Sunday, March 1
The ingredient of Pear Raspberry Coconut Bread
- 2 josephine pears peeled quartered core removed
- 2 cups 300g self raising flour sifted
- 1 cup 85g desiccated coconut
- 1 2 cup 115g caster sugar
- 270g can ayam light coconut milk
- 2 eggs
- 1 2 teaspoon vanilla extract
- 1 cup 120g frozen raspberries
The Instruction of pear raspberry coconut bread
- preheat oven to 180u00b0c line a 9cm x 22cm base loaf pan with non stick baking paper cut the pear into 2cm pieces
- combine the flour coconut and sugar in a large bowl whisk together the coconut milk eggs and vanilla extract add to the dry ingredients and mix until just combined
- gently stir in the pears and frozen raspberries make sure you dont over mix spoon into the pan and smooth the surface bake for 1 hour or until a skewer inserted comes out clean set aside for 5 minutes before transferring to a wire rack to cool completely
Nutritions of Pear Raspberry Coconut Bread
calories: 221 075 caloriescalories: 7 grams fat
calories: 6 grams saturated fat
calories: 32 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 192 01 milligrams sodium
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calories: nutritioninformation