1 cup Unsweetened Shredded Coconut
3 tbs Agave Nectar
2 tbs Coconut Oil, melted
one pint Strawberry Halo Top, softened
one pint Vanilla Bean Halo Top, softened
5 Strawberries, sliced
Preheat your oven to 350 degrees Fahrenheit and line a cupcake tin with 10 parchment paper liners.
In a medium-sized bowl, stir together the shredded coconut, agave, and melted coconut oil.
Spoon the mixture into the liners and press down. Bake for 10 minutes, then let cool completely.
Scoop the softened Strawberry Halo Top over the cooled crust and spread it out.
Scoop the softened Vanilla Bean Halo Top over the strawberry layer and spread it out.
Press the strawberry slices on top.
Freeze for 3 hours, or until firm. Enjoy!