Toasted Coconut Dutch Baby
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Icing Sugar
2 unit(s)
Egg
(Contains Egg)
2 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
95 g
Pineapple
85 g
Red Grapes
2 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
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.