Then sprinkle shredded coconut on top of the frosting so that it forms a “cloud” of coconut on top of the cupcake. Pat down and cover the frosting with shredded coconut.
These cupcakes are made all in one pot and can easily be made gluten-free by using buckwheat flour in place of wheat flour. They are dairy free too, and use honey in place of refined sugar. They ...
A young coconut should make a sloshing sound when shaken and feel heavy for its size. A mature coconut should also feel heavy and contain liquid. Avoid any that have sunken eyes or cracks.
If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).