Coconut crumpets with vanilla crème fraîche and salted caramel

Coconut crumpets with vanilla crème fraîche and salted caramel

15 mins Prep · 20 mins Cook

Whip up these mouthwatering Christmas coconut crumpets to start the big day off just right.

Created by Spinneys
Prep time 15 minutes
Cook time 20 minutes
Serves 4
Cuisine British
Special Occasion Christmas
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 744
Fat 47.8g
Saturates 19.7g
Protein 9.7g
Carbs 73.2g
Sugars 24.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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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.