Dessert: Vanilla Bean-Coconut Cupcakes with Coconut Frosting
Recipe by Abigail Johnson Dodge The secret to these moist cupcakes? Reduced coconut milk.
Ingredients
2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)
Instructions
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
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Nutrition Facts
Serving Size: 18
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
