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