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Coconut Ciambellone

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Ingredients

	4 eggs
	70 gr coconut oil
	50 gr coconut meat or dry coconut
	150 ml milk
	200 gr sugar
	1 yeast bag Pane Angeli
	450 gr gluten free flour

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Coconut Ciambellone

Name: Coconut Ciambellone
Ingredients: eggs: 4; coconut oil: 70 gr; coconut meat or dry coconut: 50 gr; milk: 150 ml; sugar: 200 gr; yeast bag Pane Angeli: 1; gluten free flour: 450 gr

Features:

Cuisine:

Italian

Easy

Ingredients

4 eggs
70 gr coconut oil
50 gr coconut meat or dry coconut
150 ml milk
200 gr sugar
1 yeast bag Pane Angeli
450 gr gluten free flour

Directions

Today we find a great availability of gluten free flour for baking and making pasta. The combination with coconut is amazing … it is like a trip to the tropics in a slice of this ciambellone!

Buongiorno!….. but first a coffe!

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Steps

Done

Preheat oven to 180*. Grease and flour a 24 cm bundt tin.
Place coconut meat or dry coconut and coconut oil with 50 ml of milk in a food processor fitted with blade. Process for 5 minutes.
Place eggs and sugar in the planetary's bowl and mix for 10 min. Add in the bowl the coconut mixture and mix. Melt the yeast bag in 100 ml milk and add the mixture into the planetary's bowl. Slowly add flour and work the semi-liquid dough in the planetary until well combined.
Pour the ciambellone's dough into the tin.
Bake for 45 minutes. Cool in the tin for 15 minutes, turn out.
Finish with a dusting of icing sugar.