Step 1

Firstly, prep everything. Once you start going, you'll need to move quickly so have everything handy. Pre-heat the oven to 325f degrees and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Grab your tools: hand mixer (you can use a stand mixer, but I find it to be better for whipping egg whites so I can stay in control), all ingredients, any additional seasonings, two mixing bowls (the larger one should be used for egg whites), a large spoon to scoop and drop the bread with.

Step 2

Using a full-fat can of coconut milk that has been refrigerated overnight or several hours, spoon out the top coconut cream and add to the smaller bowl.

Step 3

Separate eggs into the two bowls, adding the yolk to the bowl with the cream and be careful to not let the yolk get into the whites in the larger bowl.

Step 4

Using a hand mixer, beat the yolk and cream together first until nice and creamy, make sure there are no clumps of coconut left.

Step 5

Wash your whisks well and dry them.

Step 6

Add the baking powder into the whites and start beating on medium with the hand mixer for a few minutes, moving around and you'll see it get firmer. Keep going for a few minutes, you want to get it as thick as you can with stiff peaks. The thicker the better. Just don't over-do it. Once you can stop and dip the whisks in leaving peaks behind, you're ready.

Step 7

Quickly and carefully add the yolk-coconut mixture into the whites, folding with a spatula, careful not to deflate too much. Keep going until everything is well combined but still fluffy.

Step 8

Now you can grab your spoon and start dropping your batter down on the baking sheet. Keep going as quickly and carefully as you can, or it will start to melt. They should look pillow-y.

Step 9

Steadily add your baking sheet to the middle rack in the oven and bake for approx. 20-25 minutes. You should be able to scoop them up with your spatula and see a fluffy top and a flat bottom. Store in the fridge for about a week or freeze.