Summary

Ingredients

• 200 g pineapple, canned
• 180 g flour
• 2 teaspoons baking soda
• 1 pinch (s) salt
• 80 g desiccated coconut
• 1 egg (s)
• 120 g cane suar
• 80 ml oil, neutral
• 100 ml coconut milk
• 70 ml orange juice
• 2 cl rum
• 125 g powdered suar
• 1 tablespoon pineapple juice
• 1 tablespoon rum
• 4 tablespoon desiccated coconut

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Instructions

1. Preheat the oven to 200 ° C. Grease the muffin cups or put paper cups in them. Drain the pineapple and cut very finely (collecting the juice).
2. Sieve the flour and baking powder into a bowl, mix with salt and desiccated coconut.
3. Whisk the egg with sugar, oil, coconut milk, orange juice, rum and 40ml of the pineapple juice. Add flour mixture and stir briefly, finally fold in the pineapple pieces.
4. Pour the batter into the muffin cups and bake for 20 to 25 minutes. Let cool down briefly and remove from the mold.
5. Mix the powdered sugar with the pineapple juice and rum until smooth and spread on the muffins. Sprinkle with desiccated coconut.