Coconut Paleo Cupcakes

Makes 8 Cupcakes:

Ingredients

Coconut Cupcakes:

• 1 1/2 cups unsweetened coconut
• 1/2 Cup almond flour
• 2 teaspoons coconut flour
• 3/4 teaspoon baking powder
• pinch of himalyan sea salt
• 3 large eggs, (optional or use egg replacer)
• 1/3 cup coconut sugar
• 1/3 cup full-fat coconut milk
• 3 tablespoons coconut oil
• 1 1/2 teaspoons vanilla extract

Coconut Whip:

• 1/2 Cup of full-fat coconut milk
• coconut sugar or honey, optional
• 1/3 cup toasted coconut

Directions

1. Preheat the oven to 350°F . Line 8 muffin cups with liners.
2. Fill the cupcake liners so that they're almost full and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
3. Remove from the oven, let the cupcakes cool for 2 minutes in the tins, and then turn the cupcakes out onto a wire rack to cool completely before frosting.
4. Whip the coconut cream top off cupcakes, and enjoy!