Easy Pineapple and Coconut Muffin (Lactose Free)

Pineapple Muffin and Coconut is an option easy e practice to take with you for snacks, breakfast and afternoon tea too!

The combination of Pineapple e Coco It’s not news to anyone. There are several cakes combining these two flavors that complement each other.

But this time, I wanted to have those flavors… but in a recipe easier e practice than a cake. Like this, Pineapple and Coconut Muffin.

To your and my lactose intolerant joy, this version of Muffin It is lactose salad… kind of accidentally. How I wanted one more intense coconut flavor, I used coconut milk in the recipe! Only happiness!

I used coconut oil… yes I know. But it was because culinary reasons, it helps to give more coconut flavor to the Muffin. And not, it won’t be functional.

A cherry on topliterally is more decorative. If you don’t want to put it on, you don’t have to. As for the dough, I suggest yes.

And these white crystals are pearl sugar: they are sugar crystals (it’s really sugar, sucrose). Just decorative in this case, it is not necessary to add it too. It is sold in a confectionery store.

Tips: Perfect Pineapple and Coconut Muffin

• O chopped pineapple what goes into the dough of this recipe needs to be cookedshould not be used raw/fresh. Pineapple it has bromelain which is a set of enzymes what break down proteins and this changes the texture and the I like end of preparation (it tastes bitter if it contains milk and dairy products). This applies to any preparation with pineapple, especially if it is used as a filling. Cooking inactivates the action of the enzyme.
• Coco It has a mild flavor overall, which is why in the recipe I chose to use coconut oil (extra virgin) for precisely having coconut flavor. Another vegetable oil with a neutral flavor, such as corn, can be used.