Coconut Cream Muffins Recipes

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

COCONUT CREAM MUFFINS

Steps:

• Heat oven to 350°.
• Line 12 muffin tin with paper liners.
• Combine flour, baking powder and salt in a small bowl and set aside.
• In another bowl, combine cream with extracts and set aside.
• Beat butter in large mixing bowl on high speed for 1 minute.
• Gradually add sugar and beat until fluffy.
• Reduce mixer speed to medium and beat in eggs until well blended.
• On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
• Stir in coconut.
• Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
• Cool in pan on wire rack.
• For glaze, mix all ingredients and drizzle over muffins.

DELISH COCONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray mini-muffin pans with cooking spray.
• Mix together the coconut milk with the water in a mixing bowl. Stir in white rice flour, shredded coconut, and salt. Spoon the mixture into the prepared mini muffin cups, and sprinkle with sugar if desired.
• Bake in the preheated oven until the tops are golden brown and crusty, about 30 minutes.

COCONUT CREAM PIE PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
• To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag.
• Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
• Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
• Then brush the dough with egg wash and place in preheated oven.
• Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
• Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

COCONUT MUFFINS

Steps:

• In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.
• In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.
• Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.

COCONUT CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.