Vanilla Coconut Berry Bake (Printable Version)

Warm baked blend of juicy berries with creamy coconut and fragrant vanilla, ready in 50 minutes

# Ingredient List:

→ Fruit

01 - 3 cups mixed berries, fresh or frozen (blueberries, raspberries, strawberries)

→ Wet Ingredients

02 - 1 cup full-fat canned coconut milk, well shaken
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - 1/3 cup maple syrup or honey

→ Dry Ingredients

06 - 1/2 cup unsweetened shredded coconut
07 - 1/2 cup almond flour
08 - 1/4 cup coconut flour
09 - 1/2 teaspoon baking powder, gluten-free if needed
10 - Pinch of salt

→ Topping

11 - 2 tablespoons sliced almonds or coconut flakes

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9-inch baking dish with cooking spray or oil.
02 - Spread mixed berries evenly over bottom of prepared baking dish.
03 - In large bowl, whisk together coconut milk, eggs, vanilla extract, and maple syrup until smooth and fully incorporated.
04 - Add shredded coconut, almond flour, coconut flour, baking powder, and salt to wet mixture. Stir until just combined, being careful not to overmix.
05 - Pour batter over berries, smoothing gently with spatula to evenly distribute.
06 - Sprinkle sliced almonds or coconut flakes evenly over top of batter.
07 - Bake for 30-35 minutes until top is lightly golden and center is set and no longer jiggly.
08 - Let cool for 10 minutes before serving warm. Enjoy plain or topped with dairy-free yogurt.

# Expert Advice:

01 -
  • The way the coconut milk transforms into this custard-like magic while baking still feels like a happy accident every time
  • It manages to be fancy enough for brunch but casual enough for a Tuesday morning when you need comfort
02 -
  • Coconut flour is thirsty and keeps absorbing liquid, so don't be alarmed if the batter seems thick
  • The center will still look slightly jiggly when you pull it out but it firms up beautifully as it cools
03 -
  • Let your coconut milk come to room temperature before whisking, otherwise it seize up into tiny lumps
  • Toss frozen berries with a tablespoon of almond flour before adding them, they'll sink less during baking

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