Blueberry and coconut friands
Delight in the sweet, nutty flavor of Blueberry and Coconut Friands. Made with sugar, self-raising flour, almond meal, fluffy egg whites, rich butter, and bursting blueberries, these petite cakes are a perfect treat for any occasion. Easy to bake and irresistibly delicious!
- 02 Apr 2025
- Cook time 15 min
- Prep time 20 min
- 6 Servings
- 6 Ingredients
Indulge in the delightful combination of juicy blueberries and rich coconut with this easy-to-make Blueberry and Coconut Friands recipe. Perfect for a light dessert or a sweet snack, these treats are both delicious and unique, bringing a burst of flavor with every bite.
Ingredients:
Instructions:
Preheat your oven to 180°C (350°F). Grease a friand or muffin tin well or line them with paper liners.
In a large bowl, mix together the sugar, self-raising flour, and ground almonds until well combined. If you're adding the optional desiccated coconut, toss that in as well.
In a separate clean, dry bowl, whisk the egg whites until they are frothy and form soft peaks. You don’t need to beat them to stiff peaks; just until they’re frothy.
Make a well in the center of the dry ingredients and gently fold in the frothy egg whites. Be careful not to overmix.
Gradually pour in the melted butter and gently fold the mixture until just combined. The batter should be light and fluffy.
Carefully fold in the blueberries, leaving a handful for topping.
Spoon the batter into the prepared friand or muffin tin, filling each hole about two-thirds full. Place a few of the reserved blueberries on top of each friand for a nice presentation.
Bake in the preheated oven for about 20-25 minutes, or until the friands are golden brown and a skewer inserted into the center comes out clean.
Let the friands cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Dust with a bit of powdered sugar if desired, and enjoy your delicious blueberry and coconut friands with a cup of tea or coffee!
Tips:
- Ensure the butter is fully melted but not hot before mixing to avoid cooking the egg whites.
- Gently fold in the blueberries to prevent them from bursting and releasing too much juice into the batter.
- Use fresh blueberries if possible, but if you use frozen ones, make sure to thaw and drain them well to avoid excess moisture.
- Let the friands cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
These Blueberry and Coconut Friands make a fantastic addition to any tea time or dessert table. With a simple preparation process and delightful outcome, they’re sure to become a favorite go-to recipe. Enjoy the balance of fruity and nutty flavors, and don't forget to share with friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 310kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.80g | 5% |
| Sugar 20g | 20% |
| Fat | |
| Fat 18g | 22% |
| Saturated 9g | 29% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 10mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.57mg | 4% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 2.42mg | 3% |
| Vitamin E 1.83mg | 12% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.50mg | 5% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 130mg | 4% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.41mg | 4% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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