Toasted Coconut Dutch Baby
Serves 2 | with Tropical Fruit Salad
An easy brunch is just what you need on an indulgent summer Sunday! This fluffy dutch baby pancake is full of warm tropical flavours that will transport you to the beach.
Ingredients: 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • All-purpose flour (wheat) • Kiwis • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Grade A egg • Grapes • Limes • Icing sugar (sugar, corn starch) • Honey • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Icing Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Egg
(Contains: Egg)
2 tbsp
Shredded Coconut
(Contains: Sulphites May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
1 unit(s)
Diced Pineapple Cup
85 g
Red Grapes
1 unit(s)
Honey
1 unit(s)
Lime
237 mL
Milk
(Contains: Milk)
113 mL
Cream
(Contains: Milk)
2 unit(s)
Kiwi
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 425ºF. Wash and dry all produce.
- Place a large oven-proof pan in the oven for 10 min, while you prepare the rest of the ingredients.
- In a large bowl, 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 for 1-2 min, until smooth. (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 until melted. Pour batter into the pan.
- Return the pan to the middle of the oven and bake for 18-22 min, until the dutch baby is golden and puffed up.
- 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.
- In a medium bowl, whisk together 2 tsp lime juice, 1/2 tsp lime zest and 1 tsp honey. 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.
- When hot, add coconut to the dry pan. Toast for 1-2 min, stirring often, until golden. Transfer to a plate.
- To a medium bowl, add cream. Using an electric mixer or hand whisk, beat cream for 1-2 min, until soft peaks form.
- Add remaining icing sugar and remaining lime zest, then continue to beat until whipped cream consistency is reached.
- Cut dutch baby into wedges.
- Divide dutch baby between plates. Top with whipped cream and a sprinkle of toasted coconut, then drizzle with remaining honey.
- Serve tropical fruit salad on the side.
