COCONUT FIG CREAM ICE POPS RECIPE BY TASTY
These creamy coconut fig pops are perfect for taking in the last few weeks of summer and easing into fall. You can substitute the figs for any other seasonal fruit, like cherries, apricots, mango, or blackberries.
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 4h5m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
- Add 2-3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4-6 hours, or until completely solid.
- When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 13 grams, Fat 24 grams, Fiber 0 grams, Protein 3 grams, Sugar 41 grams
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