Frozen mini lemon and coconut cheesecakes

Ingredients

for 6 servings

• Cream cheese (Philadelphia style)100 g (3.5 oz)
• Coconut oil45 g (1.6 oz)
• Coconut cream30 g (1.1 oz)
• Erythritol20 g (0.7 oz)
• Lemon juice12 g (0.4 oz)
• Unsweetened shredded coconut15 g (0.5 oz)

Directions

1. Melt the coconut oil over very low heat or in the microwave, then leave it to cool slightly.
2. In a bowl, whisk the cream cheese with the coconut cream, the erythritol and the lemon juice until smooth.
3. Whisk in the warm coconut oil, then add the unsweetened shredded coconut.
4. Divide the mixture between small silicone molds and smooth the surface.
5. Freeze for at least 1 hour so the cheesecakes set.
6. Turn out carefully and keep in the fridge until serving; take them out a few minutes before eating.