3/4cupcoconut milkI used lite, but regular would be fine
2tablespoonsvegetable oilcoconut oil would be super appropriate here if you have it
3/4cuplemon curd
3/4cupshredded coconut + additional for topping
Instructions
Preheat oven to 400 degrees. Spray a muffin tin with nonstick spray or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture and set aside.
In a separate bowl, whisk together coconut milk, eggs, oil and lemon curd until smooth. Add to dry ingredients and stir just until combined. Fold in shredded coconut.
Spoon batter into prepared muffin tin. Top with shredded coconut. Bake for 15-18 minutes for regular-sized muffins (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out clean.
Notes
*I considered using part whole wheat flour here, but I ultimately landed on using all all-purpose flour so as not to overpower the delicate flavors of the coconut milk and the lemon curd.