Toasted Coconut Dutch Baby

Name: Toasted Coconut Dutch Baby Serves 2 | with Tropical Fruit Salad
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1.5 cup All-Purpose Flour; ¼ cup Icing Sugar; 2 unit(s) Egg; 2 tbsp Shredded Coconut; 95 g Pineapple; 85 g Red Grapes; 2 unit(s) Honey; 1 unit(s) Lime; 237 mL Milk; 113 mL Cream; 2 unit(s) Kiwi; 2 tbsp Unsalted Butter*; ¼ tsp Salt*

Serves 2 | with Tropical Fruit Salad

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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.

Allergens:

Wheat

•Egg

•Sulphites

•Milk

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.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

1.5 cup

All-Purpose Flour

(Contains Wheat)

¼ cup

Icing Sugar

2 unit(s)

Egg

(Contains Egg)

2 tbsp

Shredded Coconut

(Contains Sulphites)

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

2 tbsp

Unsalted Butter*

¼ tsp

Salt*

Nutrition Values

Calories1020 kcal

Fat44 g

Saturated Fat27 g

Carbohydrate135 g

Sugar55 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.

Utensils

•Large Oven-Proof Pan

•Large Bowl

•Measuring Spoons

•Measuring Cups

•Zester

•Medium Bowl

•Medium Non-Stick Pan

•Whisk

Cooking Steps

PDF

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.