Coconut Caramel Cashew Cups

1. 1

   Line 12 cup muffin tins with foil cupcake liners.

2. 2

   In blender blend the coconut milk, agave nectar and 1 cup flaked coconut until blended, about 1 minute.

3. 3

   Pour evenly into muffin cups, about 1/2 inch from the top.

4. 4

   Sprinkle with cashews and coconut flakes, press lightly so they stick in coconut milk when frozen.

5. 5

   Freeze for minimum 5 hours.

6. 6

   When ready to serve, remove from freezer for 5 minutes.

7. 7

   Remove foil liners and plate. Drizzle caramel sauce over tops and on plate for presentation (and eating, yum). Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.