Ingredients
- 2 Ripe pears, Peeled and cored
- 1 can Ayam coconut cream
- 2 eggs
- 50 g coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 275 g Self Raising Flour
- 1 teaspoon bicarbonate of soda
- 80 g desicated coconut
- 110 g castor sugar
- 120 g frozen raspberries
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Pre- heat the oven to 170C and grease and prepare a medium loaf tin .
Chop the peeled pears at speed 4 for 3secs. Set aside in a bowl.
Measure the coconut cream,coconut oil, eggs and vanilla into the bowl and mix on speed 4 for 10sec to mix.
Add dry ingredients to bowl. Flour, bicarb, sugar and coconut. Mix on speed 4 for 10secs or until just combined.
Add pears & frozen raspberries and stir in with spatula.
Pour into prepared loaf tin and bake for 40-45 mins or until a skewer can be inserted and removed cleanly.
Allow to cool and dust with icing sugar.
enjoy!!
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Comments
Great recipe, thank you
I read the comments first and made mine with gluten free flour, added 400ml of coconut cream and baked in a bread tin. It took over 1 hour to cook and I have a fan forced oven. It tastes amazing!! Thank you for sharing.
I used a 270ml tin of coconut milk and a large loaf tin. Perfect!
As others have said. More a cake than bread. Very nice and moist. Used a 440g tin of coconut cream.
Seems delicious! I'm currently cooking this monster of a cake (really should have read previous comments first about swapping tins!) but made a couple as cupcakes as I had sooo much batter & they were really yummy- can't wait for the cake to finish baking...won't last long here 🙃😝
This makes quite a large size. I agree with others that it's more cake-like than bread. I swapped the raspberries for blueberries and used a 400ml can of coconut cream. It's extremely moist so I think you could get away with using a 270ml Ayam can. Mine took just over an hour in the oven using a round cake tin. Great recipe! Thanks for sharing!
Love it! So tasty. Awesome
Love the recipe!
Very simple and easy to make, it will become a regular.I used spelt and only 70g coconut sugar, the loaf was still quite sweet for my taste buds seeing as there are pears in it already, so will reduce next time to 40g.
It is quite a soft bread, more like a cake though if you make it in a loaf tin as per the recipe I find cutting it in big squares holds the shape better than a regular slice.
If you like coconut then you will love this! Its moist and delicious and will become a lunch box favourite
My blog: shazknit.blogspot.com
Yum worked beautifully
i used a 400ml can and it was perfect!