Lime and Coconut Friands

This weekend’s weather has been very poor though apparently representative of classic English spring weather. Dreary grey skies, moderate to fairly heavy down pours put a damper on wanting to actually get out and do some stuff. Being slightly inspired to do something I thought I’d whip up a batch of some lime and coconut friands I used to make back home, and since I couldn’t find the recipe I previously used, adapted one found on the ABC website.

I had to improvise since I didn’t have a friand tin, though a small muffin tin worked out well. According to wikipedia, friands are popular in Australian cafes though I have seen a few in a number of French stores and cafes here in London.

Lime and Coconut Friands

Read on for the recipe.


  • 1 cup almond meal
  • 1 2/3 cups icing sugar sugar (sifted)
  • 3/4 cup plain flour (sifted)
  • 1/2 tsp baking powder
  • 3 tablespoons of dessicated coconut
  • 2 teaspoons of grated lime rind
  • 125g butter
  • 3 tablespoons of lime juice
  • 5 egg whites


  1. Mix all the dry ingredients together (almond meal, icing sugar, plain flour, baking powder, dessicated coconut, rind).
  2. Melt the butter.
  3. Beat the egg whites and mix with the dry ingredients, adding and mixing in the butter and lime juice.
  4. Fill a 12-hole muffin or friand mould with the mixture.
  5. Bake in a moderate (180C) over for about 15-20 minutes until barely golden.
  6. Remove from the oven, let rest in the tray for 5 minutes, then remove them to rest on a cooling rack.

Tip: I used to bump up the lime zest or juice for a stronger flavour

5 Replies to “Lime and Coconut Friands”

  1. Hi I found this post whilst searching for Friands. I was wondering when you said to beat the eggwhites lightly – do you mean lightly as in with a fork just to break the egg whites up a bit or with a whisk until soft peak forms?

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