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About this recipe: Not quite a cocktail in a paper case but a special treat none the less. If you prefer not to use alcohol in the frosting, pineapple juice or coconut cream will both work equally well. This recipe is from my book 'Special Cupcakes'.
Creamed coconut is thicker than ordinary coconut milk and is available as a liquid in cartons or in block form. If you use the latter, grate about 40 g (11⁄2 oz) of the coconut block into a bowl and add a little boiling water to dissolve it to a thick cream.
Text copyright © 2011 Wendy Sweetser
Copyright © 2011 New Holland Publishers (UK) Ltd