AirFried Coconut Custard Cupcakes
AirFried Coconut Custard Cupcakes
Course: DessertCuisine: AmericanServings
4
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesA fusion that came up to me the other day – I usually make Coconut Custard as a cake. As I wanted to experiment with the one-time cupcake molds, the Coconut Custard Cupcakes were invented. Enjoy!
Ingredients
1/2 tbsp coconut oil
200 gr coconut flakes
1 can coconut milk
50 gr all-purpose flour
150 gr coconut flour
1/3 tbsp vanilla extract
1/3 tbsp grated cinnamon
1/3 tbsp salt
5 tbsp sugar (white works best)
How To
- Place a pan on heat and the coconut oil in it to melt
- Once melted, add the coconut flakes and stir them until golden brown
- In a bowl, mix the flours, coconut milk, vanilla extract, salt, cinnamon, sugar and 50 gr of the flakes
- Mix well until the texture is smooth
- Fill cupcake molds with the mixture (half cup full)
- Place the cupcakes in the AirFryer for 20 minutes at 350 F / 180 C
- Cook for extra 15 minutes at 380 F / 200 C
- Place in the fridge to cool down
- Serve with whipped cream on top and sprinkle with coconut flakes
Recipe Video
Notes
- One-time cupcake molds are definitely not great to use in an AirFryer. You are better off with reusable silicone cupcake molds
- If you do not have coconut milk, you can switch with regular milk and add more coconut flakes instead
