For the rhubarb coconut muffins, preheat the oven to 200°C degrees and line a muffin tin for 12 with paper cups.
In a large bowl, whisk the egg with the oil, sugar, coconut milk and milk. Fold the rhubarb pieces into the egg mixture. Mix flour with salt, baking powder and baking soda and fold into the egg mixture.
Pour the batter into the muffin cups and bake at 200°C degrees for about 20 to 25 minutes. Let the finished muffins cool on a cooling rack.
For the glaze, mix the powdered sugar with the water and brush the cooled rhubarb-coconut muffins with it and sprinkle with coconut flakes.
Preparation Tip:
The rhubarb coconut muffins look especially pretty if you not only sprinkle it with coconut flakes, but dip the muffin upside down in the coconut flakes with some more liquid frosting.
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