PIÑA COLADA CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) flour ·

1 cup (220 g) (7.8oz) brown sugar

1 tsp baking powder

1 1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 cup (120 g) (4.2oz) cornstarch

1⁄2 cup (120 g) (4.2oz) coconut milk

1⁄2 cup (100 g) (3.5oz) pineapple juice

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE TOPPING

1⁄2 cup (100 g) (3.5oz) sugar

3⁄4 cup (175 g) (6.2oz) water

2 1⁄2 tbsp (40 g) (1.4oz) rum

FOR THE DECORATION

10 ounces (250 g) diced pineapple

1⁄4 cup (40 g) (1.4oz) brown sugar

2 tbsp grated coconut

1 tbsp rum

2 1⁄2 cups (600 g) (21oz) creamy cheese

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder).

Combine the cornstarch, coconut milk, and pineapple juice in a separate bowl. Add them, along with the oil and vanilla extract, to the dry ingredients. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

To make the syrup, combine the rum, sugar, and water in a saucepan over medium heat. Allow to come to a boil, then remove from heat and store covered.

Bake at 355° F (180° C) for about 21 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Cut a piece off the top of each cupcake and soak it in rum syrup. Keep in a cool place.

Heat the brown sugar, rum, coconut, and half of the pineapple cubes in a skillet. Allow the sugar to completely dissolve before removing from the heat and mixing in the remaining diced pineapple.

For 1 hour, place in a cool place. Decorate each cupcake with creamy cheese, but leave a hole in the centre for pineapple cubes.

PIÑA COLADA MILKSHAKE

SERVES 2 MILKSHAKES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

3⁄4 cup (180 ml) pineapple, fresh or canned

1 tsp vanilla extract 3 ice cubes

NUTRITIONAL VALUES

Calories: 982kcal
Fat: 84.5g (77.1g S.Fat)
Carbs: 49.3g
Protein: 8.6g
Sugar: 27.8g
Sodium: 110mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the remaining ingredients until smooth. Serve and have fun!