Recipe of Quick Berry-Coconut Friands

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Berry-Coconut Friands. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Berry-Coconut Friands, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berry-Coconut Friands delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Berry-Coconut Friands is 7 mini tincakes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Berry-Coconut Friands using 11 ingredients and 6 steps. Here is how you cook it.

Use any berries. We pack these for lunch box. It's also Ideal for #teabreak after office meeting. These are very fluffy mini #cakes. Bake using mini cake tin or muffin pan. Alternatively, silicone molds can also be used. Adapted from teenie cakes. #dessert #cake #cakes #bakingfromscratch #yummy #homemade #breakfast #starch #kek

Ingredients and spices that need to be Take to make Berry-Coconut Friands:

1. 1/2 C unsalted butter (4oz / 113g)
2. 1 C almond meal
3. 1 1/2 C sifted icing sugar
4. 3/4 C plain flour
5. 1/2 tsp baking powder
6. 1/4 C shredded coconut
7. 5 egg whites (lightly whisked)
8. Few drop of yellow food colouring
9. (Colour is optional)
10. 1/2 C Fresh/frozen raspberry
11. (Lightly drizzle & mix icing sugar on raspberries before using)

Instructions to make to make Berry-Coconut Friands

1. Preheat oven to 350°F. Line 8 regular muffin wells with baking papers or nonstick spray. Alternatively, Small/mini cake molds can also be used (Omit spraying step if using silicone molds)
2. Melt butter in microwave, set aside. In a separate bowl, lightly whisk egg whites.
3. Combine almond meal, icing sugar, flour, baking powder and coconut in a bowl. Add egg whites & stir until combined. Add the slightly cooled butter & stir until thoroughly combined.
4. Fill muffin wells or mini cake molds to about 2/3 full. Push 2-4 fresh/frozen raspberries into each molds. Note: Drizzle & mix berries with icing sugar before putting them into friands.
5. Bake for about 20-25mins or until the tops are golden & springy & a toothpick test comes out clean. The centre should still be moist but not wet.
6. Remove from silicone molds when cooled. If using muffin pan or mini cake mold, remove promptly & allow to cool before serving. Sprinkle icing sugar before serving (optional).

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