Frying pan coconut blondie with sea salt honeycomb | NZ Woman's Weekly Food
A dessert that perfectly balances sweetness with a hint of sea salt, served warm and topped with whipped cream and crunchy honeycomb chunks
Ingredients
- 200g white chocolate, chopped
- ½ cup (70g) macadamia halves
- 125g unsalted butter, chopped
- ¾ cup (180ml) canned coconut cream
- ½ cup (110g) caster sugar
- ½ cup (110g) firmly packed brown sugar
- 1 Otaika Valley Free Range Egg, beaten lightly
- 1 cup (150g) plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (80g) desiccated coconut
- 1½ cups (375ml) thickened cream, whisked lightly, to serve
- SEA SALT HONEYCOMB
- 1 cup (220g) caster sugar
- ¼ cup (60ml) pure maple syrup
- ¼ cup (60ml) water
- 2 teaspoons baking soda
- 1 teaspoon sea salt flakes
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