Recipes, Special Diets on March 23, 2012 by

Coconut Dutch Baby with Kahlua Bananas

This fabulous recipe comes from Shari, aka Red, of the blog Tickled Red. When asked to describe herself and her blog, Shari says, “I’m the wife of a competitive surfer with an extreme nature and the mother of two fantastic silly monkeys. Simply a coastal southern girl with a tendency to always look on the bright side. I’ve lived on the east coast for the past 26 years and would not trade it for anything in the world (humidity, mosquitoes and all). I believe in trying to stay optimistic as well as looking for the fun in life, even when faced with adversity. So Tickled Red will be a place to show case all of the little things that make me smile, say thank you and breathe just a little easier.”

Coconut Dutch Baby with Kahlua Bananas

Makes approx. 4 servings
Prep Time-Approx. 15 minutes (including chill time)
Cook Time-Approx. 25 minutes


  • 3 large Eggs
  • 1/2 cup Bob’s Red Mill Coconut Flour
  • 1 cup Milk
  • 1/4-1/2 cup Coconut Milk, use to help thin batter
  • 1/2 tsp Salt
  • 3 Tbsp Unsalted Butter, melted
  • 3 Tbsp Butter
  • 1/3 cup Light Brown Sugar
  • 1/8 tsp Cinnamon
  • 1/4 cup Kahlua
  • 3  Bananas; sliced
  • 1/2 cup shredded Coconut, pre-toasted

For Coconut Dutch Baby-

Place an 8- or 10- inch iron skillet in the freezer for approx. 10 minutes. Preheat oven to 450°F.

Combine the eggs, flour, salt and milk in a blender. Blend at low speed 1 minute or until well combined. {Or whisk in a bowl as I did} You want the consistency of pancake batter. If your batter seems too thick add coconut milk until you reach the desired thickness.

Pour melted butter in chilled skillet and swirl to coat. Pour in batter and bake 15 minutes. Reduce oven temperature to 350°F and bake 10 minutes longer or until golden brown and a fork comes out fairly clean.

*Note-If you haven’t had a dutch baby before it is perfectly normal for the center to be more moist than a pancake. Think firm custard.*

For the Kahlua Bananas-

In a large skillet melt the butter. Sprinkle in the brown sugar and stir until dissolved. Add cinnamon and pour in the Kahlua. Heat until all bubbly.

Slice the bananas in approx. 1/2 inch circles and add to the sauce. Cook until heated through but still firm, not mushy. Baste often for 3 to 5 minutes.

Serve & Enjoy!

A Few Coconut Flour Tips-

  • For some recipes the batter becomes so thick and you might be tempted to add extra water to thin it out. However, adding more liquid to the batter will not make it thinner. If you want to thin the batter, you can generally do so by adding a little coconut milk or more oil.
  • For some recipes the batter may seem too runny, that’s ok. When cooked, the batter will firm up and produce good results. Avoid the urge to thicken batter by adding more coconut flour. Adding more flour may produce a dry and crumbly product.  Generally, if you allow the batter to sit and rest for a few minutes, it will thicken slightly as the fiber absorbs the moisture.
  • Coconut flour is gluten free and will fall apart when you make pastry.  As a replacement to gluten, leavening comes from eggs and baking powder.


nichola says:

Oh BABY, the coconut dutch baby with Kaluha bananas….is the one I’d make….the Kaluha bananas look good on their own too…

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