What to do with a whole coconut aka how many times can you say the word coconut in one blog post

Hello, today (seeing as it is #saturdayisbakingday and you just simply HAVE to bake on a Saturday) I am going to make (or attempt to at least) Cocconut Banana Bread Muffins. The recipe I found uses desiccated coconut but I was going to be using a fresh count instead as this would add more moisture to finished muffin. The first thing to do with the coconut is to de-hair it until you can see three spots in the top that are darker in colour than the rest of the coconut.

Theese three spots are the weakest point of the coconut so with a knife you want to make holes in them. I actually only managed to make one hole because my coconut was very tough.

We make holes in the coconut to allow any of the water to drain out.

To do this turn the coconut upside down on top of a cup (using a plastic cup with balloons on it is optional) and watch as the liquid runs out. For my coconut however no water came out and this was the first sign that something might be wrong. However I ignored these warning signs and carried on regardless.

For the next stage you will require a hammer or failing that a very big stone. Wrap your coconut in a plastic bag, I like to use more than one bag in case one breaks(trust me they will), then proceed to whack the living daylights out of your coconut. If any of your neighbours ask what you are doing  make sure to let them now that it is actually a coconut that you are hitting. 

As I went to remove the white inside from the husky exterior I was overcome by the most foul, awful smell but I thought maybe that was from the bag that I had placed on the floor when I was hitting my coconut outside yet the smell wasn't going away even after I had rinsed it. I cautiously cut a piece of my coconut and tried it yet I spat out the contents of my mouth shortly after as it turned out that my poor coconut was in fact very much rotton. 

After this set back I was forced to go back to the drawing board yet fear not as I did have some desicated coconut stashed in my baking cupboard so the show could still go on. 

Here is the recipe I was going to be 'following' although I use the term 'following' very loosely as I would be changing things up a bit. For my revised edition of these muffins I used:

• 150g desicated coconut 

• 150g plain flour

• 1 tsp baking powder

• a pinch of salt 

• 100g coconut oil

• 60g truvia

• 45g agave nectar

• 5 mashed bananas

• 60g poppy seeds 

 By using cocnut oil instead of butter and a truvia/agave nectar mix instead of sugar I was eliminating the use of saturated fats and refined sugars meaning that my muffins will taste lighter and less 'stodgy'.

• Preheat the oven to 180 celcius or 350 farenheit

• Combine all of the dry ingredients in a bowl and place to one side. 

• Meanwhile melt the coconut oil before creaming with the truvia before adding the agave nectar.  

• Mash those nanas and whisk the eggs

• Add the dry mixture little by little folding all the while to get as much air in the mixture as possible. 

• Bake for 25 minutes or until golden. A hint for knowing when the cakes are done is that if you stick a skewer/knife in the centre it comes out clean.

Alternatively this recipe would work well as a loaf cake perfect with a cup of tea...and on that note I think its time for a cuppa