"Found this on the BHG website and I think I'm in love! What a great combination with the flavors of coconut and almond. This seemed more of a great way to serve dessert instead of breakfast - so we topped with some vanilla ice cream and drizzle of chocolate syrup...."
INGREDIENTS
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1 3⁄4 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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1 dash salt
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3 eggs
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1 (14 ounce) can unsweetened coconut milk
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6 tablespoons butter, melted
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3⁄4 cup coconut
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1⁄2 cup chocolate ice cream topping
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1⁄2 cup almonds, toasted and chopped