Toasted Coconut Crumpets

toasted coconut, coconut recipes, coconut, crumpets, month end breakfast, bare cupboard breakfast, breakfast recipes, tea time, how to toast coconut, tami magnin, rumtumtiggs

“I’m hungry Mom!” I hear this so often in my house that I wonder how I will manage once the kids are teenagers. As it is we give them a hearty maize breakfast (nothing else fills their tummies…not even oats) and we try and give them fruit or yogurt about 3 hours later but inevitably we will hear this cry about an hour before lunch time.

Now when this happens near month end, your options will be limited even when it comes to baking something from scratch. Suddenly you are sitting with about 250ml of milk in the fridge and 2 eggs. Okay, let’s check the pantry. That looks like about 500ml of flour. Mmmm…now what to make?

This is how this recipe for Toasted Coconut Crumpets came about. I toasted the coconut to give it a more distinctive flavour and threw in a few tablespoons of almonds to make it nutty (and hopefully a bit more filling). This recipe makes about 20 medium sized crumpets and can be enjoyed hot or cold with butter and maple syrup. It could even make a school approved snack if you leave the syrup at home ;).

Toasted Coconut Crumpets

150ml desiccated coconut

20ml flaked almonds (optional)

500ml cake flour

10ml baking powder

2.5ml salt

60ml sugar

60ml oil

2 eggs

250ml milk

100ml water

15ml butter for frying

Heat non stick pan on stove and add coconut and nuts. Stir gently until toasted and fragrant. Remove from heat and set aside to cool in a bowl. Place pan back on the stove and melt 15ml of butter. While you are waiting for it to heat up sift together dry ingredients and whisk wet ingredients together in a tall jug with a fork. Combine wet and dry ingredients and stir well until smooth. Fry spoonfuls of batter in the pan leaving enough space in between to allow for spreading. Flip over when bubbles form on the surface and cook the other side until golden brown. Serve hot or cold with butter and maple syrup. Makes 20 crumpets.


  1. Sous Chef

    August 26, 2013 at 4:54 pm

    It is a very good pic, you are right to be pleased.

    1. rumtumtiggs

      August 28, 2013 at 11:48 am

      Thank you Sue. Foodgawker didn’t think so but I will keep trying :) xx

  2. Zirkie

    August 26, 2013 at 7:56 pm

    It looks yummy!! ….and the pic is perfect!! We often eat crumpets for supper on Sunday nights!! ♥

    1. rumtumtiggs

      August 28, 2013 at 11:48 am

      Thank you Zirkie. Do you eat them with something savoury on top or with jam? xx

      1. Zirkie

        August 31, 2013 at 1:25 pm

        The fam eats t it with syrup, sometimes with cheese. I like it with marmite! :)

  3. Kit

    August 28, 2013 at 9:28 am

    Still wonder if my English crumpets are a version of this or completely different. I’ve never made them before only bought them. They have holes in them that go right through almost to the bottom, so melted butter seeps right into them. Going to look them up now and see if there is a recipe online.

  4. Kit

    August 28, 2013 at 9:43 am

    OK – I’ve just found a recipe for English crumpets – it’s a spongy yeast batter. that’s what the difference is. They are cooked in crumpet rings on a griddle. Now I feel like making some, wonder where i can get crumpet rings from!

    1. rumtumtiggs

      August 28, 2013 at 11:45 am

      That’s so interesting Kit. Thx for looking it up. Do you think you could use the metal rings restaurants fry eggs in to get them perfectly round or maybe using a silicon mould? Have a lovely day today xx

      1. Kit

        August 29, 2013 at 9:08 am

        Yes I’m sure those would be just right… now to hunt some down – me who hardly shops anywhere but Spar and PnP!

  5. Tandy | Lavender and Lime

    August 30, 2013 at 9:01 am

    I could do with these for breakfast every morning!

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