I‘ve been aching to bake this recipe for ages but the requirement for fresh coconut put me off. Inspired by the Exotic Fruit programme from Tesco Orchard (#TriedForLess) I took the plunge and buy a fresh coconut with this recipe in mind. Amazing results... I just need to find a better way of opening coconuts that doesn‘t involve a hammer.
Grate the coconut. Set 4 tablespoons aside.
Preheat the oven on 190C. Line a muffin tray with 12 paper muffin cases.
Add flour, sugar and remaining coconut to a mixing bowl. Zest the limes into the ingredients and mix.
In a separate bowl, lightly beat the egg. Mix together with the juice from all 3 limes along with the milk and melted butter.
Add the wet ingredients to the dry ingredients and mix gently until just combined (a few lumps are absolutely fine - they‘ll cook out).
Spoon the batter into the muffin cups, dividing evening. Sprinkle each muffin with the ‘set aside‘ grated coconut.
Bake for 20 minutes or until golden and a skewer comes out clean. Cool in the tin for 10 minutes before transferring onto a wire rack for cooling.
Hints and tips...
Allow the butter to cool slightly before adding to the wet mix.
Careful not to over-mix the batter - you‘ll end up with rubbery muffins.
Don‘t panic if the coconut sprinkle catches (browns) a little - it adds a lovely roasted flavour and crispy texture.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.