Coconut Cupcakes with Coconut Cream

Name: Coconut Cupcakes with Coconut Cream
Yield: 10
Ingredients: sugar 100 g; coconut milk 100 ml; desiccated coconut 50 g; egg 1; baking powder 2 tsp; flour 150-170 g; white chocolate 100 g; cream 33-35% 250 ml; desiccated coconut 50 g

Fragrant and delicate cupcakes whose flavor is enhanced by the cream. Coconut milk can be found in any large supermarket; it is not recommended to replace it. Chocolate callets were used in this recipe, but it is not essential. This amount of ingredients makes 10-12 cupcakes.

Total cooking time: not set
Number of servings: 10
Recipe difficulty: 3 / 5

Vegetarian Nut free Halal Kosher

Ingredients

for 10 servings

sugar 100 g
coconut milk 100 ml
desiccated coconut 50 g
egg 1
baking powder 2 tsp
flour 150-170 g
white chocolate 100 g
cream 33-35% 250 ml
desiccated coconut 50 g

Instructions

Preparing the cream

Step 1 of 14

Bring the cream to a boil.

Step 2 of 14

Stir in the desiccated coconut.

Step 3 of 14

Mix well.

Step 4 of 14

Cook for 2–3 minutes.

Step 5 of 14

Let it cool slightly and add the chocolate.

Step 6 of 14

Mix, chill, and leave in the refrigerator for 5–6 hours.

Preparing the batter

Step 7 of 14

Beat the egg with sugar.

Step 8 of 14

Pour in the coconut milk.

Step 9 of 14

Add the desiccated coconut.

Step 10 of 14

Mix well.

Step 11 of 14

Stir in the flour and baking powder.

Step 12 of 14

Grease the molds with butter. Pour in the batter, filling them to ⅔. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes. Let cool.

Step 13 of 14

Whip the cream.

Step 14 of 14

Top the cupcakes with the cream.