If you love light, tender little cakes with crisp, buttery edges and bright, fruity flavours, these Blueberry, Lime & Coconut Friands are about to become a new favourite. Inspired by classic Australian friands and made with ground almonds, coconut, fresh lime zest, and juicy blueberries, they bake up into irresistibly pretty little treats that are perfect for teatime or sharing with friends.
This small‑batch recipe makes just nine friands — ideal for smaller households — and they’re wonderfully simple to prepare, even if you don’t have a friand pan. One bite of their delicate crumb and subtle macaroon‑like chew, and you’ll understand why they’re impossible to resist.
I fell in love with Friands a number of years ago when I discovered a fabulous recipe in the cookbook entitled What Katie Ate. It is the single recipe which inspired me to want to buy her cookbook, and I have to say, I fell in love at first bite!!
This recipe today I am showing is inspired by one I found in the Hamlyn book 200 Cakes and Bakes for a raspberry and coconut version. It only makes 9 versus 18 and is every bit as delicious as Katie's. I chose it because not only does it make fewer which is much more realistic in my tiny kitchen/home/family.
It also uses fewer egg whites, which means I have fewer egg yolks to dispose of. (Spaghetti carbonara is the perfect way to use these up by the way!)
Some of you may be wondering what exactly a friand is. A friand is a small almond and butter cake, usually containing fruit of some kind, and is closely related to the French Financier cake. Meant to be enjoyed in just a few bites, they are fabulously delicious.
Today I have decided to use blueberries in the cakes, as well as finely grated lime zest . . . blueberries, coconut and lime are a beautiful trinity of flavors and textures.
These cakes are just gorgeous . . . delicious flavors and the texture of the cakes is just beautiful . . . with crisp buttery edges . . . and a light crumb that almost floats away. If you have never baked Friands before, this is a nudge to inspire you to do so! Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
BLUEBERRY, LIME & COCONUT FRIANDS
Simple ingredients put together in the most delicious way.
- 1/2 cup + 1 TBS (75g) plain all-purpose flour
- 1 1/2 cups + 2 tsp. (200g) icing sugar
- 1 1/5 cups (125g) ground almonds
- 2/3 cup (50g) desiccated coconut, unsweetened
- the grated zest of one lime
- 5 egg whites
- 3/4 cup (175g) butter, melted
- fresh blueberries
- icing sugar to dust
NOTES ON INGREDIENTS
- Do not use self-rising flour.
- Sift the icing sugar in to get rid of any lumps.
- Do not use ground almonds which contain the skin. Use ground blanched almonds.
- Desiccated coconut is finely chopped and dried. Do not use shredded sweetened coconut.
- Scrub the skin of your lime very well before using to get rid of any wax, pesticides, or insect debris.
- I used large egg whites.
- I used salted butter.
- Fresh blueberries are preferred, but you can use frozen. Do not thaw them out before using.
HOW TO MAKE BLUEBERRY, LIME & COCONUT FRIANDS
These are relatively easy to make. Just follow the directions succinctly and you will have no problems.
Beat the egg whites until stiff. Fold into the flour mixture. (Don't beat the egg whites until they look dry. Folding means to cut a spatula down into the batter and gently fold. Repeat as needed to incorporate all of the whites.)
Stir in the melted butter until thoroughly combined. (Try not to over mix the batter. You want to retain as much air as possible.)
Divide the mixture evenly between the prepared friand tin cups/muffin cups. Top each with a few blueberries. (This helps to keep the berries from sinking to the bottom. Less is more here.)
Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
Let cool in the tins for 5 minutes before tipping out onto a wire rack to finish cooling.
Dust with icing sugar to serve. (Dust just prior to serving. Store in an airtight container.)
DO I NEED A SPECIAL FRIAND PAN?
HINTS & TIPS FOR PERFECT
BLUEBERRY, LIME & COCONUT FRIANDS
- Use fresh lime zest for the brightest flavor.The lime zest is one of the stars of this recipe, adding fragrance and lift to the almond‑coconut base .
- Don’t worry about having a friand pan.A muffin tin works beautifully — the cakes will still bake up light, golden, and delicious even without the traditional oval shape .
- Beat the egg whites just to stiff peaks.This gives the friands their signature airy, delicate crumb without making them dry or rubbery. The recipe specifically calls for stiff whites before folding them into the dry mixture .
- Fold gently to keep the batter light.Overmixing will deflate the egg whites. Use a soft hand when combining the whites and melted butter with the dry ingredients .
- Top with blueberries rather than mixing them in.Adding the berries on top helps prevent sinking and keeps the crumb tender and even. This recipe instructs topping each portion with a few berries before baking .
- Watch for that perfect golden finish.Friands bake quickly — 18–20 minutes is usually enough. They’re done when golden and a toothpick comes out clean .
- Let them cool before dusting.A short rest in the tin helps them set, and dusting with icing sugar once cool gives that pretty, tea‑table finish without melting into the surface .
- Experiment with flavours once you’ve mastered the base.Apricots with pistachios, pears with ginger, or apples with cinnamon — the batter is wonderfully adaptable .
- Use up leftover yolks wisely.Since this recipe uses only whites. Spaghetti carbonara is a delicious way to avoid waste .
- Expect a gorgeous texture.These friands should have crisp, buttery edges, a light crumb, and a slight macaroon‑like chew — all signs you’ve nailed it .
FREQUENTLY ASKED QUESTIONS
WHAT IS A FRIAND?
A friand is a small almond‑and‑butter cake, usually made with fruit, and closely related to the French financier. They’re meant to be just a few bites — light, tender, and very popular in Australia and New Zealand.
DO I NEED A SPECIAL FRIAND PAN?
No — a muffin tin works perfectly. A friand pan simply has oval‑shaped wells, but the recipe bakes beautifully in a standard medium muffin tin.
WHAT MAKES THESE FRIANDS SO DELICIOUS?
They have crisp, buttery edges, a light crumb that almost floats away, and a subtle chewiness reminiscent of a macaroon. The combination of blueberries, lime zest, and coconut creates a gorgeous balance of flavor and texture.
CAN I USE DIFFERENT FRUITS?
Absolutely — chopped fresh apricots, pears with ginger, or apples with cinnamon would all be lovely. The recipe is very adaptable.
WHY DOES THIS RECIPE USE ONLY EGG WHITES?
Friands traditionally rely on egg whites for their light, delicate texture. This version also keeps the quantity modest, making it practical for small households — and easier to use up the leftover yolks. (Great for using in your scrambled eggs, omelets or spaghetti carbonara!)
HOW MANY FRIANDS DOES THIS RECIPE MAKE?
This small‑batch version makes 9 friands, perfect for smaller families or anyone who doesn’t want a huge batch. You can double the recipe if you wish.
CAN I BAKE THESE AHEAD?
Yes — friands keep well for a day or two in an airtight container. Their moist, buttery texture helps them stay tender.
DO THESE FREEZE WELL?
Yes. Freeze them without the icing sugar dusting, then thaw at room temperature and dust just before serving.
WHAT IF I DON'T HAVE FRESH BLUEBERRIES?
You can use frozen blueberries — just don’t thaw them first to avoid streaking.
HOW CAN I TELL WHEN THEY ARE DONE?
They should be golden on top, and a toothpick inserted into the center should come out clean after 18–20 minutes of baking.
A FEW ADDITIONAL
SMALL TEATIME CAKES TO ENJOY
Who doesn't like a small cake just for them? Perfect for picnics and teatimes.
CHERRY TOPPED FAIRY CAKES - Everything a classic British teatime bake should be — soft, buttery sponge topped with a sweet, glossy icing and a jaunty half‑cherry that makes them look as magical as they taste. Delightfully simple and wonderfully nostalgic, they’re the kind of forgiving, fuss‑free bake that children love to help with and adults love to eat, perfect for parties, picnics, or an afternoon cuppa. With their golden tops, glossy glace, and that signature cherry crown, they’re guaranteed to bring smiles all around.
BUTTERFLY CAKES - These dainty Butterfly Cakes are the posh British cousin of the classic cupcake — light, tender little sponges filled with a cloud of whipped cream or buttercream, a dab of sweet jam, and their charming “wings” perched on top for that iconic look. Simple to bake and utterly delightful to serve, they’re perfect for afternoon tea, children’s parties, or any moment that calls for a pretty, nostalgic treat that brings instant joy.
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Yield: makes 9
Blueberry, Lime & Coconut Friands
Prep time: 15 MinCook time: 20 MinInactive time: 5 MinTotal time: 40 Min
These lovely little cakes are very simple to make and oh so moreish. Almost dangerously so!
Ingredients
- 1/2 cup + 1 TBS (75g) plain all-purpose flour
- 1 1/2 cups + 2 tsp. (200g) icing sugar
- 1 1/5 cups (125g) ground almonds
- 2/3 cup (50g) desiccated coconut, unsweetened
- the grated zest of one lime
- 5 egg whites
- 3/4 cup (175g) butter, melted
- fresh blueberries
- icing sugar to dust
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter your friand tins (or muffin tins) well and set aside.
- Sift together the flour and icing sugar. Stir in the almonds, coconut and lime zest.
- Beat the egg whites until stiff. Fold into the flour mixture.
- Stir in the melted butter until thoroughly combined.
- Divide the mixture evenly between the prepared friand tin cups/muffin cups. Top each with a few blueberries.
- Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
- Let cool in the tins for 5 minutes before tipping out onto a wire rack to finish cooling.
- Dust with icing sugar to serve.
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If you’re craving something warm, simple, and deeply comforting, this Cheese & Potato Pie is the kind of dish that is a real family pleaser. Made with tender slices of waxy potatoes, plenty of melty cheese, sweet onion, and a handful of green beans for color and goodness, it bakes into a creamy, savory custard that’s almost like a cheesy potato omelet — but even better. It’s budget‑friendly, family‑friendly, and a wonderful way to use leftover potatoes or even tinned ones.
This is the kind of old‑fashioned, no‑fuss recipe that fills your kitchen with the coziest aroma and makes a simple supper feel special. Serve it warm with fresh bread, sliced tomatoes, and a crisp salad, and you’ve got a meal that’s as comforting as it is delicious. It also makes for a great Vegetarian Entree for those veggies in your life.
This dish I am showing you today is a fabulous vegetarian main dish, filled with lovely flavors and textures, always assuming that you still eat eggs and cheese. It makes a great use of leftover cooked potatoes, or you can cook potatoes fresh to use in it as I have done.
You could also serve this as a side dish if you are a meat eater, or even add cubed meat to the casserole if you wanted to. Smoked sausage, ham, browned sausage meat, etc. all would work very well. As you can see it is very adaptable.
Cheese, onions, potatoes, and green beans are layered up in a dish and then a seasoned milk and egg mixture is poured over top. It is then baked, covered, for about 20 minutes or so. You uncover it, give it a stir and then bake it for another 20 or 25 minutes, until all of the flavors have melded and the custard has set properly. It is almost like a baked potato and cheese omelet, and is very, very good.
It is very simple and yet has fabulous flavors. Hearty and delicious, this is wonderful served along with some buttered brown bread, a tasty leafy salad and some sliced fresh tomatoes.
INGREDIENTS NEEDED TO MAKE
CHEESE & POTATO PIE
Simple ingredients put together in the most delicious way. You can't go wrong.
- 2 pounds (700g) waxy new potatoes, peeled and sliced
- 2 large free range eggs
- 9 1/2 fluid ounces (275ml) whole milk
- 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
- salt and black pepper
- 1 small onion, chopped
- a generous handful of sliced green beans
NOTES ON INGREDIENTS
- Waxy new potatoes are potatoes that hold their shape during cooking. They will not turn to mush. This is the perfect time of year for those.
- It is not necessary to use free range eggs. That is a personal choice.
- Do use whole milk (homogenized). This is integral to the rich creaminess of the custard.
- Use any well flavored cheese that you enjoy. I used Parmesan and a strong cheddar.
- You can add some dried herbs along with the salt and pepper for even more flavor. Thyme and summer savory both would work well, but so would basil, or oregano, etc.
- Peel the onion before chopping. I like to chop it fairly fine.
- I cut the green beans into two inch lengths. Any larger ones I slivered so that they were all roughly about the same size.
HOW TO MAKE CHEESE & POTATO PIE
This is truly a simple bake. Prepare to be dazzled by it's simplicity.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.)
- Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese. (If you prefer you can use a different vegetable, just make sure it is cut roughly the same size as green beans. Also if it is a harder vegetable such as carrots, you may want to parboil them.)
- Beat together the eggs and milk, seasoning lightly with salt and black pepper. (You could add some fresh or dried herbs as well if you wish. Thyme and summer savory both work well.)
- Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil. (This is important.)
- Cook in the preheated oven for 25 minutes. Uncover and stir the potatoes from the outside to the center. (This helps to distribute the custard evenly.)
- Cook, uncovered for a further 20 to 25 minutes. Serve warm.
HINTS & TIPS FOR SUCCESS
Use waxy potatoes for the best texture
Waxy new potatoes hold their shape beautifully and won’t turn mushy during baking.
Leftover or tinned potatoes work perfectly
Don’t hesitate to use leftover cooked potatoes or even well‑drained tinned new potatoes. Both options work very well and save time.
Parboil just until barely tender
A quick 5‑minute parboil is all they need before layering. This keeps the slices intact and prevents overcooking later in the oven.
Layer thoughtfully for even flavor
Alternate potatoes, cheese, onions, and green beans so every bite has a bit of everything. Finish with cheese on top for that gorgeous golden layer.
Season the custard mixture well
The eggs and milk form a savory custard that binds the whole dish. A light seasoning of salt and pepper ensures the flavors shine through. You could also add some dried herbs to give the dish even more flavor. Thyme or summer savory would both work well.
Cover tightly for the first bake
Covering the dish traps steam, helping the custard begin to set gently without drying out the top. This step is essential for that creamy, omelet‑like texture.
Stir from the outside in
When you uncover the dish halfway, give the potatoes a gentle stir from the edges toward the center. This redistributes the custard so it sets evenly throughout.
Bake until the custard is fully set
The pie is ready when the custard is no longer liquid and the top is lightly golden. This ensures the slices hold together beautifully when served.
Let it stand briefly before serving
A short rest helps the layers settle and makes the pie easier to spoon out neatly.
Serve simply for a comforting meal
Fresh bread, sliced tomatoes, and a crisp salad make the perfect accompaniments.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER COOKED POTATOES?
Yes! This recipe works beautifully with leftover cooked new potatoes. Simply peel and slice them before layering.
CAN I USE TINNED POTATOES?
You can — and they work surprisingly well. Just drain them thoroughly and slice into rounds before using.
WHAT KIND OF CHEESE WORKS BEST?
A mix of Parmesan and Cheddar gives the best flavor — salty, savory, and melty. The recipe uses a generous cup of grated cheese, and this combination adds great depth to the dish. You can experiment and use your own favorite cheeses.
DO I HAVE TO ADD GREEN BEANS?
Green beans add color, texture, and a portion of your five‑a‑day, but you can leave them out if you prefer. The recipe includes them for flavor and nutrition, and they’re layered right in with the potatoes and cheese. If there is another vegetable that you would prefer, by all means use that. Slivered Carrots, peas, asparagus. All would work well.
IS THIS DIABETIC-FRIENDLY?
It can be. New potatoes are lower GI, and when combined with protein (egg) and fat (cheese), the overall GI is reduced even further, making it a balanced option when served with whole wheat bread and salad.
HOW DO I GET THE CUSTARD TO SET PROPERLY?
Bake the dish covered first, then uncover and stir the potatoes from the outside in before finishing the bake. This helps the egg‑and‑milk mixture distribute evenly and set into a soft, savory custard.
WHAT CAN I SERVE WITH CHEESE & POTATO PIE?
It’s lovely with fresh bread, sliced tomatoes, and a mixed salad — a simple, comforting supper that feels complete without much fuss.
CAN THIS BE SERVED AS A SIDE DISH?
Absolutely. As a main, it serves 4–6, but it can easily stretch further when served alongside a protein or other sides.
A FEW OTHER DELICIOUS VEGETARIAN DISHES TO CONSIDER
Here are a few extra recipes in the Vegetarian realm that we like that you might also enjoy! I can promise you that they are delicious!
HEARTY VEGETARIAN CHILI - Thick, rich, and wonderfully satisfying — the kind of plant‑based comfort food that warms you right to your toes. Packed with finely chopped vegetables, plenty of kidney beans, tomato passata, and a fragrant blend of cumin, cinnamon, garlic, and mild chili powder, it simmers down into a luxurious, meaty‑textured chili without a speck of meat in sight. A square of dark chocolate stirred in at the end adds beautiful depth, making every spoonful feel extra special. Serve it with sour cream, guacamole, and crisp tortilla chips for a bowl that’s wholesome, economical, and absolutely delicious.
VEGETARIAN PAELLA - This vibrant dish is a colorful celebration of fresh summer vegetables — tender baby courgettes, sweet cherry tomatoes, crisp green beans, and buttery peas — all nestled into golden saffron‑infused paella rice. Lightly sautéed veg, fragrant garlic and rosemary, and a rich vegetable stock come together to create a dish that’s hearty, flavorful, and wonderfully satisfying without a hint of meat. Finished with toasted almonds and fresh parsley for a nutty crunch, it’s a simple one‑pan meal that feels sunny, rustic, and deeply comforting. A beautiful way to enjoy your five‑a‑day in one delicious bowl.
Pin this recipe to your Potato, Casserole or Vegetarian Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 4 to 6
Cheese & Potato Pie
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
A simple and delicious Vegetarian Main. Serve with buttered fresh brown bread, sliced tomatoes and a salad on the side
Ingredients
- 2 pounds (700g) waxy new potatoes, peeled and sliced
- 2 large free range eggs
- 9 1/2 fluid ounces (275ml) whole milk
- 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
- salt and black pepper
- 1 small onion, chopped
- a generous handful of sliced green beans
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.)
- Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese.
- Beat together the eggs and milk, seasoning lightly with salt and black pepper.
- Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil.
- Cook in the preheated oven for 25 minutes.
- Uncover and stir the potatoes from the outside to the centre. Cook, uncovered for a further 20 to 25 minutes. Serve warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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