caramel coconut popsicles

  • 2 cups (500ml) coconut cream
  • ¼ cup (60ml) CSR Sugar date syrup
  • 2 teaspoons vanilla extract
  1. Place the coconut cream, date syrup and vanilla in a jug and stir to combine.
  2. Divide the mixture between 8 x ⅓-cup-capacity (80ml/2¾ fl oz) popsicle moulds. Insert popsicle sticks and freeze for 2 hours or until solid. Makes 8
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox