Step 1

Preheat the oven to 180C/365F

Step 2

Brush the cupcake tins with butter and dust with rice flour/semolina

Step 3

In a large, microwave safe bowl combine the coconut milk and butter, heat in the microwave for 1 minute

Step 4

Add the milk and 2 eggs, whisk until combined

Step 5

In a medium sized bowl combine the glutinous rice flour, sugar and baking powder

Step 6

Add the dry ingredients to the wet ingredients and whisk until smooth

Step 7

Distribute the batter evenly between 12 holes of a cupcake tin

Step 8

Top with desiccated coconut and bake for 45 minutes, or until golden brown

Step 9

Remove and cool