. Beat egg whites and cream of tartar until foamy. Gradually add sugar (2) and beat until stiff peaks form.
5. Gently fold yolk mixture into the beaten egg whites.
6. Pour into two 11 x 15 x 1 inch pans.
7. Bake at 400°F (200°C) for 15–20 minutes or until done.

Mango Custard

1. Mix custard flour, sugar, and coconut milk. Stir well.
2. Add mango juice. Mix thoroughly and cook over medium heat until thickened.

Coconut Whipped Cream

Whip the cream and coconut milk together until stiff peaks form.

Note: This recipe yields 6 boxes of dessert, each sized 4 x 4 x 2 inches.