1 cup of almond meal
2 tablespoons of coconut flour
1 cup of coconut milk + 2 tablespoons
1 tablespoons of coconut sugar + 1 teaspoon
1 teaspoon of vanilla
4 tablespoons of coconut oil
1 15-ounce can of chilled coconut milk
2 cups of assorted fresh berries and cherries
Powdered sugar and lemon wheels for garnish
Preheat the oven to 375°.
Place a 8” or 9” cast iron skillet in the oven.
Combine the eggs, almond meal, coconut flour, coconut milk, 1 tablespoon of coconut sugar and vanilla in a standing mixer with the whisk attachment and whisk on high for 5 minutes until combined, and light and fluffy. Cool in the refrigerator for 5 minutes.
Remove the cast iron skillet from the oven and add in the coconut oil. Once it has melted pour in the cooled Dutch Baby batter and bake in the oven for 25 to 30 minutes or until golden brown and cooked throughout.
Scrape the coconut milk fats from the top of the chilled can of coconut milk and whisk with a hand blender or in a standing mixer with the whisk attachment on high speed with 1 teaspoon of coconut sugar for 4 to 6 minutes or until light and fluffy. Chill before serving.
Once the dutch baby is finished, top off with assorted fresh berries, whipped coconut cream, powdered sugar and lemon wheels.