The mini cupcakes freeze well.
We also tried Cha’s Organics coconut whipping cream for this recipe. As this coconut cream contains only solids and no liquid, you will only need to use half of the 14-oz (398 ml) can, along with the full amount of sugar (1/4 cup/55 g) for the coconut cream icing. Refrigerate the coconut cream before using in step 7. There is no need to separate the liquids from the solids before adding the sugar and whipping the cream.