- 1 x 400ml can coconut cream (it’s dairy free)
- ⅓ cup (80ml) maple syrup
- Place the coconut cream and maple in a medium jug and mix well to combine, using a whisk.
- Divide the mixture between 6 x ⅓-cup-capacity (80ml) popsicle moulds.
- Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days. Makes 6
To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.
Photography: Chris Court
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