Place a large mixing bowl in the fridge or freezer to chill and get your hand mixer ready.

Cream together the cream cheese, coconut oil, and vanilla extract until fully combined.

Slowly add the powdered sugar in 3-4 batches, beating with the hand mixer between each addition until a large ball forms.

Stir in the shredded coconut until fully incorporated.

Add the cinnamon to a shallow dish. Use a small ice cream scoop or your hands to scoop out 1.5 - 2 Tbsp of the mixture and form it into a ball.

Roll each ball in the cinnamon, coating it completely. The cinnamon coating and white insides make them look like little potatoes!

Arrange the Irish potatoes on a baking sheet and chill in the fridge for about an hour.

Enjoy with a glass of cashew milk.