Pineapple Coconut Cupcakes are made with fresh pineapple and shredded coconut, then topped with a creamy coconut whip for a sweet finish. These cupcakes are both dairy-free and vegan, making them the perfect treat for summer gatherings!
INGREDIENTS
- 1 2/3 cups all-purpose flour
- 1/2 cup cane sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh pineapple chunks
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 cans (400 ml) full-fat coconut milk, refrigerated for at least 24 hours
- 3–4 tablespoons organic powdered sugar (optional)
- 1/4 cup toasted coconut for topping (optional)
INSTRUCTIONS
Make the cupcakes:
- Preheat the oven to 350°F and grease a 12-cup muffin pan or line with cupcake liners.
- In a medium bowl, whisk together the flour, cane sugar, shredded coconut, baking powder, and salt. Set aside.
- Purée the fresh pineapple in a blender by pulsing a few times. Then, add it to a small bowl along with almond milk, olive oil, and vanilla extract. Whisk the mixture together and add it to the dry ingredients, stirring until well combined.
- Divide the batter evenly among the cupcake cups, filling each about two-thirds full. Bake for 15–17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the coconut whip:
- Scoop the solidified coconut milk from the cans into a deep mixing bowl, discarding the coconut water (or reserving it for another use).
- Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. If you’d like a sweeter coconut whip, add 3–4 tablespoons of powdered sugar and continue to beat until combined.
- Transfer the coconut whip to a piping bag and pipe it onto the cooled cupcakes, or spread it with a knife. Optionally, top with toasted coconut or other desired toppings.
- Store the cupcakes in an airtight container in the fridge and enjoy within 3-4 days.
NOTES
- If fresh pineapple isn’t available, you can substitute canned pineapple chunks. Just be sure to drain the juice before puréeing.
- Granulated sugar can be used instead of cane sugar.
- You can substitute sweetened shredded coconut for unsweetened coconut, but keep in mind the cupcakes will be sweeter. Medium desiccated or flaked coconut can also be used, though it may slightly alter the texture.
- If the coconut whip is too soft to pipe, refrigerate it for 15–20 minutes to firm it up.
- The powdered sugar in the whip is optional; it only adds sweetness and doesn’t affect the texture.
