Makes 8 Cupcakes:

Ingredients

Coconut Cupcakes:

  • 1 1/2 cups unsweetened coconut
  • 1/2 Cup almond flour
  • 2 teaspoons coconut flour
  • 3/4 teaspoon baking powder
  • pinch of himalyan sea salt
  • 3 large eggs, (optional or use egg replacer)
  • 1/3 cup coconut sugar
  • 1/3 cup full-fat coconut milk
  • 3 tablespoons coconut oil
  • 1 1/2 teaspoons vanilla extract

Coconut Whip:

  • 1/2 Cup of full-fat coconut milk
  • coconut sugar or honey, optional
  • 1/3 cup toasted coconut

Directions

  1. Preheat the oven to 350°F . Line 8 muffin cups with liners.
  2. Fill the cupcake liners so that they're almost full and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  3. Remove from the oven, let the cupcakes cool for 2 minutes in the tins, and then turn the cupcakes out onto a wire rack to cool completely before frosting.
  4. Whip the coconut cream top off cupcakes, and enjoy!

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