Pineapple Coconut Cupcakes are made with fresh pineapple and shredded coconut, and topped with a sweetened coconut whip. They’re also dairy-free and vegan, and make a fun dessert for summer parties!
What you’ll need to make these Pineapple Coconut Cupcakes:
- All-purpose flour
- Cane sugar
- Shredded coconut
- Baking powder
- Salt
- Fresh pineapple
- Almond milk
- Extra virgin olive oil
- Vanilla extract
- Full fat coconut milk
- Powdered sugar
How do you make these pineapple coconut cupcakes?
To start, make sure you have your cans of coconut milk refrigerated. The only way to make the coconut whip is to solidify the milk fat so it whips up into a frosting. I like to refrigerate mine for at least 24 hours, and if I’m in doubt, I place them in the freezer for 15-20 minutes (be careful though, because you don’t want them to freeze).
To make the cupcakes, whisk together your dry ingredients in a medium-sized bowl and set aside. Add the fresh pineapple to a blender and pulse a few times until it resembles a purée. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
Divide the batter into a prepared cupcake pan and bake for 15-17 minutes on 350F.
Once the cupcakes are cooled, prepare the coconut whip. This is pretty simple. Just scoop out the solidified coconut milk into a mixing bowl. Using an electric mixer, beat on high until the milk is fully whipped and creamy. You can also add in a few tablespoons of powdered sugar to sweeten the whip, or you can go unsweetened. Totally up to you.
Frost the cupcakes and place in the fridge to set up. Serve and enjoy!
How should you store these vegan pineapple cupcakes?
As these cupcakes are topped with coconut milk whipped cream, they should be refrigerated. The coconut whip will also get soft at room temperature, particularly if it is a warm day, so these cupcakes are best enjoyed when they are chilled.
How long will these cupcakes last? Can I freeze cupcakes with coconut whip frosting?
I would enjoy these cupcakes within 3-4 days. After that, the coconut whip will start to break down a bit.
I’ve never tried freezing cupcakes with coconut whip topping, but I wouldn’t recommend it. I’m not sure how the coconut whip would behave when frozen, and it may not defrost well.
If you want to make these cupcakes ahead and freeze them, do so without the coconut whip. When ready to enjoy them, just remove from the freezer, defrost and then add the whipped topping.
Some tips for making these pineapple coconut cupcakes:
- I’ve only made these cupcakes using fresh pineapple. But if you can’t find fresh, you can use a can of pineapple chunks, and just drain and purée as the recipe calls for.
- If you don’t have cane sugar, you can use granulated sugar.
- I always use unsweetened coconut, but sweetened works too. Your cupcakes will just be sweeter. You can also use medium desiccated or flaked coconut. I use shredded as I like the texture it adds to the cupcakes.
- I like to pipe my frosting on, but if you think the coconut whip is too soft to do this, you can just spread it on, or place the whip in the fridge for 15-20 minutes to set up.
If you make these cupcakes, I would love to hear about it in the comments below.
And if you’re looking for more cupcake recipes, here are a few others on Crumb Top Baking:
- Chocolate Zucchini Cupcakes with Coconut Whip
- Flourless Ricotta Cupcakes with Chocolate Coconut Cream
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Pineapple Coconut Cupcakes (Vegan)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Description
Pineapple Coconut Cupcakes are made with fresh pineapple and shredded coconut, and topped with a sweetened coconut whip. They’re also dairy-free and vegan, and make a fun dessert for summer parties!
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup cane sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh pineapple chunks
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
- 3-4 tablespoons organic powdered sugar (optional)
- 1/4 cup toasted coconut for topping (optional)
Instructions
Make the cupcakes:
- Pre-heat oven to 350F and grease a 12-cup muffin pan (or use cupcake liners).
- In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
- Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
- Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost the cupcakes:
- Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
- Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated
- Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with toasted coconut, or other desired toppings.
- Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.
Notes
- If you can’t find fresh pineapple, you can use canned pineapple chunks. Just drain the juice and purée as the recipe calls for.
- You can substitute granulated sugar for cane sugar.
- This recipe calls for unsweetened shredded coconut. You can use sweetened coconut, but the cupcakes will be sweeter. You can also use medium desiccated or flaked coconut, it just may change the texture slightly.
- If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.
- The powdered sugar in the coconut whip is completely optional. It doesn’t really impact the texture of the whip, it just sweetens it.
Cupcakes are my favorite kind of cake…there’s nothing better than having your own individual serving that’s perfectly portioned. 🙂 Tropical flavors are some of my favorite, and these are just beautiful Leanne! They’re so perfect for a summer party!
Thanks Marcie! You’re right. Cupcakes are the perfect individual serving size! I may have surpassed that serving size while recipe testing these!
I’ve never made whipped topping with coconut milk! That’s something new to me and I will definitely try it along with your gorgeous tropical cupcakes! 🙂
Thanks Marcelle! Whipped coconut milk is my dessert topping of choice. So easy to make. I definitely recommend giving it a try!
What a great summer cupcake idea! I love that these cupcakes have fresh pineapple. And I bet the coconut adds a nice sweet touch. I love it!
Thanks Tania! I’ll definitely be making these again this summer!
What a perfect flavor combo for summer and that frosting and toasted coconut are drawing me in. I need one of these ASAP!!!
Thanks Carlee! Wish I could hook you up with one! 😉
These cupcakes look so tropical and perfect for eating poolside! Love the pineapple and coconut in these yummy looking cupcakes!
Thanks Kelly! Poolside sounds perfect! I like the way you think! 😉
I can’t wait to make these cupcakes. They look amazing and are perfect for summer.
Thanks Heather! Hope you like them as much as we do!
I don’t often see fresh pineapple in cupcakes. These sound awesome
Thank you!
I love the idea of a Pina Colada cupcake. These are perfect for summer.
Thank you! They definitely have a pina colada vibe!
These are super cute and delicious sounding! Love all of the pineapple.
Thanks Karen!
These cupcakes are seriously DREAMY! I love that you made a vegan cupcake recipe. I’m a big fan of the coconut + pineapple combo and I’ll definitely be adding these to my to-bake list! Thank you so much for participating! 🙂
Thanks Valentina! Hope you like them! And thanks for hosting this event. It was a lot of fun!
These looks amazing! Thanks for sharing. We love anything with pineapple. I can’t wait to try these.
Thanks Camilla! We love pineapple in our house too!
Perfect ending for my next luau. Thanks for sharing.
Thanks Wendy!
Pineapple is such a great flavour for cupcakes and loving all the coconut with it. Perfection 🙂
Thanks Jennifer! Pineapple and coconut are a great duo!
These look absolutely dreamy! I’m loving that coconut frosting, drooling too! 😋
Coconut whip is the best! Thanks Deb!
Leanne, these cupcakes look phenomonal! Perfect for Summer! I’m so happy that you used fresh pineapple versus canned…I grew up eating canned and hated it! Totally not the same!! These look light, fluffy and delicious! I think I could eat the frosting by the bowl!!
Thanks Haylie! I could eat the frosting by the bowl too! And I feel the same way about fresh pineapple!
How fun! I love cupcakes, so all the more reason to celebrate them!! These look so tropical, it transports me to a sunny destination in my mind! I bet they’re so tasty, too! 🙂 Have a great weekend, Leanne!
Thanks Katherine! Until summer arrives here, these cupcakes are transporting me to a tropical destination!;) Hope you had a lovely weekend!
Coconut and pineapple are so good together! I need to try these ASAP. I love that they’re frosted with coconut whip, too!
Thanks Kelsie! Definitely a great pair. Hope you get to try them!
There really is a food holiday for everything, isn’t there?? I can totally get behind a day devoted to cupcakes, especially these! They’re giving off all the tropical vibes, which we so desperately need around here right about now, am I right??! Extra coconut on top for me please 😉 Happy weekend ahead!
Yes, we need all the tropical vibes around here! Where is summer? And I’m with you on the extra coconut! Thanks Dawn!