Pandan Coconut Muffins
Transport your taste buds to tropical heaven with these irresistible Pandan Coconut Muffins! Bursting with the fragrant aroma of pandan extract and the creamy richness of coconut milk, these fluffy muffins are the perfect balance of sweetness and exotic flavor. The shredded coconut adds an irresistible texture, while a sprinkle of optional toasted coconut flakes elevates these treats into a visual and culinary delight. With just 15 minutes of prep time, these easy-to-make muffins will brighten any breakfast table, tea-time gathering, or dessert spread. Whether you’re craving a unique tropical-inspired bake or an effortless crowd-pleaser, this recipe delights with its vibrant color, enchanting flavor, and tender crumb. Perfect for pandan lovers and coconut enthusiasts alike!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 50 grams unsweetened shredded coconut
- 120 milliliters coconut milk
- 2 teaspoons pandan extract
- 100 milliliters vegetable oil
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 20 grams toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and shredded coconut.
In a separate bowl, combine coconut milk, pandan extract, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients. Use a spatula to fold the batter together until just combined. Be careful not to overmix.
Divide the batter evenly among the muffin liners, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Sprinkle toasted coconut flakes on top of the muffins for added texture and visual appeal before serving.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 164.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 106 mg | 8% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
