Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Coconut muffins are soft and fluffy with a sweet, fragrant, and rich flavor from coconut milk, sure to make any sweet tooth swoon. Let’s join TasteVN into the kitchen to check out the recipe for this cake dish!
Ingredients for Coconut Muffins For 6 muffins
Organic flour 70 gr Organic baking powder 4 gr Chicken egg 1 piece Young coconut flesh 1 piece (or use canned coconut milk) Shredded coconut A little Coconut oil 20 ml (or melted Ghee butter) Unsweetened fresh milk 100 ml Vanilla extract 2 ml Salt A little Organic sugar 10 gr (for children over 12 months)
How to choose fresh, clean, quality chicken eggs
- Choose eggs that have a thin white powdery layer on the outside, feel rough or heavy to the touch as these are fresh eggs. If the eggshell is smooth, shiny, or has cracks, it indicates that the eggs have been stored for a long time and are not fresh.
- Hold the egg up to your ear and shake gently; if you hear a sound, it means the egg is old and has been stored for a long time. If you don’t hear anything and feel the egg moving strongly, it means the egg is bad and is in the process of hatching…
- Do not buy eggs that show signs of cracked shells as bacteria can easily enter, or if there are signs of white mold on them.
Tools needed
How to make Coconut Muffins
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Prepare and mix coconut meat
Wash the coconut meat and then cut it into small cubes. Next, blend the coconut meat with 60ml of unsweetened milk. Then, divide this mixture into 2 parts, one part to mix with the cake flour and one part to make the coconut milk sauce.
Next, put 40ml of unsweetened milk, 20ml of blended coconut milk, 20ml of coconut oil, 2ml of vanilla extract, and 1 egg into a bowl, then whisk the mixture well with a whisk.
Tip: The egg and milk must be at room temperature. If taken from the refrigerator, let the egg and milk cool down before mixing.
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Mix the flour
In a new bowl, add 70gr of flour and 4gr of baking powder, then mix well. After that, sift this flour mixture into the above coconut milk mixture. Mix well until the mixture is combined.
Tip: To avoid the cake being dense and not rising, do not mix the flour for too long! -
Bake the cake
Preheat the oven to 180 degrees Celsius for 10 minutes.
Pour the batter into 2/3 of the height of the cupcake mold, sprinkle a little shredded coconut on top of the cake, and bake for 20 minutes at 180 degrees Celsius.
Tip:
- If the top of the cake is not golden, you can bake for an additional 5-10 minutes.
- To check if the cake is done, insert a toothpick into the center of the cake. If it comes out dry and does not stick to any batter, it is done.
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Final product
Finally, place the cake on a plate, drizzle a little blended coconut milk sauce and fruit on top to finish.
The coconut muffin has an irresistible aroma, extremely appealing. The cake is soft and fluffy with a light sweetness and a creamy flavor from the coconut milk sauce, ensuring you will absolutely love it.
The coconut muffin is sweet and rich, making it extremely suitable for you to enjoy with your family. Let’s get into the kitchen and make it right away, TasteVN wishes you success!
