Blueberry-Banana-Coconut Flognarde

I made coconut yogurt the other day and needed to do something with the reserved whey. There is about 3 cups to work with. To start, I decided to make a flognarde with blueberries, bananas and coconut.



3 bananas, sliced
2 cups fresh or frozen blueberries
3 eggs
1 cup coconut whey
1/3 cup raw sugar
1/2 cup flour
5 tablespoons melted butter
1 teaspoon vanilla bean powder
1/4 cup shredded coconut, unsweetened


Preheat the oven to 325 degrees F.

Lightly grease a pie pan or similar sized baking dish with butter. Fill the dish with the sliced bananas and blueberries. Combine remaining ingredients in a blender except for the coconut. Blend until smooth. Pour custard over the fruit. Bake for 45 minutes.

After 45 minutes, remove the flognarde from oven and top with the shredded coconut. Return to the oven and bake another 15 minutes. Serve warm or at room temperature. Store in refrigerator.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

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