Dairy-Free Toasted Coconut Ice Cream Cups

Instructions

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20–25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the condensed coconut milk mixture to the whipped coconut cream and beat for 1 minute, until well combined and fluffy. Fold in the toasted coconut flakes.
• Evenly distribute the mixture between the prepared muffin cups. Top with more coconut flakes.
• Freeze the cups for 30–60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15–20 minutes to soften before serving.
• While the ice cream cups are freezing, make the dark chocolate drizzle: Combine the dark chocolate and coconut oil in a microwave-safe container and microwave in 30-second intervals until melted. Drizzle on top of the ice cream cups and return to the freezer for 5 minutes to harden.
• Enjoy!