Plum & Coconut Spoon Bread

Plum & Coconut Spoon Bread

 Has everyone been enjoying their sweet summer corn?  The corn here in Maryland has been a little hit and miss this year.  Actually, I’ve had some ears that have been down right wonky!  So for this month’s Improv Cooking Challenge, I am opting to bake with cornmeal!  Kristen, from The Frugal Antics of a Harried Homemaker has challenged us to use corn and butter as the key ingredients in our recipes.  And I’ve decided to put a slightly exotic spin on the traditional spoon bread by adding . . . . .

. . . . .COCONUT and PLUMSI don’t make a secret of the fact that coconut is one of my favorite flavors to work with!  And while I’ve noticed that many fruited spoon breads call for berries, this recipe incorporates the fruit as a puree to be served with the spoon bread.  It’s a little different and I hope you’ll try it!

 

Plum & Coconut Spoon Bread

Here’s what you’ll need:

 

Yields:  4-6 servings

Level of Difficulty:  easy

 

PLUM COCONUT SPOON BREAD:

  • 6 fresh plums
  • 1/2 cup of heavy cream
  • 1 can (13.5 oz) of coconut milk
  • 6 Tablespoons of unsalted butter, softened
  • 1/4 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 1 cup of shredded, unsweetened coconut
  • 3/4 cup of cornmeal
  • 4 eggs, separated
  • 1 teaspoon of baking powder

Slice the plums and puree them in a blender, skins on!  As with any seasonal fruit, the sweetness depends on how ripe they are.  So since my plums were a bit tart, I added 3 Tablespoons sugar. 

Preheat your oven to 350°F.  Butter a 2 quart baking dish.

In a medium saucepan, bring the cream, coconut milk, sugar and salt to a boil; stirring to dissolve the sugar.  Once boiling, remove your pan from the heat and stir in the cornmeal and coconut.  Whisk the egg yolks in a small bowl, and add a little of the cornmeal mixture.  Then whisk the yolks into the cornmeal mix and whisk in the baking powder. 

Beat the egg whites to soft peaks.  Gently fold them into the cornmeal mixture.  Pour your batter into the buttered baking dish.  Spoon little circles of the plum puree onto the top of the mixture and swirl with a toothpick.  Reserve the rest of the puree to serve with the spoon bread.  Bake for 25-30 minutes.

 

Plum & Coconut Spoon Bread

Serve warm or at room temperature with a drizzle of the plum puree.

Enjoy!

:-)

 

Recipe adapted from The Baltimore Sun.

And don’t forget to check out what my fellow improvers did with corn and butter this month!



Comments

  1. says

    I haven’t actually had any sweet corn this year, that really needs to change too! This spoon bread looks wonderful. I love the coconut!

    • Anne says

      Thanks Cassie! And I loved your guest post on Eat,Drink, Love….that pea and feta dip looks fabulous! : )

    • Anne says

      Thanks Mel! And I love your really creative strawberry cream cheese filled cornmeal thumbprints! I was hoping for a cookie recipe out of this challenge! : )

  2. says

    Oooh, spoon bread with coconut :) Love it! Add some plums and I am a happy girl! This looks amazing, Anne! Love your entry in this month’s challenge! xoxo

    • Anne says

      Thanks Anna! And I love your brown butter brown sugar popcorn! Very clever and a perfectly sweet and salty combo! : )

  3. says

    You have a winner here Anne! I’m going to turn this recipe over to the Mr. since he’s been making lots of cornbread lately. Hope he’s up for the challenge. This looks so delicious.

    • Anne says

      Thanks Sandra…and all of your pound cakes are winners….though I am partial to the recent white chocolate pound cake! : )

  4. says

    Is it dessert or a side? I feel like you could get away with serving it either way, but goodness a scoop of this with a scoop of ice cream and heaven I say. Pure heaven! I’m off to see my parents in Oregon this weekend and my dad loves coconut. I think perhaps I should give this a whirl!

    • Anne says

      Thanks Mikaela! And I LOVE the way you think! Your waffles with ice cream….SO perfect for BREAKFAST! : )

    • Anne says

      Thanks Ramona! And I love your idea of putting a perfect little peanut butter cup as the center of your sunflower cupcakes!

    • Anne says

      Thanks Melody! And I’m dying to try your corn fritters with that sweet honey butter….they look scrumptious! : )

    • Anne says

      Thanks Amber….and talk about colorful….what a vibrant and fresh corn and tomato salad you made! : )

  5. says

    Our sweet corn has been fabulous, but I’m afraid our season may be short due to the drought. I’m so impressed that you made a dessert! I brainstormed for a few minutes, but then took the easy way out :) We seem to have way too many sweets in the kitchen at the moment!!! Your spoon bread looks fantastic~

    • Anne says

      Thanks Liz….and you are lucky to live in corn country! And after I polish off a couple of your yummy corn quesadillas….I’ll be happy to help you get rid of your desserts! ;- }

  6. says

    This sounds absolutely, 100% amazing!! I adore coconut and I can’t say I’ve ever had it paired with plums and cornmeal. This sounds so appealing! I think I’ll need to make this very soon. Lovely post!

  7. says

    Now that’s a unique combination of flavors – plums and coconut! I love it! Spoon bread is one of my favorite sweet desserts and this one is no exception. I could definitely get my fill of this; in fact, it would be hard to share. :)

  8. says

    The coconut and plums sounds like such a yummy combo! Love your idea :) And I cannot stop eating plums this summer, I just finished off the last of the lb yesterday…. need to make a grocery store run this afternoon!

  9. says

    I love coconut milk – particularly in the summer; I find it has cooling, soothing properties. The bread looks so moist and delicious Anne – wonderful colour and flavour coming from the plum. Beautiful!

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