Gluten-Free Chai Coconut Cupcake with Coconut Whipped


5 O Organics® Chai Tea bags
8 O Organics® eggs
3 Tbs O Organics® coconut oil
2/3 cup O Organics® honey
1 cup coconut flour
1 1/2 tsp baking soda
1 1/2 cup coconut whipped cream, thawed
4 Tbs O Organics® unsweetened coconut flakes


    1. Preheat oven to 375ºF. Boil water and pour over teabags in a large mug. Let tea steep 7 minutes. Remove tea bags.

    2. In a medium bowl, whisk eggs. Add honey and coconut oil, whisking well. Measure out 3/4 cup of the strong chai tea, and slowly pour it into the bowl, whisking as your pour. Sprinkle in coconut flour and baking soda and stir together until mixture thickens.

    3. Spray a 12-count muffin tin with nonstick spray. Divide Chai Cupcake batter among the muffin tins. Bake for 17-20 minutes or until a toothpick comes out clean.

    4. Remove cupcakes and let cool completely. When ready to serve, top each with 2 tablespoons coconut whipped cream and 1 teaspoon coconut flakes. Enjoy!

    Pro Tips:

    If pre-made coconut whipped cream is not available, use a can of coconut cream sweetened with a touch of honey

    Cupcakes may be made in mini-muffin tins, just reduce cooking time to 10 - 12 minutes.

    Cupcakes would be delicious topped with cinnamon as well as coconut.


    All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.