I love the way the pistachio flavour really shines though in this recipe.
If you're looking to make this dairy free, I would use coconut oil instead of butter, Black Forest Dukkahs and either use a milk or dark Chocolate powder or skip it altogether.
If you use a different combo, I'd love you to tell me about it in the comments.
Coconut White Chocolate Pistachio Muffins2 cups self raising flour
125g butter, chopped (you could easily substitute coconut oil if you prefer)
1 cup desiccated coconut
1 Tablespoons YIAH Rose White Chocolate Pistachio Dukkahs
1 Tablespoon YIAH White Chocolate powder
1/2 cup caster sugar
270mls coconut milk
•Preheat oven to 200°C and lightly grease muffin pan.
•Rub butter into flour (or cheat like me and whack it in the food processor)
•Stir in remaining ingredients (again, you can just use the food processor)
•Spoon mixture evenly between 12 muffin holes.
•Bake for 20 minutes
**To make cake: Use 20 cm round cake pan.
Reduce oven temperature to 170°C and bake for 45 minutes.