Coconut Cupcakes with Coconut Whipped Cream (grain-free, gluten-free, dairy-free)

These coconut cupcakes are made with coconut and almond flour and have an amazing texture! And as a bonus, they’re gluten-free, grain-free and dairy-free.

Grain-free Coconut Cupcakes | texanerin.com

I had some Swedish bread thingies to post today, but I’m sure we’re all in agreement that this blog needed a little sweetness. And Easter fun!

These are really coconut-y. That’s because they’re made mostly from desiccated coconut. You’d think that they’d be crumbly or somehow unpleasant, what with all the dried coconut, but the texture was great. It reminded me of my mother’s coconut bundt cake which is full of white flour, several cups of white sugar and Crisco. It’s a tasty cake but, yeah, perhaps a little unhealthy? ;)

These cupcakes aren’t fluffy at all, but dense. But as always, they’re dense in a nice way!

Grain-free Coconut Cupcakes | texanerin.com

I’m not normally a fan of coconut but there was something about these that I couldn’t resist. And once they were out of the oven, I said, “I don’t want that whipped coconut whipped cream frosting! Ewww.” Typical me. But then it was awesome.

For the coconut frosting, you just take a can of coconut milk, let it sit overnight in the fridge, whip it and add a tiny bit of powdered sugar. It sounds unspectacular but it just works. It is kind of annoying that you have to let it sit overnight but at least it’s easy. :)

Grain-free Coconut Cupcakes | texanerin.com

Something neat about these — they taste even better than whole grain versions. It’s true! It sounds crazy but when it’s made mostly of coconut and not grainy flour that tastes healthy, it kind of does make sense. Not only did Mr. T and friends not realize that these were healthy, but they had no idea that they were grain-free. But you know, they’re not very schooled on baking, so perhaps that doesn’t mean much.

As far as I know, we don’t have shredded coconut over here so I use desiccated to top them off. But if you have shredded, use shredded! I’m sure it’d look a lot better. My poor little birdies have sad little nests. But what’s annoying is that I have a bag of shredded coconut I brought with me from the US and I can’t find it. Only in situations like this does my disorganization bother me. I mean, how do you lose an entire bag of coconut? And I swear — it exists!

Grain-free Coconut Cupcakes | texanerin.com

I do realize that this uses a ridiculously small amount of coconut flour, but you can’t leave it out or try to sub it with something else. It is expensive but I use mine quite often and have had my little container for about a year now. So really, it’s not that expensive when you consider how little you use at a time!

Grain-free Coconut Cupcakes with Coconut Whipped Cream

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Rated 5.0 by 1 reader
Coconut Cupcakes with Coconut Whipped Cream (grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 cupcakes

Ingredients

    Coconut Cupcakes:

  • 1½ cups (120 grams) desiccated (not shredded!) coconut
  • 45 grams (~about ½ cup but weigh it!) blanched almond flour
  • 2 teaspoons (6 grams) coconut flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • ⅓ cup (106 grams) honey
  • ⅓ cup (80ml) canned, shaken coconut milk
  • 3 tablespoons (42 grams) coconut oil, melted
  • 1½ teaspoons coconut or vanilla extract
  • Coconut Whipped Cream:

  • 1 13.5 ounce (400ml) can of coconut milk
  • 1 - 3 tablespoons powdered sugar
  • Garnish:

  • ⅓ cup toasted coconut
  • Easter egg candies

Directions

  1. Preheat the oven to 350°F (175°C). Line 8 muffin cups with liners.
  2. In a large bowl, mix together the dry ingredients and set aside.
  3. In a medium bowl, mix together the wet ingredients (eggs through extract) and combine this with the dry ingredients. Mix just until combined!
  4. Fill the cupcake liners so that they're almost full and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  5. Remove from the oven, let the cupcakes cool for 2 minutes in the tins, and then turn the cupcakes out onto a wire rack to cool completely before cooling.
  6. For the coconut whipped cream, put a can of coconut milk in the refrigerator, being careful not to shake it. Let it sit overnight. Take the can out of the refrigerator and pour the liquid (it should be watery) into another container to use later (perhaps in a smoothie!).
  7. Place the remaining thick cream in a medium bowl and whip with a hand mixer until it's the consistency of regular whipped cream. Add powdered sugar to your liking, starting off with a tablespoon.
  8. Spread on the cupcakes and add toasted coconut (I just toasted it about 5 minutes after I took out the cupcakes). Add the Easter candies right before serving.

Recipe by  | www.texanerin.com

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45 comments on “Coconut Cupcakes with Coconut Whipped Cream (grain-free, gluten-free, dairy-free)” — Add one!

  • erin says
    April 19, 2014 @ 1:57 pm

    The only thing that would be even better was if there was a Paleo powdered sugar! LOL! That said- could I throw coconut sugar in my grinder and pulverize it? Would that work?
    I hate to make a Paleo dessert that has sugar in it. I want it 100%!

    Reply
    • Erin replies to erin
      April 19, 2014 @ 2:03 pm

      I’m not so sure on the Paleo thing (which is why I didn’t label these as Paleo ;)) but I make coconut powdered sugar all the time! I use a coffee grinder to do it. I’m not sure if a food processor would work as well. The only problem with this recipe is the flavor that coconut sugar would add to the topping. If that slightly dark caramel-y taste and coconut sounds good to you, go for it! :) Honey might also work. I hope you get a chance to make them and that they come out well!

      Reply
  • Shelby
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    says
    March 25, 2014 @ 11:42 pm

    I love everything about this recipe, from the way it looks to the ingredients. I am pinning this to make soon! Thank you!

    Reply
    • Erin replies to Shelby
      March 26, 2014 @ 8:50 am

      I hope you’ll love them! Thanks for pinning. :)

      Reply
  • Jen A says
    November 24, 2013 @ 3:54 pm

    It is not a fast process but (Just like with almonds) you can make desiccated coconut and coconut flour by making coconut milk from shredded coconut (add hot water, blend, let sit, strain through clean thin cloth, squeeze well); then dehydrating or cooking drained pulp spread on sheet pan on lowest setting of oven until dry. Careful not to let brown. Leave it as is for desiccated and coffe grind or process for flour. Google it!

    Reply
  • Elizabeth says
    June 19, 2013 @ 8:59 pm

    Hi there! I’d like to try these, but not sure about desiccated coconut// Can I use shredded? is desiccated the same as shredded….

    Reply
    • Erin replies to Elizabeth
      June 19, 2013 @ 9:36 pm

      Hi Elizabeth! It’s not the same. Desiccated is like tiny little flakes and most of its moisture has been removed. You could try shredded and just really grind it well first, but I’m not positive if it’d work out. Or you can order some desiccated coconut from Amazon. They have it! :) If you do try this with shredded, please let us know if it worked out! That’d probably help a lot of people. :)

      Reply
  • Cake Duchess says
    April 2, 2013 @ 4:24 am

    I adore coconut any thing. Have got to make these for myself very soon:)I can't wait to hear about your trip!

    Reply
  • Carla Walker says
    April 1, 2013 @ 7:01 pm

    These are so cute! I love the eggs on top :) Im not normally a fan of coconut either, but I could definitely make an exception for these! They look so yummy

    Reply
  • Honey says
    March 31, 2013 @ 5:36 am

    so funny that I made something similar today and used a different recipe. I baked with coconut oil for the first time and everyone loved it. will post soon. you version looks amazing… whipped frosting is delish.

    Reply
  • Michelle @ Find Your Balance says
    March 27, 2013 @ 12:32 am

    I am so going to try these. Thank you!

    Reply
  • Heidi @ Food Doodles says
    March 26, 2013 @ 11:52 pm

    I honestly do not know how you make grain free look so good! You are amazing. And these cupcakes look incredible :D

    Reply
  • Jennie @themessybakerblog says
    March 26, 2013 @ 1:17 pm

    It wasn't until just recently that I became a huge fan of coconut. I think it was a texture thing. Now, I can't get enough of the stuff. These look perfect, and I love the coconut whipped cream. Yum!

    Reply
  • amy @ fearless homemaker says
    March 25, 2013 @ 3:43 pm

    I know a lot of people don't love the taste or texture of coconut, but I am NOT one of those people – I think coconut is flippin' delicious! So I know I'd love these cupcakes – they look awesome!

    Reply
    • Erin replies to amy @ fearless homemaker
      March 26, 2013 @ 11:02 am

      Hehe. Well hooray for that! You would go to town on these cupcakes. They're like, what, 80% coconut? And yes, I pulled that number out of nowhere. ;)

      Reply
  • eatgood4life.blogspot.com says
    March 25, 2013 @ 3:00 pm

    Oh gosh, these look delish. I wish I was in my kitchen to bake these right now. Checking your other new goodies you have posted since being here last. I am so far behind….

    Reply
  • eatgood4life.blogspot.com says
    March 25, 2013 @ 2:58 pm

    Wow these just simply are unreal. I need to make these ones ASAP, what a pitty I am not in my kitchen with my kitchen staples to bake away!! Onto checking out the other goodies you have here since I last came. I am so far behind.

    Reply
    • Erin replies to eatgood4life.blogspot.com
      March 26, 2013 @ 11:00 am

      I'm always behind if that makes you feel any better. :) I hope you're enjoying your break. But hey, you should be relaxing… away from the computer!

      Reply
  • www.you-made-that.com says
    March 25, 2013 @ 6:53 am

    Cute cupcakes and I love coconut so I'm positive I'd love them.

    Reply
  • Lemons and Anchovies says
    March 25, 2013 @ 2:20 am

    I love coconut–these cupcakes look and sound awesome to me!

    Reply
  • Lisa {Authentic Suburban Gourmet } says
    March 25, 2013 @ 12:15 am

    I am crazy about coconut! Your cupcakes look and sound delicious. Perfect for Easter!

    Reply
  • Patty says
    March 24, 2013 @ 11:57 pm

    Sweet cupcakes! I don't have any coconut flour-will have to look into acquiring some as I enjoy trying different flours in my baking! Hope you find that bag of coconut ;-)

    Reply
    • Erin replies to Patty
      March 26, 2013 @ 10:56 am

      Yeah, it's totally ridiculous. I thought as soon as I mixed the batter together, I'd find that bag of coconut. You know, because stuff like that always happens. But it didn't! :(

      Reply
  • Valerie says
    March 24, 2013 @ 10:58 pm

    These cupcakes are darling! Who knows, maybe you'll be a coconut fan-girl yet! :D

    Reply
    • Erin replies to Valerie
      March 26, 2013 @ 10:54 am

      I think it's slowly growing on me! Too bad it's taking years. ;)

      Reply
  • The Café Sucré Farine says
    March 24, 2013 @ 8:15 pm

    So pretty! What a lovely way to celebrate Spring and Easter!

    Reply
    • Erin replies to The Café Sucré Farine
      March 26, 2013 @ 10:53 am

      Thank you! I hope you're enjoying spring so far (if it's actually spring-y over there!) :)

      Reply
  • Nikki @Seeded at the Table says
    March 24, 2013 @ 7:38 pm

    So so so cute!! And, I just recently learned of desiccated coconut from a reader!

    Reply
    • Erin replies to Nikki @Seeded at the Table
      March 26, 2013 @ 10:52 am

      Oh. So it's not a normal thing in the US? :( Darn. Maybe I need to change my recipe so that everyone can make it and not have to search for desiccated coconut.

      Reply
  • Tracey Wilhelmsen says
    March 24, 2013 @ 2:22 am

    Oh wow, all the coconut in these cupcakes – I love it!! I've never baked with coconut flour, I need to find some. Love your cupcake liners :)

    Reply
    • Erin replies to Tracey Wilhelmsen
      March 26, 2013 @ 10:51 am

      I imagine Trader Joe's would have it! Someone can correct me if I'm wrong. I've never been there but it seems like they have everything. :) And thanks for the liners compliment. :D

      Reply
  • Laura (Tutti Dolci) says
    March 23, 2013 @ 5:06 am

    These cupcakes are too cute, and I love how easy that frosting is!

    Reply
    • Erin replies to Laura (Tutti Dolci)
      March 26, 2013 @ 10:50 am

      Thanks! The only annoying thing is the chilling. Unfortunately, there's no way around it!

      Reply
  • Rose says
    March 23, 2013 @ 4:25 am

    Erin, I had NO idea you could make cream like this with canned coconut milk! I was actually looking around for dairy free cream. Can't wait to try it out (this weekend haha!) Awesome post :)

    Reply
    • Erin replies to Rose
      March 26, 2013 @ 10:48 am

      What?! You of all people need to know about coconut whipped cream! I hope you like it. :)

      Reply
  • Ali | Gimme Some Oven says
    March 23, 2013 @ 1:48 am

    These are so adorable, Erin! I had no idea that you all had no shredded coconut over there. Oh, the differences… :)

    Reply
    • Erin replies to Ali | Gimme Some Oven
      March 26, 2013 @ 10:47 am

      Thanks! And it's more like, "What DO we have over here?" Okay, not really. That's an exaggeration but I feel like that most of the time!

      Reply
  • Katrina @ Warm Vanilla Sugar says
    March 23, 2013 @ 1:14 am

    These look so tasty!!

    Reply
  • Becca says
    March 23, 2013 @ 1:06 am

    I love all the creative things bloggers make for Easter. These cupcakes are cute and coconut is definitely a nice springy flavor :)

    Reply
    • Erin replies to Becca
      March 26, 2013 @ 10:46 am

      Thank you! And what are you making for Easter? Something non-fruity, I suppose? :)

      Reply
  • Marta @ What should I eat for breakfast today says
    March 22, 2013 @ 11:58 pm

    "Not only did Mr. T and friends not realize that these were healthy, but they had no idea that they were grain-free." – hahaha, good one. You're a very creative person Erin and I love your Easter cupcakes.

    Reply
    • Erin replies to Marta @ What should I eat for breakfast today
      March 26, 2013 @ 10:45 am

      Aww, thank you. I actually wanted to write something in my post about being UNcreative and just slapping on some coconut and Easter eggs like everyone else. I'm happy you liked it. :)

      Reply

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