Ingredients

• 1/3 cup Unsalted Butter or Coconut oil

• 400 grams or 1 1/4 cup Coconut cream (full fat) or 1 can (14oz) Condensed milk

• 2 large Eggs

• 1/2 tsp Vanilla Extract

• 1/2 cup Caster Sugar

• 1/2 cup Demarara or Brown Sugar (Substitute with 1/4 Coconut Sugar)

• 2 cups Desiccated Coconut

• 1 cup Gluten-Free Flour (Doves GF Plain Flour)

• 1/2 tsp Salt

Instructions

1. Preheat oven to 180 degrees.
2. Line 18 pieces of cupcake tin and set aside.
3. Whisk melted butter, eggs and sugar until smooth. Then mix all the wet ingredients.
4. Mix in a separate bowl all the dry ingredients.
5. Add the dry ingredients into the dry mixture in batches of 1 cup at a time until well coated. Mix using a spatula and let it rest in a normal room temperature for 10 minutes.
6. Scoop using a ice cream scoop or 1/3 cup measuring spoon.
7. Bake for 18 to 20 minutes.
8. Check using a toothpick inserted in the center when it comes out clean, remove from baking pan. Let it cool on a wire rack for about 5 minutes, serve and enjoy!