1/4 cup Biona Organic Coconut Flour

1/2 tsp celtic sea salt

1/2 tsp baking sofa

3 large eggs

1/4 cup Biona Organic Cocomega Coconut Spread

2 tbsp honey

1 tbsp vanilla extract



1 can Biona Organic Coconut Milk

1/2 tsp vanilla extract

Biona Organic Agave Syrup to sweeten (to taste)

1 cup fresh strawberries (we use Riverford Organic Strawberries)




In a food processor, combine coconut flour, salt and baking soda

Pulse in eggs, shortening, honey and vanilla

Line a cupcake pan with 6 paper liners and divide batter between each

Bake at 350C for 20-24 miuntes

Cool for 1 hour



Place can of coconut milk in the fridge overnight so that the cream will rise to the surface and seperate from the water.
Remove the coconut milk from the fridge and turn the can upside down. Using a can opener, open the can of coconut milk from the bottom and discard the water that seperated from the cream.

Scoop the thick cream into a small mixing bowl. Add the vanila exrtact, agave syrup and whip the cream with a hand mixer until light and fluffy, adding natural food colouring if desired.

Use immediately to pipe onto cooled cupcakes, or place in the fridge until use.

Top with strawberries, chopped in half (we use Riverford Organic Strawberries)

Windmill products used in this recipe