Coco au Miel

Published on June 7, 2013 | In American, Chinese | By Josh Daley |

- Prep Time
- 15 Minutes
- Cook Time
- 12 Minutes
- Yield
- 1 Plate
- Difficulty Level

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Salt Free

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Ingredients

310 ml of milk
2 teaspoons of honey
280 grams of coconut flakes
100 grams of sugar
70 grams of wheat flour
2 teaspoons of baking powder
2 eggs, whisked
310 ml of milk
2 teaspoons of honey
280 grams of coconut flakes
100 grams of sugar
70 grams of wheat flour
2 teaspoons of baking powder
2 eggs, whisked
310 ml of milk
2 teaspoons of honey
280 grams of coconut flakes
100 grams of sugar
70 grams of wheat flour
2 teaspoons of baking powder
2 eggs, whisked

Nutrition Info

12.4g Saturates
1020 Calories
1g Sugar

Instructions

Cook milk and dissolve honey in it. Cool down.
Mix dry ingredients: coconut flakes, sugar, flour and baking powder. Slowly pour in milk while mixing the mixture. Finally add eggs, mix well till all ingredients blend well.
Use muffin baking tray. Pour coconut batter into muffin cups.
Bake in preheated oven in 180 C degrees for about 25 minutes or till golden brown.
Cook milk and dissolve honey in it. Cool down.
Mix dry ingredients: coconut flakes, sugar, flour and baking powder. Slowly pour in milk while mixing the mixture. Finally add eggs, mix well till all ingredients blend well.
Use muffin baking tray. Pour coconut batter into muffin cups.
Bake in preheated oven in 180 C degrees for about 25 minutes or till golden brown.
Cook milk and dissolve honey in it. Cool down.
Mix dry ingredients: coconut flakes, sugar, flour and baking powder. Slowly pour in milk while mixing the mixture. Finally add eggs, mix well till all ingredients blend well.
Use muffin baking tray. Pour coconut batter into muffin cups.
Bake in preheated oven in 180 C degrees for about 25 minutes or till golden brown.