White Chocolate and Coconut Blondie
A delicious blondie with a Native Australian Twist.
Nutrition Information:
Per Serve (55g): 271 Calories
Ingredients
- 170g butter
- 200g brown Sugar
- 150g granulated golden sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 150g almond meal
- 100g tapioca flour
- 50g MAGGI Coconut Milk Powder
- 7g baking powder
- 2g salt
- 150g NESTLÉ DOCELLO Snowettes White Compound Chocolate or Bits
- 50ml water
- 25g MAGGI Coconut Milk Powder
- 225g NESTLÉ DOCELLO Snowcap White Compound Chocolate
- 2 g Davidson Plum powder (optional)
- 40g shaved coconut | toasted (optional)
Preparation
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1Preheat the oven to 170°C, line a tray 22cm x 33cm with baking paper.
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2Melt the butter with both sugars, stir and dissolve. Pour into a bowl stand aside to cool.
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3Whisk in eggs, vanilla and fold through the sifted almond meal, tapioca flour, <strong>MAGGI Coconut Milk Powder and baking powder.</strong> Stir until the batter is smooth
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4Stir in the <strong>NESTLÉ DOCELLO Snowettes White Compound Chocolate.</strong>
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5Bake for 25 to 30 minutes until golden brown. Cool on a wire rack.
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6<strong>For the Ganache:</strong> In a small saucepan, dissolve the water and <strong>MAGGI Coconut Milk Powder</strong> and bring it to the boil. Add the <strong>NESTLÉ DOCELLO Snowcap White Compound Chocolate,</strong> remove from heat and stir until free of lumps. Stand aside.
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7Top the blondie with Coconut Ganache, Davidson Plum Powder and toasted coconut.
