Growing up, I went to the Philippines every summer to visit my grandmother. During my stay, I’d eat my weight in coconuts. Coconuts can be found everywhere, from the roadside stand to your neighbor’s backyard. Coconuts are very versatile, producing a variety of products: coconut oil, coconut vinegar, coconut milk, coconut water, etc. But my favorite way to enjoy coconuts- coconut cupcakes !
These cupcakes get their flavor from coconut milk and toasted sweetened shredded coconut. I’m not a fan of coconut extract, as I think it tastes fake. I prefer canned coconut milk (mainly because that’s what I grew up cooking with). Canned coconut milk has a tad more fat because it includes coconut cream. Be sure to shake the can well, if not- you’ll end up with a thick layer of cream on top. I don’t suggest using the boxed coconut milks found in the market along with almond milk and soy milk as those may be too watered down. You won’t get the same flavor and richness.