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Coconut Mousse Mini Muffins

Coconut Mousse Mini Muffins
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Ingredients

Muffin Mix
  • DAWN® Extra Moist Muffin Base - Plain 1000g
  • Water 500g
  • Vegetable Oil 300g
  • Desiccated Coconut 90g
Coconut Mousse
  • DAWN® Coconut Compound 150g
  • Warm Water (min 23°C) 150g
  • Whipped Cream 750g
Finish
  • Desiccated Coconut or Toasted Desiccated Coconut

Directions

Add DAWN® Extra Moist Muffin Base - Plain and the rest of the muffin ingredients to a bowl fitted with a beater and mix for 1 minute on slow speed and then 3-4 minutes on medium speed.

Deposit the mix into mini tulip cases at 35g.

Bake at 190-200°C for 18-20 minutes.

Whisk the DAWN® Coconut Compound into warm water and then fold in 1/3 of the whipped cream. Add the remaining cream and fold in until fully incorporated.

Put 1/2 of the coconut mousse into a piping bag. Using a skewer, make a hole in the middle of each of the cooled muffins and inject approximately 5g of the mousse.

Place the remaining mousse into a piping bag fitted with a star tube and pipe a small swirl on the top of each muffin.

Decorate with a sprinkle of desiccated coconut or toasted desiccated coconut.

MAKES: Approximately 54 mini muffins