Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 2 large eggs
- ½ cup full-fat coconut milk
- ½ cup unsweetened shredded coconut
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- ¼ cup powdered sugar for topping
Instructions
- Add 1 cup water to pressure cooker bottom and place trivet inside.
- Whisk together flour, baking powder, salt, and sugar in large bowl.
- In another bowl, beat eggs and add coconut milk, melted butter, vanilla, and buttermilk; mix well.
- Combine wet and dry ingredients, fold in shredded coconut gently.
- Spoon batter into silicone cupcake molds, cover tightly with foil.
- Place molds on trivet inside pressure cooker; seal lid and cook on high pressure for 25 minutes.
- Perform quick release, carefully remove cupcakes, and cool on rack.
- Dust with powdered sugar before serving.
Notes
- Use full-fat coconut milk for best moisture.
- Do not skip quick release to ensure cupcakes keep shape and moist texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
- Diet: Vegetarian