Ingredients

  • Vanilla bean 1
  • Double cream 250ml
  • Pouring cream 2 tbsp
  • SpinneysFOOD Super Fine Icing Sugar 1 tbsp
  • SpinneysFOOD Organic Free-Range Eggs 3 large
  • Coconut milk 250ml
  • Coconut sugar 50g
  • SpinneysFOOD Fine Sea Salt A pinch
  • Gluten-free flour 150g
  • Baking powder 1 tsp
  • Coconut oil 1 tbsp
  • Coconut flakes 50g
  • Bonne Maman Salted Caramel 100g

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."

Coconut crumpets with vanilla crème fraîche and salted caramel

British 15 Mins Prep · 20 Mins Cook


  1. Using a knife, split the vanilla bean in half then scrape out the seeds.
  2. 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.
  3. 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.
  4. Sieve the flour and baking powder and gently fold in to combine.
  5. Melt a teaspoon of coconut oil or butter in a non-stick frying pan.
  6. 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.
  7. Serve the crumpets warm with a dollop of vanilla crème fraîche, a generous sprinkle of coconut flakes and drizzle of salted caramel.