Plugin your cake pop maker or donut hole maker, and let it preheat.

Sift dry ingredients in a large mixing bowl and stir with a whisk in order to combine.

Place oil and honey in the bowl of a food processor and process for 2 minutes.

Add eggs, one at a time, mixing after each addition.

Add coconut milk, lemon extract, and lemon zest. Continue to process until well combined.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Thoroughly combine using a wooden spoon until smooth

Add in your poppy seeds and mix by hand

To make process easier, transfer your batter to a 1 gallon ziploc bag and cut off a small corner to replicate a piping bag

Squeeze the bag and overfill each well of the cake pop maker by using the piping bag

Close the lid and let the pops cook for 8 minutes

After 8 minutes, open the lid and turn the cake pops over, close the lid and cook for an additional 4 minutes

Remove from the cake pops from the maker, and place on a plate to cool

Repeat these steps until you are out of batter

You can eat the cake pops now as donut holes and drizzle your melted coconut cream over them or you can place a cake pop stick in them and eat like that.

I prefer to put a glaze on mine which takes some time but is well worth it

Once your cake pops are cool, dip the end of your stick into your melted coconut cream and then place in the center of your cake pop

Once all of your cake pops have sticks, place them all in the freezer for 60-90 minutes so cool completely and harden

Remove them from the freezer and one by one, dip each cake pop in your melted coconut cream letting the excess drip off.

You can hold it in your hand while the coconut cream hardens to a shell and then place back on your plate

Do this with all your cake pops and once they shell is hard you are ready to serve

I actually coat mine three times to make it a solid white and resemble a hard candy shell

You can store these in the refrigerator or at room temperature if that is below 76 degrees :)