Hello! I tried to make these with coconut flour that I ground myself using coconut meal that I had left over from making homemade coconut milk. I dry the meal, then grind it to a fine powder. Unfortunately, I think this behaves differently than the full coconut flour because the cupcake batter was quite runny and when I baked them up, the egg separated down to the bottom of the cupcake, and the coconut floated to the top, so I ended up with a kind of flan-gone-bad situation, lol. Can you think of any way I could alter the recipe to use this coconut meal that I have a TON of because we go through coconut milk like crazy around here? Maybe add xanthin gum or tapioca starch to keep it emulsified?

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