Coconut Puffballs
Ingredients
- 3/4 cup AP flour ⓘ
- 1/4 cup coconut flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon sugar
- 1 1/4 cups light coconut milk (the light is a little thinner than the full fat and in this case that is what you want) ⓘ
- 2 tablespoons coconut oil - melted - plus more for cooking ⓘ
- 1/4 teaspoon coconut extract ⓘ
- banana slices about 1/4 inch thick then cut those in quarters ⓘ
- dark chocolate bar - cut into small chunks ⓘ
- 1 egg - separated ⓘ
Instructions
- Whisk the dry ingredients together. In a larger bowl - whisk the wet ingredients together except the egg white. Then mix wet and dry together.
- Beat the egg white until soft peaks form, then fold it into the batter.
- Heat your ebelskiver pan to medium. Put a small dot of coconut oil in each pocket (you might want to make 1 or 2 individual test ones before you go all out) then a tablespoon of batter. Add a piece of banana and a chunk of chocolate to the center of each on, then top with another tablespoon of batter.
- The easiest way I have found to flip them is with pointy wood chopsticks. You can scoot them a bit to peek under, when they are browned you can push down on one side and guide it over on the other side. I BET there is a youtube video showing this ...
- The chocolate and banana are going to be HOT in there so let them cool slightly before you eat them.
- Share
Nutrition & Diet Analysis (per serving)
766
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).