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
Continue After Advertisement
Ingredients
-
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
Directions
-
Line 12 cup muffin tins with foil cupcake liners.
-
In blender blend the coconut milk, agave nectar and 1 cup flaked coconut until blended, about 1 minute.
-
Pour evenly into muffin cups, about ½ inch from the top.
-
Sprinkle with cashews and coconut flakes, press lightly so they stick in coconut milk when frozen.
-
Freeze for minimum 5 hours.
-
When ready to serve, remove from freezer for 5 minutes.
-
Remove foil liners and plate. Drizzle caramel sauce over tops and on plate for presentation (and eating, yum). Serve.
See what other Food52ers are saying.