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.
Pineapple and Coconut Muffin
Makes: 6 units
- 200 g (1 cup) pineapple (chopped and cooked; see note)
- 25 g (2 soup spoons) crystal Sugar
- 125 mL (½ cup) whole coconut milk
- 100 g (½ cup) crystal Sugar
- 75 g (5 soup spoons) coconut oil (extra virgin; see note)
- 1 ovo
- 30 mL (2 soup spoons) dark rum (optional)
- 200 g (1 ½ cup) wheat flour
- 40 g (½ cup) grated coconut (no sugar)
- 7,5 g (1 ½ teaspoon) chemical baking powder
- 3 g (½ teaspoon) refined salt
- 100 g (½ cup) cherry in syrup (chopped)
- 6 cherries in syrup (whole)
- 20 g (2 soup spoons) pearl sugar (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Cook 200g of chopped pineapple with 25g sugar over low heat, stirring occasionally for about 5-6 minutes. If the pineapple releases too much liquid, cook it for longer. Let it cool, it must be used cold or iced. And if there is a lot of liquid, drain it with a sieve.
- Preheat the oven to 180°C, place the paper cases in a 6-cavity cupcake/muffin tin. The shapes used are of the tulip type.
- Beat milk, sugar, oil, egg, rum with a wire whisk (fouet or mixer) until well mixed, about 2-3 minutes.
- Add wheat flour, coconut, yeast, salt, chopped cherry and cooked pineapple and mix until uniform.
- Divide the dough between the 6 cavities. Place a whole cherry in the center of each muffin and sprinkle with pearl sugar, if desired.
- Bake for 45-50 minutes or until golden on the surface, remove from the oven.
- Serve warm or at room temperature. Store in the refrigerator.
- Chopped pineapple: yes, it needs to be cooked, do not skip this step. For the recipe, I used a pineapple weighing about 1 kilo and I used half of it after peeling it. I believe it would work with pineapple in syrup, I would use a little cold water to remove excess syrup before use. For the other half, make Pineapple Ice Cream.
- coconut oil: it can be made with regular vegetable oil, just the coconut flavor will be a little milder.
- paper shape: the paper shapes used are of the tulip type, which are taller than the usual shapes, so they fit more dough. On the lower ones, you should get a total of 7-8 muffins.
- Pearl sugar: it is actually sugar in pieces, it is sold like that in confectionery stores.
