Coconut Milk Biscuits

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
  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]
  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.
Life From Scratch




ingredients for homemade cinnamon ginger tea

Cinnamon Ginger Comfort Tea

So I’ve been making a lot of this recipe lately. 

This is a homemade tea that I make all through the winter or anytime that somebody in the family is feeling under the weather.  It contains no actual tea leaves and, therefore, contains no caffeine so it’s completely safe for kids and also great to drink right before going to bed at night. 


Whether it’s for a sore throat, a non-stop cough, a sniffly nose, or just feeling rundown, it feels like someone in the family has had a cup of this comforting cinnamon-ginger tea every day of the past month.  I make large pots of it and store it in Mason jars in the fridge and then reheat it as needed over the woodstove.  It is so incredibly soothing and all of the ingredients are either antibacterial, antiviral, or both.  So it’s great at fighting off cold and flu virus or other infections.


I’ve pieced together the ingredients in my tea remedy based on research and recommendations over the past few years and I think you will agree that the result is a warm, soothing cup of tea that is as comforting as it is healing.  Even if you don’t have a cold or a sore throat, it’s just nice to warm up with a cup of hot tea on a cold day.  I also like to use the cinnamon-ginger tea as a base to steep my tea bags or loose leaf tea.  For example, I might heat up this tea and pour it over some green tea leaves in the afternoon or pour it over a bag of chamomile tea in the evening.  You can’t go wrong!


The recipe contains cinnamon, ginger, honey and lemon – all of which are super healthy for your immune system.  Both honey and cinnamon have antibacterial, antiviral, and anti-fungal properties.  (Plus they taste great!)  Honey is a natural immune system booster, loaded with antioxidants, and has been proven to reduce nighttime coughing and improve sleep.  [However, due to the risk of botulism, never give honey to a child under the age of one.]  Ginger is great for reducing inflammation.  Lemon juice will boost immunity and fight infection and is an excellent source of Vitamin C.  The acidity in lemon juice will cut through mucus and kill bacteria.  Hooray!  All good stuff!



Cinnamon Ginger Comfort Tea
  1. 1 ½ - 2 quarts of water
  2. 1 Ceylon cinnamon stick (more on this below…)
  3. 1 teaspoon ginger, minced (I use the bottled minced ginger but, obviously, fresh would be better)
  4. 1 lemon, juiced (no need to remove seeds)
  5. 1/4 cup of honey
  1. Heat water to boiling in a kettle on the stove. While the water heats, break apart the cinnamon stick and place it and the ginger into a medium-sized pot.
  2. When the water comes to a boil, pour it over the cinnamon and ginger in the pot, cover the pot with a lid and let steep for 5 minutes. Remove lid and stir in the lemon juice and honey.
  3. Once honey has dissolved, pour tea through a strainer and enjoy!
Life From Scratch


A note about cinnamon:  When it comes to cinnamon, any cinnamon stick will do but I’ve started to look for the “Ceylon” designation when I buy cinnamon.  If the cinnamon that you are buying does not contain the word “Ceylon” on the label, then it’s most likely Cassia cinnamon, which is related to cinnamon but is not the real thing.   Cassia cinnamon contains much higher amounts of a chemical called “coumarin”, which can lead to liver damage when consumed in large quantities.  And, by the way, “large quantities” can be exceeded simply by sprinkling cinnamon on your oatmeal in the morning or drinking a cup of cinnamon-based tea.  So I’m not taking any chances.  I saved my old cinnamon sticks for homemade potpourri on the stove.  But I’ve switched over to Ceylon for all of my cooking needs.

[Here’s an informative post where I first read about Ceylon cinnamon, if you are interested in reading more about it.]


So curl up with a cup of homemade tea and stay warm this winter!