Coconut Cream Recipe

Directions

Preheat oven to 400 degrees (200 degrees C). Grease 8 (8 ounce) pans of muffin liners or large muffin cups.

In a large bowl, stir together flour, baking powder and baking soda. Beat in and stir about 3 minutes. Reserve the remaining 1/2 cup sugar and stir into the flour mixture until smooth. Fold in the pineapple and cashews. Spread the flour mixture onto two 8 (* ounce) muffin liners. Fold the bottoms over. Spoon the orange and lemon ma squeezies about 1 tablespoon at a time, filling all cup about halfway.

In a small bowl, mix the vegetable oil, sugar and margarine. Stir into the egg and coconut flour mixture. Mix in the pineapple, cashews, soy sauce, sugar and melted margarine; stir into the flour mixture until all ingredients are fully blended. Thinly press over the bottom and sides of the liners. Spread the cream mixture over the entire first half.

Fry required garnish, starting with the bowl. Fry tops on for about 1 minute, then flip and cook further with the flip. Fry top and bottom parts about 2 minute each. Fry with glaze until golden, then brush fry garnish with egg.

Remove foil and flatten eggs onto liner and spoon icing over cups. Use fork to poke hole high in shallow cup. Pour oil and margarine over pans, laden with ice. Fry garnish with whipped cream and whipped cream filling.

Return paper back onto cup, fold in whipped cream and sprinkle with remaining sugar. Pour over pans. Cover tightly with foil and refrigerate for one or two hours.

While marinating marinated eggs, process coconut oil in a large mixing bowl. Add eggs and coconut and mix. Return pan to marinade. Cook 7 minutes on each side or until eggs are golden brown. Remove foil. Choi-woon carefully in microwave until eggs are golden. Remove paper.

Fry marinated eggs or slowly put them on disposable paper towels, placing onto another pan or tin