Recipe by Chez Jonny
These are fabulous breakfast muffins with an exotic, tropical twist. Tempered with sweet coconut milk and a bit of vanilla, they will easily convert anybody questioning the King of Fruits.
Top Review by mudsharkbytes
My wife really hates it when I bring home a frozen durian so I have to portion it out and freeze it ASAP. As as consequence I have almost an entire durian in our freezer and this recipe looked like a good way to use some of it up. Was it ever.
Because my durian had been frozen it was difficult to separate the stringy sections from the fruit, so I just put it all in a food processor and blended it until it was the consistency of baby food.
I used regular muffin pans and got nearly two dozen of these, about the size of standard cupcakes. What's surprising about them is that they really don't give off any of the characteristic durian odor, but retain the delicious, complex durian flavor.
Mine were very sticky on top even though they were done all the way through, so I left them on a rack for nearly a day to dry the tops, then froze them. Now whenever I'm in the mood for some durian I can enjoy the flavor without the wife complaining about the smell.
Really a great way to use durian. When these are gone I'm going to make a second batch.
- 1⁄2 cup durian
- 1 cup flour
- 2 eggs
- 2⁄3 cup palm sugar (or brown sugar)
- 1⁄2 cup coconut milk
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 325F (or 310F for convection ovens).
- Remove any stringy portions of the durian flesh.
- Mix all ingredients in blender.
- Place mixture into muffin pan. (This recipe is for 5-6 large muffins.).
- Bake for 15 minutes. Let cool before removing muffins. Place muffins on rack to further dry their exteriors before eating.
- Tip: do not consume these with alcohol as consuming durian fruit with alcohol is dangerous. Durian is a 'heaty' food so serve together with a 'cooling' food such as banana or mangosteen.