Coconut Milk Scones with Homemade Plum Jam and Whipped Coconut Cream.


Wow – I have been MIA for just over 2 months!

Life has been flying by and unfortunately I have had to neglect the blog, again! But don’t despair – I have a whole BUNCH of recipes up my sleeve for the coming weeks.

Where to begin?!

I completed my first tri in December at the beautiful Callala Beach… after an amazing night dancing away and celebrating the wedding of Katie + Nath I jumped in the car (on 3 hours sleep) and headed off for my first race.

Needless to say by the time I arrived I was absolutely packing it. There were tears…

BUT – I got through it with the help of my trusty sidekick/biggest fan!

Finally acing a high five!
Finally acing a high five!


I ended up coming 3rd in my age group which I was pretty stoked about!

My time lately has been filled with training, hanging out, working and studying. I feel like I literally get home, get changed and head out the door for the next activity!

I have just finished uni exams and get a WHOLE 2 WEEKS off. It doesn’t sound like much, but to me it is awesome.

The next tri coming up is down at the gorgeous Huskisson – not too far from Callala in fact! I will be racing in the sprint which is a bit shorter than the one in Callala… which just means you’re expected to smash it out at a higher intensity. Eeek!

I am heading down with some of The Meat Trays who, after meeting them at the end of last year have fully embraced me and I love it! These guys are all about having the maximum amount of fun – with a side of sport thrown in for good measure. I have never met a group like them, the encouragement and pure ridiculousness is one of the greatest things I have had the pleasure of being involved in!

1,2,3 MEAT!
1,2,3 MEAT!

I have two goals for Husky…

1. sleep the night before!

2. improve on my swim leg

…And then let the celebrations begin!!!

Along with training, I have been trying to clean up my diet a bit again. And mainly failing… it seems the downhill slide into Christmas and overindulging quickly progressed into the New Year….

I feel this recipe is an appropriate re-entry into the blogosphere – it is super easy, healthy and such an awesome treat! Please accept this as my apology for neglecting the blog of late. I am SO proud of this recipe – I made it all up from scratch, apart from seeing some recipes for coconut whipped cream on the Internet this has come directly from the brain of Brick!

This jam, is definitely not on the naughty list! I managed to get my hands on some of the most AMAZING plums which were just starting to become a little too ripe. IDEAL for a jam!

This is the perfect topping on fresh, crusty bread or even better, scones!! I made mine quite tart but if you like it sweeter, just add some more maple/rice malt syrup.

Demolishing these – all in the name of quality control…

The bits and pieces


For the scones:

4 cups plain flour

1 tsp baking powder

1 tsp bi-carb soda

2 cups coconut milk (use full fat)

1 Tbsp maple syrup

1 Tbsp rice milk, for brushing

Pre-heat oven to 150ºC and lightly grease a baking tray.

In a large mixing bowl add dry ingredients and mix together well. Add coconut milk and maple syrup and using hands knead into a soft dough.


Divide dough into 8 even discs and place on tray, make sure sides of scones are touching. Drizzle rice milk over scones in place of an egg wash. Bake for 20-25 minutes or until scones are lightly golden.

Remove from oven and let cool.


For the jam:


6-7 over ripe plums

1/2 c water

1 Tbsp cinnamon

2 Tbsp rice malt syrup/maple syrup

1 tsp organic vanilla extract

1 tsp agar agar

In a medium sauce pan, add plums, cinnamon and vanilla and bring to the boil.

Once boiling, add rice malt syrup and agar agar powder. Stir constantly.

Drop heat down to low and let simmer for about 15 minutes until jam starts to thicken.

Remove from heat and and let cool before pouring into sterilised jars*. It will continue to set while it is cooling.

For the coconut whipped cream:


2 cups coconut milk, straight from the fridge and HAS TO BE FULL FAT

1 tsp organic vanilla extract

In a blender, blend on high speed for around two minutes until coconut whipped cream is formed… seriously, that easy. Store in the fridge!




*To sterilise jars, wash jars thoroughly and place in an oven  heated at 100ºC for 5-10 minutes or until jars are dry. Remove from oven carefully and let cool before filling with jam!


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