Coconut and Dried Mango Muffins

Coconut milk is obtained by pressing the grated coconut's white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. Refrigerated and left to set the coconut cream rises to the top and separates from the milk. 

Ingredients make 6

100 g butter

100 g caster sugar

1 egg

150 g coconut milk

110 g self raising flour

40 g toasted shredded coconut

60 g dried mango

Method

Preheat oven to 180ºC. Mix caster sugar and margarine in a little bowl until creamy. Add eggs and blend evenly, then mix in milk. Add flour and desiccated coconut. Mix until smooth and scope or pipe mixture into a paper cup filled muffin tray. Bake for approx. 25 minutes.

Note: Use other added dried fruits such as cherries, apricot and ginger.