The Best Coconut Lime Muffins aren’t a traditional muffin since they are made with a mixer, and not the traditional Wooden Spoon. But they look like muffins, so for ease of typing, that’s what I’m going to call them.
These Tart Coconut Muffins are a mini tropical holiday on a dreary school morning. There are a few extra steps, to make these, (so maybe bake them the night before if your mornings are rushed) but I promise it will be worth it.
Don’t be intimidated by the list of ingredients…. Lime peel and lime juice are listed a few times… you can prep it all at once.
Cream of Coconut is found in the Adult Beverages section in our grocery store (generally, you use it to make Pina Colodas). It’s non-alcoholic, and thick as heck. If you can’t find it… use heavy cream and a teaspoon of coconut extract.
Read the whole recipe before starting… OK?
Best Coconut Lime Muffins Recipe
How to Toast Coconut
Toast the Coconut- I put a few tablespoons of flaked coconut into an oven safe pan, and set in oven with the cupcakes… should only take 5 to 10 minutes to toast the coconut, so keep an eye on it! When it’s nice and brown… take it out of the oven and cool on a plate. Set aside
What is Cream of Coconut?
What is the difference between Cream of Coconut and Coconut Milk?
Coconut milk – Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut. Coconut milk is a rich, creamy liquid made from water and coconut pulp.
Cream of coconut or Coconut Cream – Cream of coconut is a smooth, thick liquid made from fresh coconuts. It is made by It is made by chilling coconut milk and skimming off the thick, rich layer of cream that forms on top of it. It is thick and very sweet, and commonly used in mixed drinks.