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COCONUT ICE POPS

This is another excellent dairy-free ice cream that doesn’t need an ice cream machine. You can make it without the fruit, as the coconut has such a delicious flavor on its own, or stir through some desiccated coconut and lime zest for extra texture and bite. This is the kind of guilt-free indulgence that really helps to keep you on track when willpower is beginning to weaken.

MAKES 6 ICE POPS

1 cup coconut milk

1 tablespoon maple syrup

3-1/2 ounces fresh or frozen fruit, such as blueberries, raspberries, or mango chunks

 

DIRECTIONS

1. Put the coconut milk and maple syrup into a pitcher and mix until completely combined. Stir in the fruit.

2. Divide the mixture among the ice pop molds.

3. Put ice pop sticks into the molds and transfer to the freezer for at least 4 hours but ideally overnight.

4. To serve, remove from the freezer and allow to warm slightly before pulling the ice pops out of the molds.

 

*VARIATIONS

These are great made with blueberries, raspberries, blackberries, or mango, all of which freeze really well. Keep bags of frozen fruits in the freezer so you can make these ice pops all year round even if your fruit bowl is empty

 

PER SERVING

CALORIES 71

FAT (g) 6.0

SATURATED FAT (g) 5.0

CARBS (g) 4.0

SUGAR (g) 3.0

FIBER (g) 1.0

PROTEIN (g) 1.0

SODIUM (g) 0.01