Pandan & Coconut Cupcakes (Paleo)



A few weeks ago I received delicious goodies from Thailand which included some fresh organic Pandan leaves.  For those not so familiar, Pandan or Pandanus is a tropical plant that’s used widely as flavouring in Southeast Asian cuisines.  It’s naturally sweet fragrance and aromatic flavour pairs perfectly with anything coconut-ty.

Having said that I made some Pandan & Coconut cupcakes that not only looked so pretty but tasted rather awesome too.  They are paleo friendly, dairy free, gluten free and guilt free (in moderation of course!).  Oh did I mention the medicinal benefits of Pandan?  They can effectively relieve pain such headaches, chest pains, stomach cramps, arthritis, ear aches and also reduce fever with their cooling properties.


Please note that if you don’t reside in countries where Pandan leaves grow, Asian supermarkets often stock frozen ones.  Enjoy!

Pandan & Coconut Cupcakes (Paleo)

Recipe Type: dessert, gluten free, paleo


Serves: 10-12


    For the Cupcakes
  • 1/2 cup Coconut Flour
  • 6 eggs (room temp.)
  • 1/4 cup Honey (room temp.)
  • 1/4 cup Coconut milk (room temp.)
  • 2 tsp pure Vanilla extract
  • 1/2 tsp Baking soda
  • 1/4 cup Coconut oil (virgin, cold pressed, room temp.)
  • pinch of Sea salt
  • 2 – 2 1/2 Tbsp pure Pandan extract (see note, room temp.)
  • For the Coconut Frosting (store leftover in the fridge and use within 1-2 days)
  • 1 can Coconut Milk (refrigerated overnight)
  • 2 1/2 tsp Coconut palm sugar
  • 1 1/2 tsp pure Pandan extract (see note)


  1. Preheat the oven to 175c and line your muffin tin with cupcake liners.
  2. Whisk the coconut flour and eggs together until smooth. Add the remaining ingredients and stir well.
  3. Divide the cupcake batter evenly between the cupcake molds. Bake for approx. 20 minutes or till toothpick comes out clean.
  4. Mean while remove the coconut milk can that has been chilled overnight from the fridge and quickly flip it upside down. Open the can and pour the watery liquid into another bowl (fridge/freeze for future uses such as in smoothies). At the bottom of the can you are left with only the hardened coconut cream.
  5. Scoop this coconut cream into a chilled mixing bowl. Add coconut palm sugar and pure Pandan extract. Whip with a hand mixer until the frosting is nice and fluffy. Refrigerate.
  6. Once your cupcakes are done, set aside to cool completely.
  7. Smear over the frosting from the fridge just before serving!


To make pure Pandan extract, chop 30 large Pandan leaves into 1cm long pieces. Blend in a blender with 1 1/2 – 2 cups of pure water till smooth. Strain the Pandan content through a cheese/muslin cloth into a glass jar with lid. Leave the jar standing in the fridge for approx. 2 days. After 2 days you will see the content separate into 2 layers – dark green sediments at the bottom and the light green bitter liquid layer on the top. Pour out the top layer and keep the dark green layer at the bottom as that is your pure Pandan extract!

Please note that serving amount can vary between 10-12 depending on the size of your cupcake mold. Also Remember to organic as much as you can!


translation russian english

noTexthebrew english translationкруглосуточные рестораны в харькове

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