This salted coconut, honey and blue butterfly pea flower loaf was an experiment. I was trying to replicate my last holiday when I had blue salted coconut gelato
INGREDIENTS
A:
1 x 160g tub of Greek yoghurt
50g dessicated coconut
50g flaked coconut
1/3C honey
2T soy milk
B:
3 eggs
40g caster sugar
200g butter (softened)
1t butterfly pea flower powder
1 1/4C 00 flour
3t baking powder
C:
Lemon salt
Extra flaked coconut
METHOD
Preheat fan forced oven to 180C fan forced
Line a loaf tin with baking paper
Combined all of Ingredients A together (should be like a wet mash)
From Ingredients B, separate the egg yolks and whites. Whisk the whites gradually adding caster sugar to become stiff peaks.
In another metal bowl, cream egg yolks, softened butter and blue pea flower powder together until consistent
Add flour, baking powder and Mix A - lightly mix - do not overbeat
Using a metal spoon or spatula, fold in the egg whites
Turn mixture out into prepared loaf tin. Decorate with Ingredients C, applying shaved coconut to top and then cracking lemon salt over the top
Bake for 60 minutes in your preheated oven. Cool before slicing (if you can wait)
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