coconut popsicles

  • 1 x 400ml can coconut cream (it’s dairy free)
  • ⅓ cup (80ml) maple syrup
  1. Place the coconut cream and maple in a medium jug and mix well to combine, using a whisk.
  2. Divide the mixture between 6 x ⅓-cup-capacity (80ml) popsicle moulds. 
  3. Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days. Makes 6

TIP

To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.

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