Gluten Free Coconut Muffins

First, in a large bowl, whisk together the eggs, sugar, oil, coconut milk, sour cream, milk, and coconut extract until thicker and smooth. Finally, fold in the toasted coconut. Directions step 1 preheat the oven to 350 degrees f (175 degrees c).

Making crunchy coconut muffins using rice flour.
It's gluten-free but tastes as good as a regular muffin.
The cake texture is soft with a crunchy toasted coconut topping.

*Feel free to "turn on" the subtitle for the instructions.
*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.

6-cup muffin pan:
Electric hand mixer:
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Full recipe:

*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml

Ingredients: (6 muffins)
2 large eggs
62 g (5 tbsp) granulated white sugar
90 g (¾ cup) rice flour
2 g (½ tsp) baking powder
1.5 g (¼ tsp) table salt
30 g (2 tbsp) canned coconut milk
28 g (2 tbsp) vegetable oil or coconut oil
unsweetened desiccated coconut
coarse sugar

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[Bahasa Indonesia]

*1 cup = 240 ml
*1 sdm = 15 ml
*1 sdt = 5 ml

Bahan-bahan: (6 buah)
2 telur uk. besar
62 g (5 sdm) gula pasir
90 g (¾ cup) tepung beras putih
2 g (½ sdt) baking powder
1.5 g (¼ sdt) table salt
30 g (2 sdm) santan encer
28 g (2 sdm) minyak goreng atau minyak kelapa
kelapa parut kering
gula kristal


"Easy Day" by Kevin MacLeod (
License: CC BY (