DAIRY-FREE TOASTED COCONUT ICE CREAM CUPS RECIPE BY TASTY

Dairy-Free Toasted Coconut Ice Cream Cups Recipe by Tasty image

Provided by Rachel Gaewski

Time 2h15m

Yield 12 servings

Number Of Ingredients 7

14 oz full fat coconut milk, room temperature
⅓ cup sugar
14 oz coconut cream, chilled
1 tablespoon coconut oil, melted
½ cup unsweetened coconut flakes, toasted, plus more for garnish
¼ cup dark chocolate, chopped
½ teaspoon coconut oil

Steps:

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!

Nutrition Facts : Calories 290 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 2 grams, Sugar 39 grams