Berry-Coconut Friands
Berry-Coconut Friands

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, berry-coconut friands. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Berry-Coconut Friands is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Berry-Coconut Friands is something that I’ve loved my whole life.

A creamy, dairy-free, coconut panna cotta that's topped with slightly boozy macerated berries. One Bowl Berry Coconut Muffins (Vegan + GF). Tender, moist, hearty, and entirely vegan and gluten-free.

To begin with this recipe, we must first prepare a few components. You can have berry-coconut friands using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Berry-Coconut Friands:
  1. Take 1/2 C unsalted butter (4oz / 113g)
  2. Make ready 1 C almond meal
  3. Take 1 1/2 C sifted icing sugar
  4. Get 3/4 C plain flour
  5. Make ready 1/2 tsp baking powder
  6. Get 1/4 C shredded coconut
  7. Prepare 5 egg whites (lightly whisked)
  8. Get Few drop of yellow food colouring
  9. Get (Colour is optional)
  10. Take 1/2 C Fresh/frozen raspberry
  11. Prepare (Lightly drizzle & mix icing sugar on raspberries before using)

Jumpstart your morning with this Berry Coconut Smoothie bowl recipe. Move over boring breakfast cereal, this super easy to make smoothie bow is loaded with antioxidants. These no-bake berry coconut cheesecake fools are easy to whip up and perfect for those hot summer days! Place the coconut milk, blueberries, strawberries, raspberries, and honey in a blender and blend until the mixture is smooth.

Instructions to make Berry-Coconut Friands:
  1. Preheat oven to 350°F. Line 8 regular muffin wells with baking papers or nonstick spray. Alternatively, Small/mini cake molds can also be used (Omit spraying step if using silicone molds)
  2. Melt butter in microwave, set aside. In a separate bowl, lightly whisk egg whites.
  3. Combine almond meal, icing sugar, flour, baking powder and coconut in a bowl. Add egg whites & stir until combined. Add the slightly cooled butter & stir until thoroughly combined.
  4. Fill muffin wells or mini cake molds to about 2/3 full. Push 2-4 fresh/frozen raspberries into each molds. Note: Drizzle & mix berries with icing sugar before putting them into friands.
  5. Bake for about 20-25mins or until the tops are golden & springy & a toothpick test comes out clean. The centre should still be moist but not wet.
  6. Remove from silicone molds when cooled. If using muffin pan or mini cake mold, remove promptly & allow to cool before serving. Sprinkle icing sugar before serving (optional).

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