These perfect little mini muffins are pure heaven. They bring me right back to childhood, eating donuts for a special treat on Sunday morning with my family. 1 can of coconut milk plus a few other pantry staples are all you need!
1 15oz can coconut milk, full fat, NOT shaken or stirred
1 1/2c flour
1 1/2t baking powder
1/3c shredded coconut, unsweet
1c shredded coconut, unsweet
1T coconut oil (plus more for greasing the muffin pan)
Preheat oven to 350°F. Scoop 1/2c of the coconut cream off the top of the can and cream together with sugar until smooth and light. Stir the remaining contents of the coconut milk until smooth. Add vanilla and egg, incorporate. Add nutmeg, cinnamon and salt, blend. Dump in half of the flour and baking powder, mix then pour in 1/2c of the reserved, stirred coconut milk. Mix until just brought together. Fold in 1/3c coconut. Makes 24 mini muffins. Bake for 18-22 minutes.
Spread 1c coconut evenly on a sheet pan and bake for 3-4 minutes until golden brown. Pour into a bowl, add 1/4c sugar and toss. Set aside. Bring remaining coconut milk and coconut oil to a boil then reduce to a simmer for 2-3 minutes, whisk occasionally. Pour into a bowl.
When cool to the touch, dunk muffins in milk mixture then directly into the sugared coconut and let cool completely.