If you want a delicious and easy breakfast, this Coconut Dutch Baby is for you! This is almost like a pancake, but it is fluffier with delicious crispy edges. The best part is that you can put any toppings you want. From fruits, to nuts, or syrups.
If you’ve never had a Coconut Dutch Baby, you’re in for a treat. This is like a pancake, but baked in the oven. The best part is that it has that soft coconut flavor.
This is the perfect breakfast to make for a big crowd because of how easy it is to make. Just dump everything in a blender, bake, and enjoy.
This is one of the breakfasts I repeat at my house on the weekends, just like the pancakes made with coconut milk or the coconut flavor french toast.
But the best part is that you can have this as a breakfast, as a sweet dessert, or as a savory dutch baby for lunch or dinner!
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Why This Recipe Works
- This is a super easy recipe where you just blend the ingredients and bake!
- This can be a sweet breakfast and dessert or a delicious savory recipe.
Recipe Ingredients
- Eggs- The eggs provide the structure and are the ones responsible for the fluffiness of the recipe.
- Coconut milk- The coconut milk that I always use is the one that comes in a can. This is because this one has a deeper coconut flavor than the one in a carton.
- Vanilla- The vanilla I add it for a touch of sweetness. You can also substitute your favorite flavoring. Make sure that it is not too strong, or else the coconut flavor can get lost.
- Salt- The salt balances the sweetness in the recipe.
- Sugar & cinnamon- The sugar and cinnamon are added because this is made as a sweet recipe. But if you want to make it savory, just skip these 2 ingredients.
- Flour- I used all purpose flour.
- Butter- The butter is used to cover the pan. This will not only help the dutch baby not to stick but also add flavor. It also helps the border be very crispy and delicious.
How to Make Coconut Dutch Baby
- Photo 1: Add everything to a blender, minus the butter. Blend until everything is well combined, scrape the sides if necessary.
- Photo 2: Pre-heat your oven to 425°F and put in a 10 inch cast iron or oven safe pan to heat up. Once the oven is hot, remove the pan and add the butter so it can melt.
- Photo 3: Quickly pour all the batter into the pan and put it in the oven, and cook for 22 minutes.
- Photo 4: Add your favorite toppings and serve!
Recipe Tips
- Make it savory. You can make this savory by eliminating the sweetness in the recipe and by adding ¼ teaspoon of garlic powder and a pinch of black pepper.
- Storage. You can keep this up to 5 days in the fridge, but keep in mind that the texture will change. The edges won’t be as crispy as when it was freshly baked.
Frequently Asked Questions
Yes, you can! You just have to follow the same rules that you would if you were using an oven. Heat the air fryer to 400°F. Heat up your pan while the air fryer pre-heats. Add the butter and let it melt. Quickly add the batter and cook for 7-8 minutes.
Yes, just make them in a muffin tin. Same process as the big skillet version. Just heat the tin so it can get really hot, add melted butter, and quickly add the batter. Cook until they puff up and brown on the edges.
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Coconut Dutch Baby
Ingredients
- 3 tablespoons butter (43g)
- 3 large eggs
- ¾ cup all purpose flour (98g)
- ¾ cup coconut milk canned
- 2 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 425°F. Place a 10-inch cast iron skillet in the oven so it can get hot.
- In a blender, add the eggs, coconut milk, vanilla, salt, sugar, cinnamon, and flour. Blend on high heat for 30 seconds. Scrape the sides to remove any flour and cinnamon buildup. Blend again for 15 seconds. Let the mix rest until you prepare the pan.
- Once the oven reaches temperature, remove the skillet and add the butter. Move the butter around so it can melt and it doesn't burn.
- Quickly add the batter to the center of the skillet. Bake for 24 minutes or until you have golden brown edges.
- Add your toppings, slice, and serve. Buen provecho!
Recipe Notes
- Serving & storage. This is served best when hot. You can store it up to 5 days in the fridge, but it will lose its crispiness on the edges.
- Puffing. The Dutch baby will puff up while baking, but it will deflate a little after it cools down. Every time you make this, it can puff up in different ways, but don’t worry, this is normal.
- Savory. You can make this recipe savory by removing the vanilla, sugar, and cinnamon and substituting them with a pinch of black pepper and ¼ teaspoon of garlic powder.
- Toppings. For breakfast, the best toppings are your favorite syrup, fruits, and nuts. Even bacon is a great addition. If you want to have this as a sweet treat, add a salsa de guayaba and a couple of scoops of coconut sorbet.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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