Soft tart with plums and blueberries without butter
63 recipes
Coconut and blueberry plumcakes without lactose
ingredients
servings
14
Blueberries
125 grams
Baking powder for desserts
14 grams
Coconut milk
80 grams
Canned coconut milk
230 grams
Type 0 wheat flour
150 grams
Wholewheat flour
150 grams
Brown sugar
130 grams
Eggs
3 unit
Desserts from Italy
Coconut and blueberry plumcakes without lactose
Coconut and blueberry plumcakes without lactose
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The month of August gave birth to this coconut and blueberry plumcake that reminds of the summer flavors. As I eat a slice I think it's just as it should be: soft and fragrant with some harsh notes scattered here and there! #bambini
preparation
step 1
Place the eggs with the sugar until a clear and sparkling mixture is obtained. Add flours a little at a time by turning a spoon from bottom to top.
step 2
Amalgamate for a few minutes and then incorporate coconut milk into cans, only the dense part, and coconut milk. Finally, add the yeast and the fresh blueberries.
step 3
Pour the dough into a plumcake molded paper oven and bake at 170 ° for 40 minutes. Try the needle before pulling it out of the oven.
step 4
NOTE: Before preparing this recipe make sure that the coconut milk in cans has been at least 24 hours in the refrigerator, as the liquid part must separate from the grease and once opened the can you use
