Add DAWN® Extra Moist Muffin Base - Plain, Water, Vegetable Oil, and Desiccated Coconut 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.