Lemony Coconut Cups

In a medium bowl, combine all of the ingredients and mix until very smooth and creamy. On a baking sheet, lay out 30 mini baking cups (I recommend double-layering them for sturdiness, or using silicone baking cups). Spoon the batter into each cup, then place in the freezer to set for 30 minutes, or until solid. Garnish with additional lemon zest, if you like, and serve immediately! Keep leftovers in the fridge or freezer because they get too soft at room temperature.