- 115g Unsalted Butter
- 100g Coconut SugarYou can use caster instead
- 65g Coconut Flour
- 60ml Milk
- 100g Desiccated Coconut
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
I’ve been trying to think of ways to use up coconut flour lately. I’ve got a bag of it in the cupboard and because it’s so absorbent you don’t need a lot of it. It’s a bit like that story of the magic porridge pot that keeps refilling itself because my coconut flour never runs out! I decided to have a go at making coconut blondies. I’ve never made a blondie before but I love brownies.
They’re really easy to make and they come out soft and moist with a toasty coconut flavour. The only thing I find with coconut flour is that it seems to absorb moisture in the air so coconut flour products only last for a few days before going a bit soggy. They’re best eaten on the day you make them.
If you like coconut flour, try my coconut pancake recipe!
Preheat the oven to 180/160ºc fan and grease and line an 8in square baking tin. Cream the butter and sugar together until pale and add the eggs one at a time. Mix in the milk and vanilla.
Add the coconut flour, desiccated coconut, salt and baking powder and mix until combined. If the mixture is very thick add more milk a little at a time. Bake until golden for 25 - 30 minutes and allow to cool before slicing into 9 pieces.