Toasted Coconut Dutch Baby
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Toasted Coconut Dutch Baby

Toasted Coconut Dutch Baby

Serves 2 | with Tropical Fruit Salad

Don't let the start of cold weather season get you down! An easy Sunday brunch is just what you need. This fluffy dutch baby pancake is full of warm tropical flavours that will transport you to the beach.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

¼ cup

Icing Sugar

2 unit(s)


(Contains Egg)

2 tbsp

Shredded Coconut

(Contains Sulphites)

95 g


85 g

Red Grapes

1 unit(s)


1 unit(s)


237 mL


(Contains Milk)

113 mL


(Contains Milk)

2 unit(s)


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories1000 kcal
Fat44 g
Saturated Fat27 g
Carbohydrate128 g
Sugar48 g
Dietary Fiber7 g
Protein25 g
Cholesterol310 mg
Sodium450 mg
Trans Fat1 g
Potassium750 mg
Calcium1700 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Oven-Proof Pan
Large Bowl
Measuring Spoons
Measuring Cups
Medium Bowl
Medium Non-Stick Pan


  • Place a large oven-proof pan in the oven for 10 min, while you prepare the rest of the ingredients.
  • Whisk together 2/3 cup flour, 3 tbsp icing sugar and 1/4 tsp salt in a large bowl.
  • Add eggs and 2/3 cup milk, then whisk until smooth, 1-2 min. (TIP: To measure flour properly, use a spoon to scoop flour into your measuring cup, then level off the top with the back of a knife so the flour is level with the top of the measuring cup.)
  • Carefully remove the pan from the oven. Add 2 tbsp butter, then swirl the pan until melted.
  • Pour batter into the pan. Return the pan to the middle of the oven and bake until the dutch baby is golden and puffed up, 18-22 min.
  • Meanwhile, the dutch baby bakes, zest, then juice lime.
  • Halve grapes.
  • Cut pineapple into 1/2-inch pieces.
  • Peel, then cut kiwi into 1/2-inch pieces.
  • Whisk together 2 tsp lime juice, 1/2 tsp lime zest and 1 tsp honey in a medium bowl. Add grapes, pineapple and kiwi, then stir to combine.
  • Place fruit salad in the fridge until ready to serve.
  • Heat a medium non-stick pan over medium-high heat.
  • When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
  • Add cream to a medium bowl bowl. Using an electric mixer or hand whisk, beat cream until soft peaks form, 1-2 min.
  • Add remaining icing sugar and remaining lime zest, then continue to beat until consistency is reached.
  • Cut dutch baby into wedges.
  • Divide dutch baby between plates. Top with whipped cream, sprinkle toasted coconut over top, then drizzle with remaining honey.
  • Serve tropical fruit salad on the side.