Coconut Cream Banana Goji Berry MuffinsTuesday, July 14, 2015
Another recent obsession of mine has been coconut milk and coconut cream. I use coconut milk in soups, sauces and curries; while I use coconut cream in cakes, muffins, smoothies and cocktails. Rather than buy ready-made coconut creams, I make it myself by seperating it from coconut milk. Coconut cream ''appears'' when you leave your coconut milk to sit in the fridge overnight. The milk separates and the non-liquidy creamy part rises to the top - coconut cream! By shaking the cream you can combine it back into the milk. There is even a way to make a coconut whipped cream, although I've not tried it yet.
- 1/4 cup butter, melted
- 1 cup coconut cream
- 3 eggs
- 2 tablespoons brown sugar
- 3 medium ripe bananas, mashed
- 1 teaspoon vanilla essence
- 1/4 teaspoon fresh lemon juice
- 1 teaspoon baking soda
- 2 cups self raising flour
- 1/2 teaspoon salt
- 1 handful Goji berries, soaked
- 2 teaspoons poppy seeds (optional)
- Heat oven to 180°C and line a baking tray.
- Soak dried fruit in water while making the muffin mix. I used dried Goji berries but any dried or fresh fruit will do.
- In a large bowl, mash bananas with a fork.
- Add wet ingredients one at a time and stir after each one is added - eggs, melted butter, coconut cream, vanilla essence and lemon juice.
- Add brown sugar and salt.
- Sift in flour and baking soda and mix thoroughly.
- Add soaked berries at the end (I also added some poppy seeds here as I think they are amazing combined with banana)
- Spoon the batter into muffin tins and bake for 15 to 20 minutes until golden brown.
- Remove from muffin tin and cool.