Jamaican in a shirt

Ingredients for 14 servings:

• 100 g sugar, preferably brown
• 1 vanilla pod(s) or 2 tsp vanilla powder
• 1 pinch of salt
• 300 g flour
• 1 pack of cream of tartar baking powder
• 50 g cocoa powder
• 1 can coconut milk, unsweetened, 400 ml
• 3 small eggs
• n. B. Mineral water, carbonated
• 1 jar papaya or pineapple balls (drained weight 190g or 2 handfuls of small fruits
• e.g. cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Last Minute Coconut Chocolate Muffins (no added fat)

Cut the vanilla pod into short pieces, grind it finely with the sugar, including the rind (e.g. in a food processor), or mix the sugar with 2 teaspoons of vanilla powder. Mix in the remaining dry ingredients. Beat the coconut milk and eggs until frothy, then stir in the dry ingredients. Add just enough mineral water so that the batter falls nice and wide and heavy off the whisk (you may not even need any sparkling water). Place paper baking cups in the 12 muffin cups and fill them halfway with batter. Depending on the size of the muffin cups, it is advisable to have 3-4 additional small baking cups (or 2 paper baking cups nestled inside each other) on hand. I used 12 tall muffins and 2 larger baking cups. Gently press the well-drained fruit into the baking cups, evenly distributing them. Bake at 160°C fan/180°C top/bottom heat, gas mark 3, for 12-16 minutes; do a skewer test. Preheating is not necessary for fan-assisted ovens, but recommended for conventional ovens and gas ovens. Serve the muffins lukewarm or completely cooled, topped with semi-whipped cream. You can also add coconut flakes, chocolate sprinkles, cherries, grated apples, nuts, Smarties, etc. (instead of cocoa) to the basic recipe batter.