Coconut Puffballs

• 3/4 cup AP flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups light coconut milk (the light is a little thinner than the full fat and in this case that is what you want)
• 2 tablespoons coconut oil - melted - plus more for cooking
• 1/4 teaspoon coconut extract
• banana slices about 1/4 inch thick then cut those in quarters
• dark chocolate bar - cut into small chunks
• 1 egg - separated

1. Whisk the dry ingredients together. In a larger bowl - whisk the wet ingredients together except the egg white. Then mix wet and dry together.
2. Beat the egg white until soft peaks form, then fold it into the batter.
3. Heat your ebelskiver pan to medium. Put a small dot of coconut oil in each pocket (you might want to make 1 or 2 individual test ones before you go all out) then a tablespoon of batter. Add a piece of banana and a chunk of chocolate to the center of each on, then top with another tablespoon of batter.
4. The easiest way I have found to flip them is with pointy wood chopsticks. You can scoot them a bit to peek under, when they are browned you can push down on one side and guide it over on the other side. I BET there is a youtube video showing this ...
5. The chocolate and banana are going to be HOT in there so let them cool slightly before you eat them.
6. Share

flour, coconut flour, baking powder, salt, sugar, light coconut milk, coconut oil, coconut, banana, dark chocolate, egg

Taken from food52.com/recipes/17062-coconut-puffballs (may not work)