Instructions
- Mix wet ingredients
- In a bowl, beat eggs, coconut milk, vanilla extract, and sweetener until smooth.
- Add dry ingredients
- Stir in shredded coconut, coconut flour (if using), and a pinch of salt.
- Mix until combined. The batter will be slightly thick.
- Microwave version (5 minutes)
- Pour batter into a microwave-safe mug or small bowl.
- Microwave on high for 2–3 minutes (depending on your microwave). Check doneness by inserting a toothpick — it should come out clean.
- Preheat oven to 350°F (175°C).
- Pour batter into a small greased baking dish. Bake 10–12 minutes until golden and set.
- Cool slightly and serve
- You can top with unsweetened whipped cream, extra coconut, or fresh berries.
Tips
- Using coconut milk gives it a super moist texture.
- Natural sweeteners like honey or maple syrup enhance the coconut flavor.
- For extra fluffiness, you can separate the eggs, beat the whites until stiff, and fold them in.
If you want, I can give you a version that’s slightly bigger, fluffy, and still ready in 5–7 minutes, perfect for sharing with family.
Do you want me to do that?
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