Coco Bean Down Under

Coco Bean Down Under updated their address.

It was stressful and it was rushed and it was rough, but my big boy *loved* his birthday cake. Strawberry cake and strawberry buttercream, modelled on a Lego Mindstorms brick.

Cappuccino and crostata and copper, oh my!

I ❤️

A friend needed a cake. A very specific cake for a very special small person. I’m super-proud of this creation, which pushed my self-taught fondant and gumpaste skills to the very edge. I hope she loves it.

Next week we're supporting Cereal for Coffee and we'd love you to help us. Please bring in a box of cereal on Tuesday 18th June and we'll give you a free 12oz coffee! You'll be helping to feed the hungry kids of Logan.

A bit of late-night baking for some friends working overtime tomorrow. Easiest bickies ever, and they’re gluten free! 1 cup of peanut butter, one cup of sugar and one egg. That’s it! I added the remains of my homemade strawberry jam to make them PB&J bickies, but they’re great without, too. Bake around 10-12 minutes in an oven preheated to 180 C. I got 24 biscuits out of this batch. They’re best eaten on the day they’re made. &j

Look at these bad boys! Giant, moist, nut-filled brownies at , opposite Greenslopes Private Hospital. Their is fantastic and I’d happily munch on anything from their cabinet.

No secret ingredients in my hummus for , but no measurements either, mostly coz I don’t measure! Chickpeas, black beans, avocado, tahini, olive oil, fresh lime juice, garlic, salt, pepper, cumin and smoked paprika.

My favourite part of making this vegan, gluten-free peanut butter caramel slice for Cheep Trill is smoothing the glossy puddle of liquid Callebaut over the protein-rich base.

Coco Bean Australia is taking a much-needed break from regular baking, after five years of juggling my real job, parenting two small humans and playing with sugar and chocolate. I’ve made an exception for my beloved Cheep Trill ...that’s who this teetering tower of spiced sweet treats are for.

If you’ve noticed that my products are no longer on sale at , it’s because they’re fantastically supportive and understood my need for a break. Please continue to support them - their chefs are baking amazing muffins, cakes and cookies to tempt you and the coffee is as wonderful as ever.

I’m hoping to return to the kitchen later in the year, but for now, updates will be sporadic. Thank you for your ongoing support for my desserts...I’m truly humbled by the love that comes my way when I feed people. ~Fran~ ❤️

Hey peeps, heads up!
We're closing at 1pm on Sunday. So that means, kitchen and coffee will finish at 1pm instead of the usual 2pm.
We're taking an early mark to celebrate the christmas season and what has been a massive year, with our staff.
Please share this post so word gets around.

Forming these tiny macaroons, made from coconut, sugar and aquafaba (the water you drain out of tinned chickpeas) is fiddly and painful and repetitive and time-consuming, but the end result is worth every minute. Allergy friendly, sweet & chewy, bite-sized but satisfying.

We’re hiring! We’re looking for a casual cook or chef to join our awesome team. Drop us a line at [email protected] or drop by the cafe to see us. Extraction peeps, please share.

The baker’s version of latte art.

Mutant gigantolemon! For reference, I have big lady-hands (glove size 7.5). Plenty of juice and zest for the recipe I was following.

Ahhhh, that's better!

When you get this far, after having to remake the tart shells, and can't find the damn blowtorch...

Almonds and spice and all things nice - that's what choir bickies are made of. Vegan GF cookies for Cheep Trill Community Choir.

Gluten-free lemon blondie bombs, filled with lemon curd & macadamia and topped with a drizzle of creamy Callebaut couverture white chocolate. Exclusive to in Slacks Creek - fresh batch in the oven now, ready for delivery in the morning.