Ingredients
1/4 c. canned coconut cream
1/4 c. canned coconut milk (from can of coconut cream)
1 c. granulated sugar
1/4 c. vegetable oil
1 large egg
1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/3 c. pineapple purée (blend canned or fresh pineapple in a blender or food processor)
Sweetened shredded coconut, for garnish
Zest of 1 lime, for garnish
1 c. chopped white chocolate (or chips)
1/2 c. pineapple juice
Preparation
Step 1Make batter: Preheat oven to 350º (we used our Krups toaster oven for this recipe). In a medium mixing bowl, combine coconut cream (the thick white cream inside the can), coconut milk (liquid from same can) and sugar. Beat with a hand mixer until smooth. Step 2Add vegetable oil and egg to bowl and beat gently until combined. Mix in flour, baking powder, and salt until combined, then gently mix in pineapple purée. Step 3Spoon into mini muffin cups and fill until three-fourths full. Bake until a toothpick comes out clean, 12 to 15 minutes. Step 4Make frosting: Place white chocolate in a medium bowl. In a microwave, heat pineapple juice until scalding hot, 30 to 45 seconds. Pour juice over chocolate and place a plate on top to keep warm. Let sit 5 minutes, then whisk until smooth. Let thicken, 10 minutes.Step 5Once frosting has thickened, dip tops of cupcakes into frosting. Garnish with coconut and lime zest.
