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Ingredients

  • 1 can (13.5 fl oz) Coconut milk

  • ¼ cup Melted unsalted butter
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup C&H® Dark Brown Sugar
  • 2 cups Sweet rice flour
  • 2 teaspoons Baking powder

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Instructions
Prep Time: 40 minutes / Cook Time: 30 minutes / Yields: 24 Servings
Step 1

Preheat your oven to 350 degrees F.

Step 2

Using a stand mixer or hand mixer, mix together the coconut milk, melted unsalted butter, large eggs, and vanilla extract until combined.

Step 3

In a separate bowl, mix C&H Dark Brown Sugar, sweet rice flour, and baking powder together and then slowly add to your bowl with the wet ingredients with the mixer on low. Mix until fully combined. 

Step 4

Grease your bear mold baking tins with butter and fill 3/4 of the way. Bake for 30 minutes depending on the size of your tin. 

Step 5

Let cool on a baking tray and enjoy!

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Recipe by

Michael Tran

@BetweenSpoonfuls

Michael Tran is the Bay Area-based creator behind @BetweenSpoonfuls. Michael specializes in nostalgic food and drink recipes with a food art twist. He uses food and nostalgia to connect with his culture and community.

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