Dairy-Free Chocolate Coconut Ice Cream Cups
1 cup maple syrup
4 egg yolks
2 Tbsp. cocoa powder
1 can cold full-fat coconut milk
Whisk together maple syrup, egg yolks, and cocoa over medium heat. Stir constantly until mixture coats the back of a spoon. Cool to room temperature. Beat in cold coconut (that has been in the refrigerator). Pour into paper-lined muffin tins and freeze for at least 6 hours. Thaw for about 5-10 minutes and peel the paper off before serving. Enjoy!