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COCONUT AND BLUEBERRY LOAF

January 21, 2019

7-ingredient sweet coconut loaf with bursts of blueberries. Enjoy it as it, or toast it with a little butter for something extra special.

COCONUT AND BLUEBERRY LOAF

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 173 (2,076)
  • Carbs: 17.7 (212.4)
  • Fat: 10.4 (124.8)
  • Protein: 3.3 (39.6)
  • Fibre: 2.1 (25.2)
  • Sugar: 2.6 (31.2)
  • Preparation time: 40 minutes
    Cooking time: 1 hour and 10 minutes
    Serves 12

INGREDIENTS

  • 1 ¾ cups desiccated coconut (+2tbsp for top of loaf)
  • 1 ½ cups coconut milk
  • ½ cup Nuvia Baking
  • 1 egg
  • 1 tsp vanilla
  • 1 2/3 cups self raising flour
  • 1 cup frozen blueberries

METHOD

  • 1. In a large bowl combine coconut and coconut milk, cover and stand on bench for 30mins.
  • 2. Preheat oven to 160C and line a loaf tin with baking paper.
  • 3. Stir Nuvia, egg and vanilla into coconut mixture using a wooden spoon. Then sift in flour and stir to combine. Finally fold in frozen blueberries.
  • 4. Spoon mixture into loaf tin and sprinkle with excess coconut.
  • 5. Bake in oven for 1 hour and 10 minutes or until skewer inserted in centre comes out clean. Cool in loaf tin for 20 minutes before turn out onto wire wrack.
 

Author : Shelley Judge

Shelley founder of Shelley’s Good Eats is a nutritionist, recipe developer, food photographer and all round food creative. She has been cooking along side her mother since she was a little kid, and is now loves putting a healthy nutritious spin on the classics.Shelley studied a Bachelor of Food Science and Nutrition and Masters in Public Health Nutrition at the University of Queensland and is passionate about using her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she loves eating cake.

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