Soften the coconut cream. If your coconut cream is very firm, let it sit at room temperature for 10–15 minutes. You want it creamy and scoopable so it blends smoothly.

Melt the coconut oil. Warm it gently in a small saucepan or the microwave until just melted. Don’t overheat; it should be warm, not hot.

Mix the base. In a medium bowl, whisk together the coconut cream, melted coconut oil, and almond butter until silky. Aim for a uniform mixture with no streaks.

Sweeten and flavor. Add powdered sweetener to taste, vanilla extract, and a pinch of salt. Start with less sweetener than you think you need, then adjust. Stir until completely dissolved.

Fold in texture. Stir in unsweetened shredded coconut. If using optional add-ins like cocoa powder or cinnamon, mix them in now.

Portion the mixture. Line a mini muffin tin with paper liners or use a silicone mold. Spoon the mixture evenly into 12–16 wells, depending on your preferred size.

Tap to settle. Gently tap the tray on the counter to remove air bubbles and level the tops.

Chill to set. Freeze for about 30–45 minutes, or refrigerate for 2–3 hours, until firm.

Serve. Pop them out of the molds and enjoy one straight from the fridge or after a quick 2-minute rest at room temperature for extra creaminess.