Sunday, March 18, 2012

Coconut Muffins with Kiwi-Lime Curd

They've rearranged my grocery store and I'm not too happy about it.  I've gone from knowing where everything is to wandering the aisles trying to understand the new and senseless arrangement with canned beans on the baking aisle, items flip-flopped from one side to the other, and the chocolate and candy now being located in the same aisle as the pet food.  So now when I walk down the row of expensive chocolate, all I can smell is dog food.  Don't they know the chocolate is going to absorb that smell?  I don't understand these kinds of decisions.

The chaos at the grocery store was on the heels of a less than satisfying lunch, which probably fueled my annoyance a little.  Trying to eat healthy and using up leftovers doesn't always yield the tastiest meals.  Usually, we eat dinner leftovers for lunch the next day, but we don't always make very much on Sunday nights, so Mondays are a whatever day.  I was working from home that day (and still in my PJs), so I couldn't go out for a sandwich without actually getting dressed.  Sometimes I almost consider risking an errand in my PJs, if the errand doesn't require me to get out of my car, but then there's always that niggling fear of what ifWhat if I had car trouble.  What if I got pulled over.  And there I would be, on the side of the road, in my PJs.  And so it's a risk I don't take.  If only a spicy chicken sandwich from Wendy's would magically show up at my door.

There was an ounce or two of swordfish in the fridge from the night before, which I'd already eaten with half a tomato for a snack.  Some cauliflower and asparagus soup which was only okay the night I made it, and not very tempting a few days later.  Some egg whites leftover from using a bunch of yolks to make citrus curd.  A little container of leftover crockpot chicken.

And so my lunch became scrambled egg whites with a little non-fat Greek yogurt and cheddar cheese, and the crockpot chicken.  Sounds a little weird, but it actually wasn't too bad.  I think I filled my protein quota for the day, too.  But, does anyone else feel a little creepy eating eggs and chicken in the same meal?

As promised, today I have another recipe for citrus curd - maybe the last one for a while, but you never know.  I'll probably do this with strawberries in a few months when they're in season!

For a spring recipe, these coconut muffins with kiwi-lime curd are just wonderful.  The tropical combination might even make you feel like you're on vacation.  I made these for breakfast last weekend, and they were so good warm from the oven.

The muffins are so soft and moist, full of coconut flavor from the lite coconut milk, a little coconut extract, and some shredded coconut.  And the toasted coconut on top adds such a nice crispy contrast to the soft cake-like muffins.

And the kiwi-lime curd, with a more subtle lime flavor than straight up lime curd and a hint of kiwi, is smooth and creamy and delicious on the muffins.

Jamie wrinkled his nose at the fibrousy exterior of the kiwi fruit as he was peeling them, commenting that it was like holding a spider.  I discovered that kiwi is one of the few things he won't eat.  I had put a few slices on his plate for breakfast the day before, and he wouldn't touch them.  So it's saying something  about the yummy-ness of this curd recipe that he really, really liked it.  But he still won't eat kiwis on their own.  :)

Coconut Muffins
  • 1 can (14 ounces) unsweetened Lite Coconut Milk
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded, sweetened coconut, divided

Preheat the oven to 350.  Prepare 12 muffin cups with non-stick spray or paper liners.

Whisk together the coconut milk, sugar, egg, vanilla and coconut extract.  In a separate bowl, combine the flour, baking soda, baking powder, salt and 2/3 cup of the shredded coconut.  Add the dry ingredients to the wet and stir just until combined.

Divide the batter between the muffin cups, filling them about 3/4 full.  Sprinkle the tops with the remaining 1/3 cup shredded coconut.

Bake at 350 for 18-21 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown.

Yields 12 muffins.
Weight Watchers Points Plus Value: 4 points per muffin 

Recipe from Curly Girl Kitchen

Kiwi-Lime Curd
  • 1/3 cup freshly-squeezed lime juice
  • 3 ripe kiwis, peeled and chopped
  • 6 egg yolks (reserve whites for another use)
  • 2/3 cup granulated sugar
  • 2 tablespoons grated lime zest
  • 1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces

Fill a saucepan with about 2 inches of water and bring to a simmer over medium to medium low.

Using a blender or an immersion blender, puree the lime juice with the chopped kiwis until smooth.  In a heat-proof metal mixing bowl (one that can sit on top of the saucepan without touching the water) whisk together the kiwi-lime puree, egg yolks, sugar and lime zest until smooth (1-2 minutes).

Place the bowl over the saucepan.  Stirring constantly with a silicone whisk or spatula, cook the mixture until thick enough to coat a spoon.  (Note that this process can take anywhere from 7-15 minutes, depending on how fast the water is simmering, how close the bowl is to the water, etc.  The mixture will not appear as thick and jellied as store-bought citrus curd, but will have the consistency of warm pudding.  It will also thicken more when it cools.) 

Remove the bowl from the heat, and add the slices of butter, one at a time, whisking well after each slice until the butter disappears, before whisking in the next slice.  Usually, at this point, I would strain the curd through a mesh strainer to remove the zest, but for this recipe, I skipped this step, since I didn’t want to strain out the kiwi seeds as I thought they looked pretty.

Pour into a glass jar and store in the fridge until ready to use.  It will be at a spreadable consistency straight from the fridge, or you can gently rewarm it for a "pourable" consistency.

Yields about 2 cups.
Weight Watchers Points Plus Value: 2 points, per tablespoon 

Recipe from Curly Girl Kitchen


  1. Fab recipe...can't wait to try! What a way to welcome spring! Thanks!

  2. These sound so exotic and delicious - kiwi like curd is wow mouth watering :D

    Choc Chip Uru
    Latest: Lemon Polenta Cookies + Baby Berry Yoghurt Bundts

  3. Your muffins look incredible...and the kiwi lime curd looks just as wonderful!!! Double YUM!

  4. I like these cupcakes! I would love to try them, I like coconut treats so much..

    I can imagine how frustrating it is when the grocery shop is rearranged.. good that it does not happen too often :)

  5. I hate when they rearrange the grocery store! Slows me down for weeks.

    I am a coconut fiend so these are making me drool. Lovely and creative combination of flavors!

  6. love your coconut muffin recipe! No dairy!

  7. I love your blog and your food - omg....your kiwi lime curd looks so good that I am definitely going to try to make it...I made some raspberry curd the other day and it was delicious although the colour started off bright red and ended up purple.

    The Tipsy Tart

  8. This sounds faboosh! Love every ingredient. Will definitely be trying this recipe. Congrats on top 10!

  9. This recipe look great! I would love it if you linked up this post to my springtime recipes blog hop for a chance to win a "Top Chef" cookbook:

  10. Hi There, Congratulations for being on top 9 !!!!!!
    The coconut muffins are looking so delightful and appetizing. A very well made post with beautiful pictures.Loved the kiwi curd. I've bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

  11. Thanks, everyone! Tipsy, I know what you mean, I've made a raspberry yogurt sauce before, and it turned a very neon shade of purple!

  12. I've seen bunches of recipes for lemon curd but lime curd is such a nice change!

    I love,love,love muffins and these look like exactly what I need with all this wonderful warm weather we've been having up North. Toasted Coconut = best topping for muffin ever.

    Beautiful photos too! :D

  13. I have never seen curd made with kiwi- love it! The kiwi lime combo sounds amazing by itself and then you add the coconut muffins and I have to make these!

  14. These sound and look amazing! I love the combination of coconut and lime, I'm sure that the addition of kiwi would be wonderful too. Congrats on top 9!

  15. How did you manage to get your kiwi-lime curd such a wonderful shade of green? I made it follow your recipe, and it was just the same shade of yellow as other curds I've made. Did you add coloring?


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