@boredom_k: Let’s get the thanks giving started na🙂‍↕️ #boredom #fyp

boredom ❌️

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Sunday 28 June 2026 09:05:20 GMT

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Comments

Teegee 𝕏 :

I too like this Guyy😁❤️

2026-06-28 10:44:41

93

johanna Maaike :

Hey I no this university 😳

2026-06-28 09:54:03

16

YouBoi-G :

your cameraman dey try 😂🥲

2026-06-28 11:09:16

43

ᏋᏦᏦᎧ🫩😷 :

2026-06-28 09:22:35

28

𝓓 🧸🎀 :

Congratulations boredom☺️❤️

2026-06-28 12:24:32

12

xanderthebeast11 :

Bad guy😅 I too love u mehn u dey put joy for our face everytime I see u on my tl

2026-06-30 09:30:46

2

p 🌹i 🌹n 🌹k 🌹y 🌹l o 🌹ve :

congratulations boredom 💗💝

2026-06-28 14:49:11

1

DEE-PAUL🚬 :

you can never be bored with boredom 😂😂😂

2026-06-29 19:14:29

1

MICHAEL!!!!!! :

seeing this guy happy makes me happy 😂🔥

2026-06-28 10:34:15

5

Emmanuel Richard :

how much did you pay your camera guy?😂

2026-06-28 14:19:26

2

♌️ OT :

😂😂😂

2026-06-28 09:07:48

3

._. :

the joy in ts guy's videos 😭🤧

2026-06-28 11:49:42

3

MR. SMTH🙃 :

MY BRO 😁

2026-06-28 10:03:46

1

TRAVON 🌵 :

Let’s goo

2026-06-28 15:14:11

2

ZiZi🦋 :

Congrats ib 🎉

2026-06-28 17:44:06

1

_henryisnotyoung :

Congrats my guyy

2026-06-28 11:54:48

1

The Active designer :

been a while that i have seen you on my fyp

2026-06-28 10:03:42

4

🧟😈🤑🤕❤️‍🩹😶 :

Love your smile 💜

2026-06-28 09:11:21

1

D_C :

Bro is understanding the concept of his fan base 😌

2026-07-02 20:55:41

0

To see more videos from user @boredom_k, please go to the Tikwm homepage.

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Toasted Coconut Caramel Cupcakes / Ingredients: For the Coconut Ganache (Frosting): - 200g white choclate, chopped up - 100g heavy cream, for warming - 100g full fat coconut milk - 100g heavy cream, cold - A few drops of coconut extract For the Caramel: - 200g granulated sugar - 100g water - 85g room temperature butter, cut into cubes - 200g heavy cream, warmed up - 1/2 teaspoon vanilla bean powder - A big pinch of flakey sea salt For the Cupcakes: - 120 unsalted butter, softened - 150g granulated sugar - 2 large eggs - 1 tsp vanilla bean paste, vanilla extract or 1/2 tsp ground vanilla bean powder - 100g full fat coconut milk - 150g plain yogurt - 50g sunflower oil - 235g all purpose flour - 8g baking powder - 1/2 teaspoon fine salt - 30g dried coconuts, toasted Extras: - 30g toasted, dried coconuts, for topping IMPORTANT NOTES: - Both the caramel and the ganache have to be prepared one day in advance, as they need to chill in the fridge for 12-24 hours. - This recipe makes 12-15 cupcakes, depending on the size of your cupcake pan. Instructions: 1. Prepare both the caramel and the ganache one day prior before using. 2. For the ganache, add 100g of heavy cream to a pot and let it come to a simmer. 3. Add the white chocolate to a bowl and pour the hot heavy cream on top. 4. Let it sit for five minutes, then using an immersion blender, blend until smooth. 5. Add the remaining heavy cream, coconut milk and coconut extract. 6. Mix or blend until smooth. 7. Cover with plastic wrap, making sure it touches the surface of the ganache and place it in the fridge for 12-24 hours. 8. Next, prepare the caramel. 9. Add the sugar and water to a saucepan. 10. Place it over high heat and let most of the water evaporate without touching or stirring it. 11. Once the mixture becomes very bubbly, the bubbles start slowing down and most of the water has evaporated, reduce the heat to medium and let it cook until it turns an amber color. 12. Once it has a nice amber color, remove it from the heat and mix in the heavy cream. If you get any lumps, place it back on the heat and continue mixing until the lumps disappear. 13. Next, mix in the butter until smooth. 14. Lastly, add the salt and vanilla. 15. Transfer the caramel to a jar and place it in the fridge with the ganache for 12-24 hours. 16. The next day, prepare the cupcakes. 17. First, toast the coconut in a skillet until golden brown. Set aside. 18. Preheat the oven to 180°C and line a cupcake/muffin tin with cupcake liners. 19. In a bowl, combine the softened butter with the granulated sugar. 20. Add the eggs along with the vanilla and mix until fully incorporated. 21. Next, add the coconut milk, oil and yogurt. Mix until smooth. 22. Add the flour, salt and baking powder, and mix until just combined. 23. Lastly, mix in the toasted dried coconut. 24. Scoop the cupcake batter into the prepared cupcake tin. 25. Bake in the preheated oven for about 18 minutes or until a toothpick comes out clean. 26. Once ready, let the cupcakes cool inside the tin for 5 minutes, then transfer them to a wire rack, cover with a tea towel and let them cool completely before frosting. 27. Once they have cooled down, it’s time to prepare the frosting and assemble the cupcakes. 28. Take the ganache out of the fridge and pour it in a large bowl. 29. Using an electric hand mixer or stand mixer, whip the ganache until it becomes thick and pipeable. 30. Once ready, transfer both the ganache and the caramel into two separate piping bags. 31. Using the back of a piping tip, cut out a hole in the center of each cupcake. 32. Fill each cupcake with caramel and place the cut out piece back on top. 33. Frost each cupcake with a little bit of coconut frosting. Do not add too much, as it can become overpowering. 34. Dip each frosted cupcake top into the toasted coconut. 35. Drizzle more caramel on top and enjoy! #coconut #cupcake #asmrfood #FoodTok #foodies

Toasted Coconut Caramel Cupcakes / Ingredients: For the Coconut Ganache (Frosting): - 200g white choclate, chopped up - 100g heavy cream, for warming - 100g full fat coconut milk - 100g heavy cream, cold - A few drops of coconut extract For the Caramel: - 200g granulated sugar - 100g water - 85g room temperature butter, cut into cubes - 200g heavy cream, warmed up - 1/2 teaspoon vanilla bean powder - A big pinch of flakey sea salt For the Cupcakes: - 120 unsalted butter, softened - 150g granulated sugar - 2 large eggs - 1 tsp vanilla bean paste, vanilla extract or 1/2 tsp ground vanilla bean powder - 100g full fat coconut milk - 150g plain yogurt - 50g sunflower oil - 235g all purpose flour - 8g baking powder - 1/2 teaspoon fine salt - 30g dried coconuts, toasted Extras: - 30g toasted, dried coconuts, for topping IMPORTANT NOTES: - Both the caramel and the ganache have to be prepared one day in advance, as they need to chill in the fridge for 12-24 hours. - This recipe makes 12-15 cupcakes, depending on the size of your cupcake pan. Instructions: 1. Prepare both the caramel and the ganache one day prior before using. 2. For the ganache, add 100g of heavy cream to a pot and let it come to a simmer. 3. Add the white chocolate to a bowl and pour the hot heavy cream on top. 4. Let it sit for five minutes, then using an immersion blender, blend until smooth. 5. Add the remaining heavy cream, coconut milk and coconut extract. 6. Mix or blend until smooth. 7. Cover with plastic wrap, making sure it touches the surface of the ganache and place it in the fridge for 12-24 hours. 8. Next, prepare the caramel. 9. Add the sugar and water to a saucepan. 10. Place it over high heat and let most of the water evaporate without touching or stirring it. 11. Once the mixture becomes very bubbly, the bubbles start slowing down and most of the water has evaporated, reduce the heat to medium and let it cook until it turns an amber color. 12. Once it has a nice amber color, remove it from the heat and mix in the heavy cream. If you get any lumps, place it back on the heat and continue mixing until the lumps disappear. 13. Next, mix in the butter until smooth. 14. Lastly, add the salt and vanilla. 15. Transfer the caramel to a jar and place it in the fridge with the ganache for 12-24 hours. 16. The next day, prepare the cupcakes. 17. First, toast the coconut in a skillet until golden brown. Set aside. 18. Preheat the oven to 180°C and line a cupcake/muffin tin with cupcake liners. 19. In a bowl, combine the softened butter with the granulated sugar. 20. Add the eggs along with the vanilla and mix until fully incorporated. 21. Next, add the coconut milk, oil and yogurt. Mix until smooth. 22. Add the flour, salt and baking powder, and mix until just combined. 23. Lastly, mix in the toasted dried coconut. 24. Scoop the cupcake batter into the prepared cupcake tin. 25. Bake in the preheated oven for about 18 minutes or until a toothpick comes out clean. 26. Once ready, let the cupcakes cool inside the tin for 5 minutes, then transfer them to a wire rack, cover with a tea towel and let them cool completely before frosting. 27. Once they have cooled down, it’s time to prepare the frosting and assemble the cupcakes. 28. Take the ganache out of the fridge and pour it in a large bowl. 29. Using an electric hand mixer or stand mixer, whip the ganache until it becomes thick and pipeable. 30. Once ready, transfer both the ganache and the caramel into two separate piping bags. 31. Using the back of a piping tip, cut out a hole in the center of each cupcake. 32. Fill each cupcake with caramel and place the cut out piece back on top. 33. Frost each cupcake with a little bit of coconut frosting. Do not add too much, as it can become overpowering. 34. Dip each frosted cupcake top into the toasted coconut. 35. Drizzle more caramel on top and enjoy! #coconut #cupcake #asmrfood #FoodTok #foodies

#explore #foryou اهخ حلوهه@Shahd🤍

#explore #foryou اهخ حلوهه@Shahd🤍

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