1 cup heavy cream or for dairy-free option use coconut cream

FOR THE ICING

Preheat oven to 350 F and line cupcake pan with paper liners

In a medium bowl using a hand blender, mix eggs, coconut oil, maple syrup, coconut milk and lime juice

Blend in coconut flour, shredded coconut, salt and baking soda

Spoon cupcake batter into each cupcake liner about ¾ way up and bake for 20 – 25 minutes

FOR THE ICING

In a large bowl, whip the cream, maple syrup, vanilla and lime zest with a hand held mixer until cream forms soft peaks