نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

فطائر صغيرة بجوز الهند مع الكريم فريش بالفانيلا والكراميل المملّح

British 15 Mins Prep · 20 Mins Cook

Using a knife, split the vanilla bean in half then scrape out the seeds.
In a small bowl, combine the double cream, pouring cream and vanilla seeds and sieve in the icing sugar. Stir to combine and refrigerate until needed.
To make the crumpets, place the eggs, coconut milk, sugar and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until light and fluffy. Alternatively, place the ingredients in a medium-sized bowl and whisk with a hand mixer.
Sieve the flour and baking powder and gently fold in to combine.
Melt a teaspoon of coconut oil or butter in a non-stick frying pan.
Using a tablespoon to measure the batter, add 3-4 tablespoons of the batter to the pan and cook for 2-3 minutes on each side until golden and cooked. Set aside and keep warm. Repeat the process with the remaining batter.
Serve the crumpets warm with a dollop of vanilla crème fraîche, a generous sprinkle of coconut flakes and drizzle of salted caramel.