Recipe for Small Coconut Muffins with Rhubarb Jam, Flourless, Butterless

In a mixing bowl, blanch the eggs with the fine sugar. Add the rhubarb jam, the mascarpone, and mix. Add the cornstarch, the shredded coconut, and mix.

Pour into the chosen muffin molds. Sprinkle a little shredded coconut on top. Bake in a preheated oven at 180°C for 25 minutes.

Wait 5 minutes before unmolding onto a rack and let cool.

To finish, you can of course change the jam depending on what you have!