Thai · Dessert
Coconut Custard Cupcakes
A Thai-inspired twist on coconut custard, reshaped into a high-protein cupcake: whey isolate and Greek yogurt build a dense, custardy crumb under a coconut flour base, finished with a scatter of toasted coconut instead of frosting.
$1
12 minsPrep
21 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
204Calories
19.5gProtein
7.7gFat
14.1gCarbs
9.2gSugar
3.3gFiber
496mgSodium
98mgChol
5gSat Fat
277mgPotassium
129mgCalcium
1.1mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Whisk the whole egg and egg white together in a bowl until just combined, then whisk in the Greek yogurt, coconut milk and vanilla extract until smooth.
3
In a separate bowl, stir together the whey protein isolate, coconut flour, baking powder, sugar and salt, breaking up any lumps.
4
Fold the dry mixture into the wet mixture with a hand mixer on low speed for about 20 seconds, just until a thick, custard-like batter forms; do not overmix.
5
Divide the batter evenly between the 2 lined holes, filling each about three-quarters full.
6
Bake for 20-22 minutes until the tops are set and a skewer inserted into the centre comes out clean with a faint custardy moistness.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Scatter the toasted desiccated coconut over the cooled cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, lightly beaten (50g)
- 1 7/81 7/8 egg whites (60g)
- 2.1 oz60g greek yogurt
- 1.4 oz40g coconut milk drinking
- 0.7 oz20g whey protein isolate
- 0.5 oz14g sifted coconut flour
- 0.1 oz3g baking powder
- 0.4 oz12g sugar white
- 0.1 oz3g vanilla extract
- 0.3 oz8g toasted, for topping coconut desiccated
- 0 oz1g salt
