These no-bake frozen coconut cakes with sweet creamed coconut and greek yogurt on top of a no-bake almond crust are a perfect summer dessert. Add some whipped cream and seasonal berries and you're in it for a win!
Add all ingredients to a food processor and mix until just sticking together.
Divide the mixture into 6 silicone muffin moulds and press down with your fingers to cover the bottom.
Add all ingredients to a food processor and mix until smooth.
Top the no-bake crust with the cream.
Place the cakes in the freezer for 2-3 hours or until frozen enough to take from the moulds. If you save them for later, take them from the freezer 30 minutes before serving.
Right before serving whip the whipping cream until stiff and top the cakes. Decorate with seasonal berries.