Coconut Caramel Cashew Cups

By The Sugar Coated Cottage
August 8, 2016
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Author Notes: Sweet tropical coconut, buttery caramel and crunchy smooth cashews make these little 5 ingredient cups delicious and simple to make.The Sugar Coated Cottage

Makes: 12 cups

  • 1 can of thick coconut milk
  • 1 cup flaked unsweetened coconut flakes +1/2 cup more for garnish on top
  • 1/4 cup agave nectar
  • 1/2 cup rough chopped cashews
  • 12 foil cupcake liners
  • 1 Jar of dark caramel topping
  1. Line 12 cup muffin tins with foil cupcake liners.
  2. In blender blend the coconut milk, agave nectar and 1 cup flaked coconut until blended, about 1 minute.
  3. Pour evenly into muffin cups, about ½ inch from the top.
  4. Sprinkle with cashews and coconut flakes, press lightly so they stick in coconut milk when frozen.
  5. Freeze for minimum 5 hours.
  6. When ready to serve, remove from freezer for 5 minutes.
  7. Remove foil liners and plate. Drizzle caramel sauce over tops and on plate for presentation (and eating, yum). Serve.

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