You know what else leads my imagination to warm places? Coconuts, the quintessential tropical flavour. I previously wrote about my family’s love of coconut sweets. When an impromptu chance to visit Dad came up last weekend, I decided to bring him a small treat. Ever since that time I made 101 Cookbook’s Blackberry Macaroon Tart, the combination of blackberry and coconut left a lasting impression. Of course, making a tart crust and filling were a bit too involved for a spontaneous afternoon. I wanted a simpler approach.
Few baking recipes beat the simplicity of muffins. I bookmarked smitten kitchen’s Double Coconut Muffin for a year and this would be my perfect canvas. Melted coconut oil enriched the batter and sweetened shredded coconut added toothsome texture to the muffins. I used full fat buttermilk because I prefer the subtle tang it lend. I rubbed grated lime zest into sugar and studded each muffin with two juicy blackberries just before the batter when into the oven.
After baking, the berries turned jammy with a bright fruity taste. They were the counterpoint to rich coconut flavour. The citrusy lime zest was fragrant. These delicate muffins were everything I loved about that macaroon tart without any of the hassle. As soon as they came out of the oven, I packed them in the car and drove over to Dad’s. It was the longest drive ever! My car was filled with the aroma of freshly baked coconut muffins yet I had to keep me attention on the road. It was most distracting, in a nice way.
Here is a heads up. I will be making plenty more coconut dessert in the next few weeks. Last week’s shopping excursion at Costco left me with a 2kg (that’s over 4lb) bag of sweetened shredded coconut. I couldn’t possibly say no to the price tag of $4.79! I have some Valentine’s treat ideas as well as dessert involving coconut and Nutella. If you love coconuts as much as I do, raise your hand!
