Ingredients with Measurements:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2/3 cup coconut milk
- 2/3 cup whole milk
- 2 tablespoons melted butter
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Special Equipment Needed:
- Canelé molds
- Whisk
- Saucepan
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the coconut milk, whole milk, melted butter, coconut oil, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and whisk until combined.
5. Grease the canelé molds with butter or oil.
6. Fill the molds with the batter, about 2/3 full.
7. Bake for 25-30 minutes, or until the canelés are golden brown.
8. Allow the canelés to cool in the molds for 10 minutes before removing.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: Makes 12 canelés
Nutritional Information:
Calories: 140
Fat: 6 g
Carbohydrates: 18 g
Protein: 2 g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or oat milk.
- Coconut oil can be substituted with vegetable oil or olive oil.
- Ground cinnamon can be substituted with ground cardamom or ground ginger.
Variations:
- Add 1/4 cup of shredded coconut to the batter for a more intense coconut flavor.
- Add 1/4 cup of dark chocolate chips for a chocolatey twist.
- Add 1/4 cup of chopped nuts for a crunchy texture.
Tips and Tricks:
- Make sure to grease the molds well to ensure the canelés don’t stick.
- Don’t overfill the molds, as the batter will expand while baking.
- Allow the canelés to cool completely before removing from the molds.
Storage Instructions:
Canelés can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Canelés can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Canelés can be served as a dessert or snack. They can be served with a scoop of ice cream or a dollop of whipped cream. They can also be served with a drizzle of chocolate or caramel sauce.
Garnishes:
Canelés can be garnished with shredded coconut, chopped nuts, or a sprinkle of powdered sugar.
Pairings:
Canelés can be paired with a cup of coffee or tea.
Suggested Side Dishes:
Canelés can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the canelés are sticking to the molds, make sure to grease the molds well before adding the batter.
- If the canelés are not golden brown after baking, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
Make sure to store the canelés in an airtight container at room temperature.
Food History:
Canelés are a traditional French pastry that originated in the Bordeaux region of France. They are made with a custard-like batter and baked in special molds to give them their signature shape and texture.
Flavor Profiles:
Coconut canelés have a rich, custard-like texture with a hint of coconut flavor. They are sweet and slightly nutty with a hint of cinnamon and nutmeg.
Serving Suggestions:
Coconut canelés can be served as a dessert or snack. They can be served with a scoop of ice cream or a dollop of whipped cream. They can also be served with a drizzle of chocolate or caramel sauce.
Related Categories
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Region: French
Taste: Sweet, Coconutty, Caramelized, Rich, Aromatic