This is a recipe that I had bookmarked a while ago, and had been meaning to try for a while. In fact, I really like the recipe because there is no wastage – 250 g butter, ie, an entire block of butter, 200 ml of coconut cream, which happens to be one pack of coconut milk, and that is all great because I don’t end up with that little bit of this or that and have to find a way to use them up later.
The muffin itself was not a disappointment either. It was moist and very flavourful. Well, with the amount of desiccated coconut that I added, there was no way the muffin would be anything but extremely coconut-y.
And being an easy muffin recipe, everything was basically “dumped” into a bowl, and mixed with a whisk.
To start, I added lukewarm melted butter into a big mixing bowl. Into this, I added coconut milk (or cream if you prefer) and eggs. I whisked to mix.
I added caster sugar and whisked again.
The salt was then added, followed by the flour, which I added in 3 batches, and whisked until combined.
Finally, the desiccated coconut was added and mixed thoroughly.
Using an ice cream scoop, I dished the batter into liners.
The muffins were baked for about 20-30 minutes (depending on your oven – mine baked in about 30 minutes), until the tops turned golden brown. Do keep an eye on the muffins towards the last 5 minutes of baking as you don’t want to burn the coconut.
If you like coconut, then this is a great recipe to try because you will get all the coconut cravings you may be having in just one bite of this muffin.
- 240 g desiccated coconut
- 250 g self raising flour, sifted
- 250 g butter, melted and mostly cooled
- 5 eggs
- 250 g castor sugar
- 200 ml coconut milk/cream
- 1/8 teaspoon salt
- Pre-heat the oven to 180C.
- Mix together butter, coconut milk/cream and eggs.
- Add sugar and whisk to combine.
- Add flour in 3 batches, whisk to mix well, and desiccated coconut.
- Stir until well mixed.
- Dish the batter into the liners and bake 20-30 minutes or when an inserted skewer emerges cleanly. The tops of the muffins should be golden brown.
- Muffins can be kept frozen in an air-tight container for up to 3 months. Thaw before re-heating.