Wholesome Cook

Strawberry Coconut and Lime Friands (gluten and dairy free)

Delicious gluten and dairy free friands filled with summer’s best flavours of strawberries, coconut and lime. Great with a cup of hot tea in winter.

Strawberry Coconut and Lime Friands (gluten and dairy free)

Last Friday I attended the Sydney installment of Australia’s largest food and wine festival, the Good Food and Wine Show. One of the new finds this year included Brookfarm‘s absolutely stunning award-winning macadamia oil. I grabbed 2 bottles and went on my way, with a few samples of their new gluten free muesli (yes!) and gluten free Porrij porridge – thanks guys.

Now it may come as a surprise that I have been able to find fresh strawberries as we are now a third of the way into winter. I guess we are really blessed that way in Australia. A variety of climates helps produce delicious fruits and veg almost all year round. These beautiful, flavorful Queensland strawberries come into season right about now and at $2 a punnet that’s a real steal, especially in winter!

Strawberry Coconut and Lime Friands (gluten and dairy free)

Inspired by the ingredient and a delivery of brand new Baker’s Secret bakeware thanks to Impact Communications, I had decided to make summery friands. I don’t normally like to “waste” fresh strawberries in baked goods, but I thought that a fruitty friand would be the best match for the colder weather during our Aussie winter.

This friand recipe is yet another adaptation of my gluten and dairy free fig tarts – it’s just so versatile! This time I added some coconut and lime to the mix as well, which gave me a perfect excuse to also use Brookfarm’s delicious macadamia oil and Kokomo’s coconut water instead of the apple sauce I normally use to increase the moistness of the friands.

Strawberry Coconut and Lime Friands (gluten and dairy free)

Strawberry Coconut and Lime Friands (gluten and dairy free)
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Strawberry Coconut and Lime Friands (gluten and dairy free)

I used Brookfarm's macadamia oil and Kokomo's coconut water in this recipe, but feel free to use melted butter if not allergic, or peanut oil or even light-tasting olive oil. Icing on the friands is optional, I simply prefer to either dust them with a little icing sugar or serve with a little squeeze of lime juice over the top and sprinkled with extra coconut.
Servings: 8


For the Friands:

  • 2 eggs separated into whites and yolks
  • 40 g unrefined sugar
  • 115 g almond meal
  • 1/4 cup dessicated coconut
  • 1/2 tsp gluten free baking powder
  • 1/8 cup macadamia oil or peanut or light tasting olive oil
  • 1/8 cup coconut water
  • 1 lime zest and juice
  • 6 medium-sized ripe strawberries hulled and diced
  • extra oil and gluten free flour for greasing and dusting the tin

To serve, any combination of:

  • 1 tsp golden icing sugar


To make the Friands:

  • Using an electric mixer or whisk, beat egg whites until stiff peaks form. Set aside.
  • In a large bowl, beat egg yolks and sugar until light and flufy.
  • Add almond meal, dessicated coconut, baking powder, macadamia oil and coconut water. Add lime zest and juice. Mix well to combine.
  • Add egg whites and fold through the mixture.
  • Add diced strawberries and mix gently to distribute the fruit.

To bake:

  • Divide batter evenly between 8 holes of the friand tin.
  • Bake in a pre-heated oven for 20-25 minutes or until the friands are just starting to turn golden.

To serve:

  • Dust the friands with icing sugar or drizzle with some lime icing. Top with shredded coconut if desired.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook




Just A Smidgen June 27, 2012 at 12:43 pm

These are so pretty.. is it difficult to find macadamia oil or is there a substitute you’d recommend?

Martyna @ Wholesome Cook June 27, 2012 at 1:04 pm

It’s an Australian nut oil, so may be tricky to find overseas. You could use any oil really, my preference would be for peanut or light-tasti olive oil.

Just A Smidgen June 27, 2012 at 2:12 pm


thelifeshemade June 27, 2012 at 12:55 pm

I picked up about 4 punnets for $2 each the other day. The strawberries from QLD are just gorgeous. I think they’re better than the summer berries.

Martyna @ Wholesome Cook June 27, 2012 at 1:04 pm

I totally agree, so fragrant aren’t they?

sherilyn @ wholepromise June 27, 2012 at 1:16 pm

I am tasting these through the screen. It is so cold, wet and miserable here in QLD at the moment. These would surely brighten things up. Yummo!!!

lateraleating June 27, 2012 at 1:43 pm

Excellent recipe, never thought of using coconut water in sweets but totally makes sense.

Anna @ The Littlest Anchovy June 27, 2012 at 3:01 pm

I am really interested in that Macadamia oil…I have been trying some different oils out lately and finding that they make a big difference to the overall flavour. These look so lovely, I would fancy one with my tea this afternoon!

rsmacaalay June 27, 2012 at 4:21 pm

I must start trying this gluten free stuff, not that I am allergic with gluten but I never tried any yet.

Martyna @ Wholesome Cook June 27, 2012 at 6:18 pm

Hey Raymund, neither are we but eversince trying a gluten free lemon polenta cake I have been experimenting with gluten free baking a lot. And dairy free too since I cater for morning tea gatherings occasiocally and there’s always someone bound to have an allergy to both.

Nami | Just One Cookbook June 27, 2012 at 5:52 pm

Hmm I love them! Strawberry + coconut sounds excellent and I can pop these into my mouth non stop. =)

Maureen (@OrgasmicChef) June 27, 2012 at 9:48 pm

These are so pretty! I want to make these soon. I love this sort of thing for afternoon tea with the “girls”. (said laughingly)

Martyna @ Wholesome Cook June 28, 2012 at 7:59 am

As a matter of fact, I’m taking a batch to a girlfriend’s place this morning… She’s just had a baby so I don’t want to bother her with providing morning tea :-)

pencilkitchen June 28, 2012 at 11:05 pm

“When can I take pictures like that” oh… and “bake like that” :D

machisan June 30, 2012 at 4:38 pm

My jaws just dropped when I saw this picture.

Jas (the gluten free scallywag) June 30, 2012 at 9:38 pm

These are almost too pretty to eat! I can’t wait to try this recipe as mine is only eggwhites and a fair bit of butter. I love the sound of the macadamia oil.

Diana Maull November 20, 2012 at 4:58 am

Won’t you please put cups or ounces after grams in your recipe directions, for those of us in the U.S.?

Martyna @ Wholesome Cook November 20, 2012 at 8:52 am

Hi Diana, apologies for that – I have been trying to do so in most of my recent recipes. In the meantime, for conversions please see this page.

fashionaccordingtosteph December 19, 2012 at 4:13 pm

Recipe looks great, thinking of making them for Christmas. Might sub blueberries though as I can’t eat strawberries. Would they still work in muffin cases or would it just not be the same?

Martyna @ Wholesome Cook December 19, 2012 at 4:35 pm

Hi Steph, of course you can make them in muffin cases. And you can try making them with blueberries or even chopped up mango might be nice if you can eat it :-)

Lil August 22, 2013 at 12:08 pm

Do u know if xylitol would work in place of the white sugar?

Saskia July 2, 2015 at 8:50 pm

Wow, these look beautiful. I’m always on the hunt for good GF recipes, having three coeliacs in our extended family. Coconut water is an interesting addition to friands – I can imagine they’d be lovely and moist.

Martyna @ Wholesome Cook July 2, 2015 at 9:40 pm

Thank you, they are indeed quite moist and delicious. Like you, we have a lot of family members and friends who are either Coeliac or gluten-intolerant. Hence why I try to make most of my recipes adaptable.


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