- 2 cups all-purpose flour
- 1/4 cup almond flour
- 1/4 cup shredded coconut
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, cut into cubes
- 1 cup plus 2 tablespoons coconut milk
- 1/2 teaspoon almond extract
- 1/2 cup pomegranate seeds
How to make this recipe
Preheat the oven to 425° and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flours, coconut, salt, baking powder and sugar. Throw in the butter and use your clean fingers or a pastry blender to pinch until the mixture becomes a coarse meal. Next, make a well in the center of the dry ingredients and pour in the milk and almond extract. Use a spatula to fold the dry ingredients into the wet until just combined, then carefully fold in the pomegranate seeds.
Flour a clean surface and transfer the dough to it. Make a 1-inch-thick oval with the dough and cut it into 8 equals triangles. Transfer the pieces to a parchment-lined baking sheet and bake for 13 to 15 minutes. Remove from heat once browned on top and enjoy warm.