Coconut Milk Biscuits

 

I recently found myself with an almost full can of coconut milk leftover in the fridge and no intended use for it.  Rather than let it go to waste (gasp!), I set out to find a fun, new way to use coconut milk.  We also happened to be running low on our stock of muffins in the freezer.  

 

(I like to keep lots of muffins on hand in the freezer as an easy snack to grab on the go, to pack for the kids to eat at school, or as an early breakfast option on weekends to hold off the hungry munchkins until the real breakfast can be prepared and served.  But I digress…)

 

So, with a can of coconut milk in hand and a hankering for muffins, I cobbled together a recipe that turned out to be more biscuit than muffin but equally pleasing to eat and still serving the intended purpose of quick snack or breakfast item.  Yay!

 

One of the best parts of this recipe is that there are only a few ingredients and it’s one of those dump and stir sort of recipes that does not require a mixer or even a second bowl to clean.  (Okay, that’s actually two best parts.)

 

Now, when you look at the list of ingredients, and probably again when you stir them together, you might be skeptical of this creation of mine. 

batter for homemade coconut milk biscuits

But trust me…it’s going to be good!  Like I said before, just think of it more as a biscuit than a muffin and you will not be disappointed by its flaky texture and buttery flavor (even though it contains no butter!).  Also, you can easily make them into a sweet snack by adding dried cranberries to the batter as shown in the recipe below.  We’ve tried them with and without the cranberries and love them both ways!

 

Anytime that I am baking muffins or biscuits (which is just about every week in our household), I love to use these muffin tins (see below) that are half silicone and half stainless steel and 100% awesome!  I think that my grandmother originally found them on some “As Seen On TV” promotion and ordered them for my mom, who quickly realized their awesomeness and ordered a set for me.  (Thanks, Mom!)  I have since procured a second set.  So that I can make two dozen muffins or biscuits at a time.  And because two is always better than one when you find something that you know will become one of your go-to kitchen gadgets. 

food-grade silicone and stainless steel muffin tin

Let’s count the reasons why these muffin tins are awesome…

1.       they require no greasing of each individual muffin cup (that was always one of my least favorite parts of baking muffins and I honestly make way more muffins now than I used to because of these pans!)

2.       there is no waste created by disposable paper muffin cups

3.       the stainless steel frame provides a sturdy pan structure (unlike the all-silicone muffin pans) and still allows you to easily pop the muffins out to cool

4.       they can be cleaned in the dishwasher (!)

5.       it is not necessary to hand wash individual silicone muffin cups that always come with these little tiny creases that are impossible to get baked muffin batter out of them! 

 

(In case you can’t tell, I tried out the individual silicone muffin cups first and was impressed with their baking ability but not happy when it came time to clean up!  If you’ve ever cleaned one before, you know what I’m talking about!  Now we only use those ones for snack cups in the kids’ school lunches.)

 

I searched everywhere online to find these muffin tins and I could not find the exact ones that I have in my kitchen.  But these are the closest thing I could find and sound like the exact same idea.  I would highly recommend adding these to your wish list as soon as possible!

 

[NOTE: If you are going to shop around, make sure that you purchase “food grade silicone” for any silicone bakeware because it is designed to withstand higher temperatures.]

 

Coconut Milk Biscuits
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Ingredients
  1. 2 ½ cups coconut milk
  2. 1 ¼ cup whole wheat flour
  3. 2 cups shredded unsweetened coconut
  4. 1 teaspoon salt
  5. 1 teaspoon baking soda
  6. [½ cup dried cranberries, optional]
Instructions
  1. Preheat oven to 375°F.
  2. Add all ingredients [except cranberries] in order to a mixing bowl. (I found it helpful to pause and whisk after adding the coconut milk because I use the full fat version, which tends to separate in the can. Then proceed with the remaining ingredients.)
  3. Stir to combine. Batter will be thick and doughy. [If using, fold in cranberries.]
  4. Spoon batter into prepared muffin cups. Bake for 30 minutes, or until golden brown and crusty on top.
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