Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 130 ml coconut milk
- 150 g crème fraîche
- 80 ml syrup (caramel syrup)
- 60 g suar, brown
- 2 egg (s)
- 120 g butter, melted
- 200 g chocolate (coconut chocolate), chopped
- 180 g flour
- 80 g cornstarch
- 1 packet vanilla sugar (bourbon)
- 30 g desiccated coconut
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- First, line a 12-cup muffin tin with paper baking cases and preheat the oven to 200 ° C.
- Then mix all the dry ingredients (from coconut chocolate to salt) together well in a bowl. In a second bowl, stir the remaining ingredients (from coconut milk to melted butter) with a whisk.
- Now add the flour mixture to the egg mixture and quickly work in again with the whisk.
- Fill the wells of the muffin tin with the batter and bake in the hot oven for about 20-25 minutes (test with chopsticks!).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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