Coconut Aebleskiver

Coconut Aebleskiver

Kevin Nord

Take a traditional Danish aebleskiver recipe, then throw in a little taste of the tropics for an incredibly delicious sweet cocnutty breakfast treat. If you don't have an aebleskiver pan, you could probably just make little pancakes with the batter. This makes a great treat for winter holiday breakfasts.

Modified from: Coconut Aebleskiver

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30 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

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  1. In a glass bowl or measuring cup, mix the buttermilk and coconut. Let sit while you prepare the other ingredients.
  2. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
  3. Mix together the flour, baking powder, salt, baking soda and sugar. Add the egg yolks, buttermilk-coconut mixture, and melted butter and beat until smooth. Gently fold in the egg whites last. Allow batter to stand for about 15 minutes.
  4. Heat the aebleskiver pan over medium-high heat for a few minutes to assure that it is heated through. Put about 1 teaspoon of coconut oil in the bottom of each aebleskiver pan cup and heat until hot. Pour batter into each cup, filling just to the top. After just about a minute, use a wooden skewer to turn each aebleskiver about a quarter turn. Continue rotating until the pastry has formed a sphere. Cook until the aebleskiver is nicely golden brown on the outside, and the skewer comes out clean when you pierce the pastry. Move to a wire rack and dust with powdered sugar.


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