For The Icing:
- 1/2 cup Mango Purée
- 1/2 cup Coconut Milk
- 2/3 cup White Chocolate Chips
- 1 tablespoon Coconut Oil
- 1/2 cup Coconut Powder, Unsweetened coconut flakes blended into powder
- 1/2 cup Vanilla Protein Powder, Or unflavored
- 1 Egg
For the Muffakes:
Preheat oven to 350°F.
Heat 1/2 cup mango puree in a saucepan on low heat.
Add coconut milk and stir to combine.
When the coconut milk is fully incorporated, add white chocolate chips and coconut oil and continue to stir.
When white chocolate chips have melted, add coconut powder and protein powder, stirring to make sure they dissolve.
Add the egg in, making sure the heat is still low so as not to scramble the egg. Mix well.
Spoon into 6 muffins liners and bake for 25 minutes.
Remove from oven and let cool completely before glazing.
For the Glaze
Combine the remaining mango puree and confectioners sugar together in a mixing bowl, whisking to combine until sugar is completely dissolved and puree begins to thicken.
Slather on top of each muffake.
Garnish with coconut flakes and enjoy!