Wednesday, May 5

Coconut cupcakes with pineapple filling.

And a condensed milk glaze.
I feel like I've taken a trip to some tropical island XD

I am not a huge fan of coconut, as my parents will readily tell you, but I think that my dislike for coconut stemmed from the texture of the shredded stuff. It's so gross! But the flavor of coconut doesn't bother me, as I've learned with these cupcakes.
It's even kind of good ;D


So anyway, this idea came from some suggestions on flour on her nose's page on Facebook. I thought Mom had some coconut milk that I could swipe, and I knew I had frozen pineapple in the fridge.
When I went to get the milk, I saw that it was coconut oil instead! Which actually worked out rather well, since we were low on butter.

So in this recipe, I swapped out the butter for coconut oil (it's in a solid state), and just used regular milk, but if you can only get the milk, just switch out regular milk for coconut milk and use butter instead of oil.

I don't know what happened, but the filling wouldn't thicken! So I got the harebrained idea of trying to turn it into pineapple rice pudding, but then I think the starch from the rice helped thicken it too much before the rice got to cook! I had to push it through a sieve to get all the uncooked rice out XD
I'll say exactly what I did, though, so you can at least get the same results.

Coconut cupcakes with pineapple filling and condensed milk glaze (whew):

Coconut cupcakes: (makes 6)
1 c flour
2 tbsp corn starch
pinch of salt
3/4 tsp baking powder
4 tbsp coconut oil (or soft butter, if you're going to use coconut milk)
1/2 cup sugar
1 egg
tiny bit of vanilla
1/4 cup of milk (or coconut milk, if you're using butter)

Preheat the oven to 400 degrees Fahrenheit.

Mix together the flour, corn starch, baking powder, and salt. Beat in the coconut oil/butter until it makes a kind of thick paste. Beat in the sugar.
Beat in the egg until fully combined. Add the vanilla and milk.
Put the batter in lined cupcake tins, and bake for about 20 minutes. (do the toothpick test!)

Pineapple filling:
1 egg
2 yolks
1/3 c pineapple puree (strained)
2 tbsp lemon juice
4 tbsp butter
1 cup sugar
3/4 cup milk
1/2 tsp ginger
1/2 tsp cinnamon
(maybe a bit of cornstarch)
(and randomly, a cup of rice, haha)

Put a stainless steel bowl over a simmering pot of water, or use a double boiler. Whisk together the egg and the yolks, then add everything else but the rice. Mix it over med-low heat until it's thick. If it doesn't thicken, add a little cornstarch and keep mixing. If that still doesn't work, go ahead and add the rice and let it get nice and thick. Once it's thick, push the filling through a sieve to get rid of all the rice. Let it cool.

To fill the cupcakes, take a sharp knife and cut a cone out of the top of the cupcake. Cut off the pointy bit of the cone, just leaving a small cover. Fill the cupcake with the pineapple filling, and place the "lid" over the filling.

Then mix some condensed milk with powdered sugar (as if it wasn't sweet enough ;)) until it's really thick, but still spreadable.

Frost/glaze the cupcakes and enjoy!

Pineapple on Foodista



  1. Omg these look amazing! :o I totally have to try them!

  2. There is some enzyme in fresh pineapple that keeps stuff from thickening. That's why, for example, they say to only use canned (yuck) pineapple if you're making one of those Jello desserts, it won't set up otherwise.

  3. Well that explains a lot! Haha.
    At least it thickened eventually XD

  4. Thanks to your quick thinking, this cupcake looks delicious!If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  5. You should look into rice cereal as the thickener. It "dissolves" completely as long as you don't add too much.

  6. That's a great tip. I'll definitely look into that, thanks :)

  7. Is there a way to make this recipe egg-free? I absolutely would love to try this one out!

  8. I'm making these today! I am using canned pineapple, so I am hoping I won't have thickening issues. I was wondering how much condensed milk you use... Because if there will be some leftover, I'll need to find a recipe to use it up. Also, is there something else I can use besides powdered sugar to tone down the sweetness?

  9. I think I used like half the can.
    I honestly don't know what else you'd use instead of the sugar.

    I suppose you could use regular milk instead of the condensed milk (I just used it because it kind of fit the theme), and the glaze would be thinner, but also less sweet. :)

  10. Thank you for the quick response! Perhaps I will use a little milk, a little condensed milk to keep the theme going. :)

  11. I love that this recipe only makes six! How great is that? I often don't want to make cupcakes because there are just too many to pass around. Looking forward to trying this recipe!