Coconut Caramel Cashew Cups
Coconut Caramel Cashew Cups. Sweet tropical coconut, buttery caramel and crunchy smooth cashews make these little cups 5 ingredient cups delicious and simple to make.
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
- Jar of dark caramel topping
- 12 foil cupcake liners
Instructions
- 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 1/2 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.
Notes
I used coconut flakes for this recipe which is different than shredded coconut. They are larger in size. Either will work and provide the same flavor. But if you prefer the flakes I used Bobs Red Mill Coconut Flakes. I usually find them in the baking aisle by the Bobs Red Mill section or organic aisle.
Tried this recipe?Let us know how it was!