Coconut Cream Pie for breakfast? Check out this tender and flaky breakfast pastry made with whole wheat flour, coconut milk, and sweetened with honey.
I am fairly certain that I should have named this blog Coconut Obsession. I want to make coconut things all.the.time. When I’m brainstorming a new recipe, I immediately go to coconut. What can I put coconut on? Would this be better with coconut (the answer’s always yes!)? Is there a way to make this into a coconut variety? It always goes to coconut. The thing is, I know not everyone even likes coconut. But let’s be honest – I make foods I want to eat without thinking about the general population. (okay, that’s only half true…. well, maybe two-thirds…)
So when I was asked to create a recipe using Silk’s Unsweetened CoconutMilk, it was an absolute no-brainer for me. The hard part was figuring out which direction to go with it. Frozen treat, adult beverage, savory main dish, creamy smoothie, ooey-gooey dessert… so many coconut-y options running through my head! All would have been wonderful, that’s for sure. And the thing is, they’re all still going to happen in the future.
For this one though, I decided to make one of my favorite baked goods and put it on coconut steroids. Scones. I don’t mean to brag, but I can make some SCONES! Any time I have the option to get scones from a bakery, I do, and then I’m reminded that mine always seem superior. Just sayin’. Most scones that I order are dry and are often on the verge of hockey-puck-status. My scones? Always soft. Always moist. Always inhaled by my family.
In the past, I have always used heavy cream or a coffee creamer in my scones, so I was a little apprehensive about still achieving the richness I’m looking for when using coconut milk as a substitute. Also, I decided to use whole wheat pastry flour as a healthier substitute. Let me tell you, both the flour and the coconut milk gave me some amazing results. In fact, these scones may have been the best I have ever made in terms of both flavor and texture. Rich and Flakey. Tender, but not too much that they fall apart right into your coffee. Just pure perfection!
And of course, you can’t have a coconut cream pie without the toasted coconut and graham cracker crust to top things off!
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg separated
- 3 Tablespoons honey
- 1/3 cup Silk unsweetened coconut milk
- 2/3 cup shredded coconut
- 1 cup powdered sugar
- 1 Tablespoon Silk unsweetened coconut milk
- 1/2 cup coconut , toasted
- 1/2 cup graham cracker crumbs
- Preheat oven to 400 degrees.
- Combine flour, baking powder, baking soda, and salt.
- Cut in butter until mixture is crumbly, using a pastry blender. You should have little pea-size balls throughout this mixture. Add coconut, and lightly stir to distribute.
- Separate the egg white and the yolk. Set the egg white aside.
- In a separate bowl, mix together the egg yolk, honey, and coconut milk. Add to the dry mixture and mix until just combined.
- You don't want to work it too much or it won't turn out quite as flaky. You don't want a cookie batter consistency. Just barely mixed.
- Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
- Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.
- Bake at 400 degrees for 10 to 12 minutes, until golden brown. Cool slightly before topping with icing, coconut, and graham cracker crumbs.
- While baking, it's time to start toasting the coconut. Heat a small pan over medium heat. Add the 1/2 cup coconut. Coconut browns pretty quickly, so you don't want to walk away for too long. You don't want burnt coconut, so once it starts to brown even slightly, toss or stir the coconut consistently until everything is a nice overall golden brown color. Remove from the pan immediately so it stops browning.
- In a small bowl, mix the powdered sugar and coconut milk until completely smooth. Spoon into a small plastic ziploc bag to prepare for piping.
- After the scones have cooled just slightly, snip a small corner off the plastic bag of icing and drizzle over scones. Immediately top with graham cracker crumbs and toasted coconut before the icing sets.
I would love for you to make your own scones using Silk’s Unsweetened CoconutMilk, and Silk has been generous enough to give each one of you a coupon for $1 off a half gallon! Be sure to get yours and get baking!
How do YOU like to use coconut??
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.