TWD: Lemon Loaf Cake
Red, White and Blue

Ffwd: Coconut Friands

french fridays, coconut friands
This French Friday I am sitting in a serene home in the Kam Tin village of  Hong Kong Island
What I have seen of the Island is beyond belief.  Volcanic mountains, haloed in clouds and covered in terraced gardens....

The 15 hour flight to get here was pure joy when compared to the roller coaster that led up to it.  I think it was one of those, if it does not kill you it will make you stronger weeks.  So here I am, sitting on a beautiful balcony, watching the rain, listening to the distant call of a cruise ship and eating the last coconut friand from the gluten free batch that was probably the simplest thing I did in many days.  What a way to start a new adventure.  Thank you Dorie Greenspan!

coconut friandsPreheat the oven to 350°F.  Greese a 6 piece muffin tin or individual souffle dishes.  In a large bowl whisk the egg whites until foamy, stir in the remaining ingredients one at a time and gently beat into a thick shiny batter. At this point the batter can be saved for several days in the refrigerator before baking. Spoon the batter into the prepared molds until just below the top. Place the 2 filled molds together on a baking sheet. Bake for about 20-24 minutes. They are done when slightly browned and spring back when touched. A toothpick inserted in the cakes should come out clean.

More for coconut lovers;

Photo Credit:  Julie Cecchini


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Sounds like a lovely adaptation. And enjoy your time in Hong Kong!


mmmmmm...sounds interesting.


Wow! Sounds very interesting.Coconut flour is such a good idea! I bet they were delicious!

Mary Hirsch

Wow, I am jealous. And, that your FFWD experience was so good and kicked off a wonderful adventure is even better. ENJOY.

jealous! :) your friands look great!

Christy @ Confessions of a Culinary Diva

How lovely! Hope you are enjoying your time in Hong Kong!

Terra Americana

The coconut flour really made them something special.

Terra Americana

Thank you everyone. My brief stop in Hong Kong was amazing. I am now in Xiamen on the south east coast of mainland China. The recipes are going to start being a real challenge. I think I am going to have to go with fish stock and tofu for the Navarin Printanier. I thought I was adventurous, until I got to the meat floor of the fresh market...Live Ducks and Guinea pigs to pick from and then whole legs with hooves for the lamb...

If I can't reciprocate on your post it is because your web platform is banned here. Apologies!

Terry Kenefick

I have heard from friends that Hong Kong is fabulous. Hope you are enjoying every exciting moment. I eat Myers lemons whole here in Charlotte....they are fabulous.

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