Easy Carrot Cream Cheese Cupcakes

Ingredients:

• 2 cups full-fat coconut milk (from a can)

• 1 cup coconut cream (or more coconut milk for lighter texture)

• ½ cup pure maple syrup or honey

• Zest of 2 limes

• Juice of 1 lime

• 1 teaspoon vanilla extract

• Pinch of salt

• Optional: ½ cup shredded sweetened coconut for texture

Instructions:

1. Blend the Base:

   In a blender or bowl, whisk together coconut milk, coconut cream, maple syrup, lime zest, lime juice, vanilla, and salt until smooth.

2. Chill:

   Cover and chill the mixture in the refrigerator for at least 2 hours, or until fully cold.

   
   

3. Churn:

   Pour into your ice cream maker and churn according to manufacturer’s instructions. In the last few minutes of churning, add the shredded coconut (if using).

   
   

4. Freeze:

   Transfer to a freezer-safe container and freeze for 2–4 hours until scoopable.

   
   

5. Serve:

   Scoop into bowls or cones and garnish with extra lime zest or toasted coconut for an extra punch of flavour!