20 oz can crushed pineapple in it's own juice, do not drain
2 tsp coconut extract
1 oz sugar-free vanilla pudding mix
1 cup cold coconut milk
12 oz Cool Whip Free® topping
toasted coconut flakes
*Optional ingredients are not included in the nutritional calculations.
Preheat oven to 375 degrees. Lightly coat a muffin tin with nonstick baking spray or use cupcake liners, set aside.
Using a mixer, combine cake mix, pineapple and coconut extract until well blended.
Pour batter into muffin cups until each cup is ¾ full.
Bake for 20-25 minutes until toothpick comes out clean.
For Frosting: In a medium sized bowl, mix dry pudding mix and coconut milk until it starts to thicken. Refrigerate pudding for 20 minutes. Fold in Cool Whip Free® and stir until frosting is smooth. Keep in fridge until ready to frost.
After cupcakes have cooled, frost cupcakes and if desired, add optional toppings before serving.