Prepare your muffin pan by coating it with coconut oil.
In a saute pan, heat the coconut flakes over medium low heat. Stir constantly for about 5 minutes until the coconut is lightly browned. Remove the coconut from the pan and set aside 2 tablespoons for the topping.
In the same pan, heat the almonds and oats over medium heat. Stir often until the almonds and oats are evenly browned. This will bring out a lovely warm and sweet flavor.
In your food processor, place the browned coconut flakes, heated almonds and oats, palm sugar, and 2 tablespoons of coconut oil. Pulse to chop everything uniformly small.
Remove the mixture and press into the prepared mini muffin pan to form the crust. Refrigerate the crust while you prepare the filling and toppings.
In a bowl, combine all the filling ingredients (cream cheese, vanilla, lemon juice, powdered sugar, and 1 teaspoon of coconut oil). Use a hand mixer to blend them together on low speed. Change to high speed and beat for 2 minutes to whip in some air and make the mixture light and fluffy.
In a separate small bowl, beat the topping ingredients (powdered sugar, cream, and vanilla). Beat on low for about 30 seconds and then whip on high until peaks form and stay.
Remove the crust from the refrigerator. Spoon the filling cream onto the crust.
Then pipe the whipped cream on top. Spoon the whipped cream topping into a quart size zippered storage bag. Use your hand to press out any air before zipping shut. Use clean scissors to snip off a bottom corner of the bag. The hole should be about 1/4 of an inch big. Press the bag gently to pipe the topping onto the prepared cups. Or just use a spoon if you don’t want to be fancy!
Sprinkle with the reserved coconut. Chill until ready to serve.