World Coconut Day: How To Make Soft And Toasted

Piña Colada Muffins

If World Coconut Day is a good excuse for anything, it's baking a batch of muffins in the flavours of the tropical drink, the piña colada. The muffins are moist and tender, and as good as blueberry muffins. This muffin recipe doesn’t use rum and pairs coconut and pineapple flavours, sweetened further with brown sugar, and is baked in a muffin tin. There are also coconut milk and coconut flakes in it with pureed pineapple, keeping everything moist. On the occasion of World Coconut Day, use rum extract in this muffin recipe to give the flavours a piña colada-like profile, making it suitable for people of any age. The texture is important for this muffin, and it is achieved by using most of the coconut in the batter and sprinkling some over the tops of the muffins before baking. The pureed pineapple used is also intentional to keep the batter smooth and moist. For a World Coconut Day spread, these muffins can take their place alongside other breakfast favourites like porridge, overnight puddings, appams and more. You can also reserve these piña colada muffins for brunch or dessert, after a scrumptious feast on coconut shrimp or coconut-based curries.