Blueberry Coconut Friands(Glutenfree)

Happy Mother's Day to all of you ! Hope you all had the most wonderful time with your mothers and your babies... As for us, we had a lovely time with our family friends in the playground, playing with the  boys and eating pizzas for lunch and since all celebrations call for a cake, I baked these Blueberry Coconut Friands later in the afternoon  and enjoyed them for tea... Wish I had thought of baking them earlier for they would have been the perfect treat for our picnic of sorts... 

I adapted the recipe from Dorie Greenspan's book, Around my French Table. The recipe is similar to that of Chocolate Financiers, the only difference being that the coconut powder substitutes the almond meal in Friands. However since I wanted to experiment with a glutenfree version, so  I ended up adding both coconut powder and almond meal into the batter. The result was a gorgeous dessert perfect for entertaining family and friends alike.

I had loved what the sugar rubbed with lemon and orange zest had done to the Butter and Rum Crepes. I tried to do the same with the sugar in the friand batter and was really pleased with the subtle hint of citrus it rendered.  The browned butter also added tons of flavor to it. With so many flavors in the background, the taste of blueberries was somewhat subdued. Yet it was there and was lovely.

Blueberry Coconut Friands (Glutenfree)

Recipe by Tanusree Khandai
Prep time: 20 minutes                                                                              Cook time: 25 minutes
Yield: 23 mini muffins sized friands

  • 4 large egg whites, at room temperature
  • 1 ½ cup coconut powder
  • zest of 1 orange
  • ⅔ cup sugar
  • 1 cup almond meal
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 8 tbsps unsalted butter, melted
  • ⅓ cup blueberry
Cooking Directions
  1. Center the rack and preheat oven to 350 ° F.
  2. Line a mini muffin tray with cupcake liners and keep aside.
  3. Brown the butter. For this, cut the butter into pieces and add it in a small sauce pan. Bring it to a gentle boil over medium heat. Once the butter boils keep a close eye on it. The period between the time when the butter begins to take on the golden brown color and the point when it burns is very little. There is a nice fragrance at the point when the butter browns.   I usually switch off the heat and keep the pan aside at that point. *(I like the aroma and richness of browned butter and therefore boiled the butter. You can always chose to skip this step and like the original recipe, use melted butter instead.) 
  4. Zest the orange into the sugar and using your finger tips rub the two together.
  5. In a large bowl,  beat the egg whites just until it is smooth and foamy.
  6. Using a wooden spoon or rubber spatula, gently fold in the coconut powder, the sugar, the almond meal, vanilla and salt.
  7. Finally stir in the browned butter. The mixture will now look sticky and shiny.
  8. Spoon the mixture into the prepared baking cups. Press few blueberries into the mixture in the cups and bake for 22-25 minutes.  (I used frozen blueberries and they were really little. So I fitted in 5-6 in each cup.)
I shall be sharing these at the following parties


  1. These are so beautiful and I love the addition of blueberries. These are perfect for spring and a wonderful way to celebrate mother's day...

  2. How beautiful! Your shots of them are just divine too. Feel free to link them up with Bake of the Week x

  3. They look great, I love the combination of blueberries and coconut in these. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  4. These look great! I am on a blueberries kick, so they will fit in perfectly with my recipe rotation. Make sure you stop by and link up for Tickle My Tastebuds Tuesday!

    Julia @ Mini Van Dreams


Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

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