Ingredients
For the Topping
  • 1 cup sweetened flaked coconut
  • 1/3 cup all-purpose flour
  • 1/4 cup (packed) light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
For the Muffins
  • 2 cups all-purpose flour, sifted
  • 1/4 cup (packed) light brown sugar
  • 2 teaspoons baking powder, sifted
  • 1/2 teaspoon baking soda, sifted
  • 1/2 teaspoon table salt
  • 1 large egg, beaten
  • 3/4 cup coconut milk
  • 3/4 cup Coco Lopez coconut cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 1/2 teaspoons rum extract
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups 1/4-inch cubes fresh pineapple
  • 3/4 cup sweetened flaked coconut
For the Glaze
  • 1/2 cup confectioners’ sugar
  • 1 1/2 tablespoons coconut milk
  • 1/4 teaspoon rum extract
Preparation

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.

For the topping, combine the coconut, flour and brown sugar in a bowl. Using a fork, stir in melted butter. The mixture with be slightly lumpy.


For the muffins, stir together the flour, brown sugar, baking powder, baking soda and salt in a bowl. In another bowl, whisk together the egg, coconut milk, coconut cream, butter, rum extract and vanilla. Make a well in the center of the flour mixture and pour in the egg mixture. Using a fork, mix the batter together until just combined. Do not overmix. Fold in the pineapple cubes and flaked coconut.

Evenly divide the muffin batter among the muffin cups. Divide the topping among the muffins. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes back clean. Transfer the muffin tin to a wire rack and let cool for 5 minutes before turning out the muffins. Let the muffins cool completely on the wire rack.

For the glaze, whisk together the confectioner’s sugar, coconut milk and rum extract until no lumps remain. If the glaze is too thick to drizzle, whisk in 1/4 teaspoon water to thin it out. Drizzle the glaze over the cooled muffins.
 

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