Paleo Coconut Cupcakes (grain-free, gluten-free, dairy-free)

These paleo 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.

These are really coconutty. That’s because they’re made mostly from coconut. You’d think that they’d be crumbly or somehow unpleasant, what with all the dried coconut, but the texture was great.

These paleo 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. A great paleo cupcake recipe!

I’m not normally a fan of coconut but there was something about these that I couldn’t resist. 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, sure, perhaps a little unhealthy? ;)

These cupcakes aren’t fluffy at all, but dense, although in a nice way!

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

For the coconut frosting, you just take a can of coconut milk, let it sit overnight in the fridge and whip it. It sounds unspectacular but it just works. You can add a little sweetener if you need it! You could also try my vegan cream cheese frosting, which would go really well on these cupcakes! That frosting basically consists of a bunch of coconut ingredients and maple syrup – nothing funky!

I’m sure some of you are appalled by my little sugar Easter egg candies and I totally get it. I may be guilty of using them as decoration and not actually eating them. ;) So here! Here’s a candy-free cupcake.

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

Something neat about these is that 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.

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!

Paleo Coconut Cupcakes (grain-free, gluten-free, dairy-free)

Rated 5.0 by 3 readers
Paleo Coconut Cupcakes (grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 cupcakes


    Coconut Cupcakes:

  • 1 1/2 cups (120 grams) unsweetened desiccated coconut
  • 45 grams (~about 1/2 cup but weigh it!) blanched almond flour
  • 2 teaspoons (6 grams) coconut flour
  • 3/4 teaspoon baking powder1
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1/3 cup (106 grams) honey
  • 1/3 cup (80ml) canned, full-fat shaken coconut milk
  • 3 tablespoons (42 grams) coconut oil, melted
  • 1 1/2 teaspoons coconut or vanilla extract
  • Coconut Whipped Cream:

  • 1 13.5 ounce (400ml) can of full-fat coconut milk
  • coconut sugar or honey, optional
  • Garnish:

  • 1/3 cup toasted coconut
  • Easter egg candies, optional (omit for paleo)


  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 frosting.
  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 scoop out the hardened coconut cream and transfer into a medium mixing bowl. Save the water to drink or to add to a smoothie.
  7. Beat the coconut cream using a hand mixer at medium speed until it's the consistency of regular whipped cream. Add coconut sugar or honey, to taste, if desired, and beat on low until well combined.
  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.


  1. Make sure to use grain-free baking powder, if necessary.

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65 comments on “Paleo Coconut Cupcakes (grain-free, gluten-free, dairy-free)” — Add one!

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  • Shirley Day
    February 2, 2021 @ 7:25 pm

    Coconut is my all-time favorite flavor and these cupcakes is spot on! Instead of honey, I used 1/2 honey and half monkfruit sweetener. Instead of coconut milk, I used coconut cream. And, I did not sweeten the frosting because the toasted coconut was so flavorful. YUM! Thank you!

    • Erin replies to Shirley Day
      February 3, 2021 @ 5:16 pm

      You’re welcome! I’m so glad that you enjoyed them. It’s great to know that coconut cream works well and that half honey / half monkfruit works! Thanks a ton for the tip and your feedback. :)

  • Odessa Williams says
    February 2, 2021 @ 4:43 pm

    These were absolutely delicious! Very moist and just the right amount of sweetness. My husband and I love coconut and wanted a Temple Cleanse compliant dessert. This satisfied our craving. Thanks for sharing your recipe.

    • Erin replies to Odessa Williams
      February 3, 2021 @ 5:17 pm

      You’re welcome! I’m really glad that you and your husband enjoyed them. :) Thanks a bunch for your comment!

  • Doris says
    March 12, 2020 @ 9:48 pm

    Can I only use coconut flour instead of almond flour?

    • Erin replies to Doris
      March 13, 2020 @ 5:51 am

      Unfortunately not. Sorry about that!

  • Sarah says
    May 22, 2019 @ 5:07 pm

    I have made these several times and they are soooo delicious but I am having the same problem every time, eggy bottom. The egg seems to pool at the bottom of the muffins leaving a rubbery custard. My kids actually like it but I would prefer it wasn’t there. What am I doing wrong? Thanks.

    • Erin replies to Sarah
      May 23, 2019 @ 1:46 pm

      I’m so glad that you like them! I’ve never had that happen with any recipe and have never gotten any feedback about that happening. Do you make any subs or changes at all to the recipe? Is the egg combining well with the other ingredients before you pour it in the liners? I’m sorry I’m not more helpful!

      • Sarah replies to Erin
        May 25, 2019 @ 3:57 am

        I think I know what the problem is. I used almond meal instead of almond flour. I thought the two were interchangeable, for the most part. I use almond meal in muffins and quick breads all the time without any problems but I can’t think of any other reason for the eggy bottom. I will try it with almond flour and see if this fixes the problem. Thanks.

        • Erin replies to Sarah
          May 27, 2019 @ 9:45 am

          Hmm. I’m not so sure that would cause the problem, either! I don’t really think it would. But if it works better, please let me know! I’m interested, too.

  • MA Allen says
    May 2, 2019 @ 2:22 pm

    Could you use this recipe to make a layer cake?

    • Erin replies to MA Allen
      May 8, 2019 @ 2:07 pm

      I haven’t tried it but I think it may come out a little dense.

  • Jody says
    December 19, 2018 @ 8:11 am

    OMG these were delicious! I didn’t even have time to make the coconut whipped cream before they were eaten. I guess I’ll have to make them again!

    • Erin replies to Jody
      December 19, 2018 @ 10:13 pm

      Haha. I’m the same way! I’m really happy that you liked them that much. :) Thanks for your comment!

  • Rida
    December 1, 2018 @ 8:31 am

    Can I substitute the eggs with an egg replacer?

    • Erin replies to Rida
      December 2, 2018 @ 7:35 pm

      Hi there! I’m sorry for just now seeing your question. I think three eggs is a bit much to replace (I normally just trying subbing 2) so I can’t really recommend it. If you try it out anyway, I’d love to hear how it goes!

  • Theresa says
    December 30, 2017 @ 10:34 pm

    Do you think maple syrup or agave syrup would work in place of the honey in this recipe?

    • Theresa replies to Theresa
      February 20, 2018 @ 3:14 pm

      I finally made this with a combo of agave and maple syrups and they turned out well. They’re like macaroons except not sickeningly sweet – I’m in coconut heaven!

      • Erin replies to Theresa
        February 20, 2018 @ 9:05 pm

        Aaah, sorry for not replying to your original comment! I actually wanted to write you an email and then that never happened (for other people reading this, I know Theresa in real life – I don’t randomly email commenters ;)) I’m so happy that the cupcakes turned out well! Thanks for letting me know that it worked out.

  • Corina says
    April 26, 2016 @ 10:15 pm

    I am out of baking powder can I substitute baking soda?


    • Erin replies to Corina
      April 26, 2016 @ 10:21 pm

      The two aren’t interchangeable (though it’s possible it could work here – but I really have no idea if it would!). Do you have the ingredients to make this baking powder sub?

  • Shelby
    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!

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

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

  • 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!

  • 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….

    • 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. :)

  • 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!

  • 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

  • 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.

    • Kim replies to Honey
      May 22, 2017 @ 11:14 pm

      What was your recipe?

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

    I am so going to try these. Thank you!

  • 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

  • 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!

  • 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!

    • 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. ;)

  • 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….

  • 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.

    • Erin replies to
      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!

  • says
    March 25, 2013 @ 6:53 am

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

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

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

  • 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!

  • 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 ;-)

    • 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! :(

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

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

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

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

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

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

    • 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!) :)

  • 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!

    • 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.

  • 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 :)

    • 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

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

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

    • 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!

  • 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 :)

    • 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. :)

  • 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… :)

    • 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!

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

    These look so tasty!!

  • 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 :)

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

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

  • 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.

    • 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. :)


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