Coconut Dessert Soup

Had this at an Indian buffet recently and have never seen anything like it before so I had to try it myself! It's very warm, comforting, and extremely coconutty! It's a very easy recipe.

4 cups coconut milk (I used SoDelicious brand unflavored coconut milk - it's cheaper to buy the milk jug instead of individual cans, plus you get more! Spare the rest for other baking.)
1-2 cups shredded coconut (add a little at first then see how you feel about adding more)
Sugar to taste (I think I added about 1 cup)

Combine all ingredients. Bring to boil so the sugar dissolves. Let simmer for at least 20 minutes. The shredded coconut will not get super soft but tends to stay a little crisp, which I like. Enjoy!

Pumpkin Pie Muffins with Pumpkin Spice Topping

Yummy! Made these this morning.

For muffins:

1 egg
1 cup canned pumpkin
3/4 milk (I used coconut milk)
2 tbsp cooking oil
1/2 cup honey
1/2 tsp cinnamon
1/2 tsp pumpkin spice
2 cups Bisquick

For topping:
(NOTE: This topping seemed to go a little bad after a couple days - I suggest eating it quickly.)

1 cup canned pumpkin
1 cup heavy whipping cream
1/2 tsp cinnamon
1/2 tsp pumpkin spice
1/2 cup confectioner's sugar (or more to taste)

Preheat oven to 400 degrees. Grease and flour the cupcake pan very well (NOTE: Do NOT use cupcake liners - I used them, and the bottom of the muffins were completely stuck to the liners!) Mix egg, milk, oil, pumpkin, and honey. Combine remaining dry ingredients and sift into wet ingredients. Fill the cupcakes about 3/4 of the way (these shouldn't bake over the side but take on more of a dome-shape as it is a biscuit like texture). Bake at 400 degrees for 20 minutes.

Only add topping right before eating as it is basically just whipped cream and does not work the same way as frosting. These muffins taste best when warm with a dollop of topping to go with it. Keep any remaining topping for other desserts, such as ice cream, pie, or even coffee!

Yields 1 dozen.

Do not use liners as this was the result!!