Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy

Bring a taste of the tropics to your kitchen with these Tropical Strawberry Coconut Muffins! Bursting with juicy strawberries, nutty coconut, and bakery-perfect fluffiness, they’re the ultimate fruity treat for breakfast or snacking.

 

Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy

There’s something magical about baking with strawberries and coconut—the way the berries release their sweet juiciness as they bake, while the coconut turns toasty and fragrant, filling the kitchen with a tropical aroma that feels like sunshine in muffin form. These Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy are the kind of treat that instantly brightens your morning, whether you’re savoring one with a hot cup of tea or packing them for an afternoon snack.

What I love most about this recipe is its simplicity. Just a handful of pantry staples, a splash of creamy coconut milk, and a pile of fresh strawberries come together to create muffins that are light, tender, and full of flavor. The coconut adds a hint of natural sweetness and a little chew, perfectly complementing the juicy bursts of berry. Sprinkle a few extra strawberries and flakes of coconut on top before baking, and you’ll get that irresistible bakery-style look and taste—without leaving home.

Perfect for a weekend bake, a spring brunch, or simply when you need a little tropical escape, these muffins are a reminder that sometimes the simplest flavors bring the most joy.

Enjoy!

What Ingredients I Need?

You don’t need anything fancy to whip up these muffins—just simple ingredients you may already have on hand:

• Egg – binds everything together and helps with structure.

• Full-fat coconut milk – adds richness and a subtle tropical flavor.

• Canola oil – keeps the muffins moist and tender.

• Vanilla extract – a touch of warmth and sweetness.

• All-purpose flour – the base of your muffin batter.

• Sugar – just enough to balance the tartness of the strawberries.

• Baking powder – gives your muffins their fluffy rise.

• Salt – enhances the flavors.

• Fresh strawberries – juicy, sweet, and bursting with flavor.

• Unsweetened flake coconut – adds texture and toasty, tropical notes.  (I use this one)

What Equipment I Need to Bake the Perfect Muffins

• Mixing bowls – one large for the wet ingredients and one medium for the dry.

• Whisk & spatula – for combining ingredients without overmixing.

• Muffin tin (6-well, standard size) – the perfect fit for this small-batch recipe.

• Non-stick cooking spray (or muffin liners) – to prevent sticking.

• Measuring cups & spoons – accuracy is key in baking.

• Cooling rack – to let the muffins rest and set properly after baking.

Substitutions

Sometimes you don't have an ingredient.  Below are some substitutes to help you out.

• Coconut milk → You can use regular whole milk or almond milk if you don’t have coconut milk on hand.

• Canola oil → Swap with melted coconut oil, vegetable oil, or even light olive oil.

• All-purpose flour → A 1:1 gluten-free baking blend can be used for a gluten-free version.

• Sugar → Replace with coconut sugar or light brown sugar.  You may also use a sugar substitute if you prefer.

Variations

Want to mix it up a bit. Try one of these variations.

• Chocolate Twist – Add ½ cup white chocolate or dark chocolate chips for extra indulgence.

• Nutty Crunch – Stir in ¼ cup chopped pecans or macadamia nuts for texture.

• Citrus Boost – Add 1 teaspoon of fresh lime or orange zest to the batter for a zingy tropical note.

Kitchen Tips and Notes

• Don’t overmix the batter. Stir gently until just combined—this keeps the muffins soft and fluffy.

• Use ripe strawberries. The sweeter and juicier the berries, the better the flavor.

• Reserve some toppings. Sprinkling a few extra strawberries and coconut flakes on top before baking makes them look bakery-worthy.

• Watch the bake time. All ovens are different, so check at the 18-minute mark. They’re done when a toothpick comes out clean.

• Storage tip: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

🌺 Set the Mood

These muffins aren’t just a bake—they’re a little getaway. Imagine warm sunshine streaming through your kitchen window, a gentle breeze carrying the scent of toasted coconut, and a plate of these golden, fluffy muffins waiting on the table. Pair them with a cup of hot tea in the morning, or serve alongside iced lattes and fresh fruit for an easy weekend brunch spread.

They also make the sweetest addition to spring and summer gatherings—think baby showers, Mother’s Day breakfasts, or a cozy weekend picnic. The tropical flavors of strawberry and coconut feel like a vacation in every bite, turning even an ordinary Tuesday into a moment of joy.

So light a candle, put on your favorite relaxed playlist, and let these muffins transport you somewhere warm, bright, and delicious.

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💬 Let’s Chat!

Have you tried these muffins? What are your favorite flavors?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turned out!

Island Grilling Night - Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Fire up your grill for Island Grilling Night with my Citrusy Garlic Steak with Fresh Mango Salsa.  It’s bold, breezy, and bursting with tropical flavor—your perfect summer dinner idea!

Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Lately, I’ve been in an island flavor kind of mood—craving bright citrus, juicy tropical fruit, and a touch of heat. Our wedding anniversary is coming up in August, and every year around this time, I find myself reminiscing about that magical trip to Hawaii. The warm breeze, the ocean views, the bold, vibrant food—it all left a lasting impression. And while this dish has a Cuban flair, it still brings me right back to that tropical feeling we love so much.

This Citrusy Garlic Steak with Fresh Mango Salsa is a delicious mash-up of bold island flavors. The steak gets a garlicky-citrus rub inspired by Cuban seasoning blends—zesty, savory, and perfect for the grill. Then it’s topped with a mango salsa that’s bright, sweet, and spicy, just like the fruit stands we used to pass in North Shore. It’s a little bit of Cuba, a little bit of Hawaii, and 100% a summer dinner worth repeating.

Whether you're dreaming of your next island vacation or just looking to spice up steak night, this recipe brings a fresh, tropical twist to the table. Bold, juicy, and unforgettable—just the way summer should taste..

Enjoy!

🛒 What You’ll Need – Island Grilling Night Shopping List

Produce

• 2 large or 3 small ripe mangoes

• 2 jalapeños

• ½ medium red onion

• ½ lime

• Fresh cilantro (about ½ cup loosely packed leaves)

• Red Bell Pepper

Meat

• 1 to 1½ lb sirloin steak

Pantry & Seasonings

• Olive oil

• Kosher salt

• Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend (or similar citrus-garlic blend)

🍍 Perfect Pairings – Optional Sides & Sips for Your Island-Inspired Feast

Whether you're going all-out for a tropical dinner party or just adding a few extras to your plate, these sides and drinks bring the vibe full circle:

Sides

• Coconut Lime Rice – Creamy, fragrant, and the perfect bed for that mango salsa.

• Grilled Pineapple Spears – Lightly charred and caramelized for a sweet finish.

• Crispy Plantain Chips – Great for scooping up extra salsa.

• Avocado-Cucumber Salad – Cool and creamy with a citrusy vinaigrette.

• Black Beans with Garlic & Cilantro – Savory and grounding with island flair.

• Toasted Hawaiian Rolls – A fun, buttery nod to Hawaiian BBQ.

Drinks

• Sparkling Limeade – Refreshing and tart with a fizzy finish.

• Virgin Piña Coladas or Mojitos – Coconut, mint, and citrus—pick your favorite island classic.

• Tropical Iced Tea – Brew black tea with pineapple juice and a hint of mint.

• Fresh Mango Smoothies – Especially fun if you're serving this as a summer brunch-for-dinner.

Substitutions and Variations

Substitutions

Need to make a few adjustments? These simple substitutions will keep the bold, juicy, tropical flavors front and center:

• Steak Substitute:
  Try flank steak or skirt steak if sirloin isn’t available. Just adjust the cook time and slice thinly against the grain.

• Seasoning Swap:
  No Trader Joe’s Cuban Style Citrusy Garlic Blend? Use a mix of garlic powder, onion powder, paprika, dried oregano, cumin, and a little orange and lime zest.

• Fruit Alternative:
  Can’t find ripe mangoes? Use pineapple or papaya for a similar tropical sweetness and texture.

• Herb Option:
  Swap parsley or mint for cilantro if you’re not a fan—both still keep things fresh and vibrant.

• Heat Level Adjustment:
  Use Fresno chiles or even poblano peppers instead of jalapeños for less spice and more crunch.

Variations

This bold and juicy steak with mango salsa is just the beginning—here are a few tasty ways to spin it based on what you’re craving or how you’re serving it:

• Tropical Steak Tacos:  Slice the steak thin and tuck it into warm corn tortillas with mango salsa, shredded cabbage, and a drizzle of lime crema or chipotle mayo. Instant taco night with an island twist!

• Island Steak Bowls:  Serve the steak and salsa over a bed of coconut rice, quinoa, or mixed greens. Add black beans, avocado slices, and a handful of crushed plantain chips for crunch.

• Grilled Chicken or Shrimp Option:  Not in a steak mood? This mango salsa pairs just as beautifully with grilled chicken thighs or citrus-marinated shrimp. Perfect for a lighter or seafood-forward dinner.

• Make It a Salad:  Turn everything into a hearty salad! Slice the steak over a bed of romaine or baby greens, top with mango salsa, avocado, and a lime vinaigrette for a fresh, vibrant meal.

Kitchen Tips and Notes

A few simple tips to help you get the most flavor and ease out of this tropical dinner:

• Let the Steak Rest:  After searing, let the steak rest for at least 5–10 minutes before slicing. This helps lock in the juices and gives you a more tender bite.

• Choose Ripe Mangoes:  Look for mangoes that give slightly when pressed and smell sweet at the stem. .

• Prep Ahead for Ease:  You can make the mango salsa up to a few hours in advance—just cover and chill. The flavors only get better!

• Watch the Heat:  Want more or less spice? Keep some jalapeño seeds for extra heat, or substitute with bell pepper for a milder bite. You’re in control.

• Cast Iron for the Win:  A hot cast iron skillet gives you that perfect steak sear and crust. No grill? No problem—this pan brings the heat indoors.

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Coconut Dream Pancakes – Fluffy, Sweet & Island-Inspired!

Fluffy and sweet, these Coconut Dream Pancakes are made with coconut milk, shredded coconut, and a hint of vanilla—perfect for a tropical twist on your breakfast routine.

Coconut Dream Pancakes – Fluffy, Sweet & Island-Inspired!

There are some flavors that instantly transport you—and for me, coconut is one of them.  My husband and I got married in at sunset on a beach in Hawaii.  The morning of the wedding I had my very first taste of coconut pancakes. We were excited, and glowing with wedding day anticipation, sitting at a breezy beachside café with ocean waves in the distance and a stack of warm, golden pancakes in front of us. One bite, and I was hooked. Sweet, creamy coconut nestled into each fluffy bite—it was pure island bliss. Ever since, coconut pancakes have held a special place in my heart; transporting me back to my wedding day. They're my little taste of paradise, no airplane travel required.

These Coconut Dream Pancakes are my homemade tribute to that magical moment. The batter is rich with coconut milk, coconut sugar, and shredded coconut for a flavor that’s comforting, nostalgic, and just the right amount of tropical. They’re soft, fluffy, and cook up beautifully golden—perfect for lazy Sunday mornings or special breakfasts with the family. Easy enough for a weekend treat, but special enough to make memories around the table.

Best of all, these pancakes are a total crowd-pleaser. Whether you're making breakfast for picky kids or treating yourself to something extra, this recipe will upgrade your everyday pancakes with bold, unforgettable flavor and just a touch of island escape.  Add syrup, fresh berries, or a pat of butter—and let every bite take you to your happy place.

Enjoy!

What Ingredients do I need?

Baking & Pantry

• All-purpose flour
• Baking powder
• Coconut sugar
• Kosher salt
• Vanilla extract
• Unsweetened shredded coconut

Dairy & Refrigerated

• Eggs
• Sour cream
• Coconut milk (canned or carton, full-fat or light)
• Butter (for cooking and serving)

Oils

• Canola oil (or any neutral oil)

Optional Toppings

• Maple syrup
• Fresh berries

Substitutions and Variations

Substitutions

No need to make a special grocery run—here are some easy swaps if you’re missing an ingredient or want to tweak the recipe:

• Coconut Sugar → Brown sugar or granulated sugar work just as well.

• Canola Oil → Substitute with melted butter, coconut oil, or any neutral oil.

• Sour Cream → Try plain Greek yogurt or plain regular yogurt for a similar creamy tang.

• All-Purpose Flour → You can use a 1:1 gluten-free flour blend if needed.

• Unsweetened Shredded Coconut → Sweetened shredded coconut can be used, just reduce the sugar slightly if desired.

Variations

Looking to mix things up? These fun twists keep the coconut base but add new layers of flavor:

• Tropical Fruit Boost – Add diced pineapple, mango, or banana to the batter for bursts of natural sweetness.

• Nutty Crunch – Stir in chopped macadamia nuts or toasted almonds for added texture.

• Chocolate Coconut Delight – Mix in mini chocolate chips for a decadent take kids will adore.

• Coconut Lime Pancakes – Add a teaspoon of lime zest to the batter for a bright citrus twist.

Kitchen Tips and Notes

• Don’t overmix the batter – A few small lumps are totally fine. Overmixing can make your pancakes tough instead of fluffy.

• Test your skillet heat – Drop a small bit of batter into the pan—if it sizzles gently, it’s ready. Too hot and the pancakes will brown before cooking through.

• Keep them warm – Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.

• Make-ahead tip – You can mix the dry ingredients the night before to save time in the morning.

• Freezer-friendly – Let pancakes cool, then freeze between layers of parchment in a zip-top bag. Reheat in a toaster or oven.

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Mojito Chicken Bowls

Yum

It's summer and I'm in vacation mode.

I've been working on 2 major projects since January without a break and I just finished them.  They were like a freight train moving at breakneck speed and they finally ended! Yea!!!  It's time for a little R&R.  I'm ready for vacation and we are planning something tropical and beachy.  I can't wait.

To get us in the island rhythm  I'm cooking up some tropical dishes.  First up is a wonderful chicken bowl with the flavors of mint and lime and rum.  Sound familiar?  I'll take a mojito anytime!  

MOJITO CHICKEN BOWLS

This is a wonderful dish filled with juicy mojito marinated chicken, grilled pineapple and bok choy served over a mint, coconut and pineapple flavored rice.  This dish is hits all the flavor notes of a mojito and the tropics rolled into one.  Top it all off with some slice avocado and we have one heck of a bowl!  Take this dish to eat outside on a balmy evening and you'll feel like your in the tropics.

This dish was just perfect for a pre-vacation meal.  The chicken is grilled to juicy perfection and goes perfectly with the vegetables and pineapple.  What a great combination of food!  It's light yet filling.  Perfect for a summer lunch or dinner.  I'm dreaming of the tropics now...I don't want to wake up yet!

Enjoy!




Mojito Chicken Bowls

serves 2

Marinade:
2 large limes, juiced
1 Tbsp fresh mint, chopped
2 Tbsp white rum
1 Tbsp honey
2 boneless skinless chicken breasts

For the rice:

1 cup basmati rice

1/4 cup cilantro, chopped
1 Tbsp Fresh mint, chopped
2 Tbsp pineapple juice
2 Tbsp unsweetened coconut flakes 

For the Bowl:

4 Pineapple rings
1 head baby bok choy, halved
1 avocado, sliced
coconut flakes (garnish)

In a ziploc bag, combine the lime juice, mint, rum, honey and a pinch of salt. Add the chicken and seal the bag making sure to toss so the marinade covers the chicken. Cover and refrigerate for at least 2 hours.

Preheat your grill for medium high heat. 

For the rice, rinse the rice well and cook according the to package directions using the suggested amount of water, and the pineapple juice.  (I cook mine in the Instant Pot).  Once that is complete, stir in the cilantro, mint, and coconut flakes.  Keep warm until serving.

Meanwhile, grill your chicken over medium heat until cooked through, about 6 minutes per side.  Add the bok choy and pineapple rings cooking until they have a nice char, about 1-2 minutes per side. Remove and cover the chicken with foil and set aside to let it rest 5 minutes. Slice the chicken into thin strips.  Slice the bok choy into long pieces.  

Divide the rice between two bowls and top with avocado, bok choy and pineapple, and a chicken breast.  Sprinkle coconut flakes over the top and serve.