First off, you’ll need a mini-muffin pan and some mini muffin pan parchment paper liners. Line the pan and set aside.

In a small saucepan, combine all ingredients together except the chocolate and heat over medium heat, turning it down if it’s too hot. You want everything melted and mixed well.

Now spoon the mixture into each muffin liner, then freeze for at least 20 to 30 minutes.

To melt the chocolate, use a double boiler or a stainless bowl over a boiling pot of water.

Once chocolate is melted, bring the frozen coconut mixture muffin pan out of the freezer and divide the chocolate up on top of each one.

Let sit for at least 30 minutes to harden. You CAN put it in the fridge, but the chocolate will sweat.

Can be stored in a sealed container in your pantry for a week.