Refrigerate a can of full fat unsweetened coconut milk over night so that the cream separates from the water and solidifies. The cream at the top is what you want, should be thick and creamy. Once the cream has separated, measure out 1/2 cup of just the cream and save the rest for another recipe.
Add all of the ingredients to a mixing bowl and mix until well combined.Spoon into a mini tart pan (or other fat bomb mold), that's been sprayed with coconut oil. Top with some shredded coconut and lime zest. Freeze for 30 minutes or until fully set.
Store leftovers in the fridge for a few days or freeze.