Ingredients
6
6 servings
- •13.6 oz unsweetened coconut cream
- •1 teaspoon vanilla paste
- •⅓ cup sweetened condensed milk
- •¼ cup unsweetened almond milk
- •6 fresh figs, sliced
Instructions
- 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!
Nutritional Facts
Per 6 servings
- Calories: 269
- Carbohydrate: 13g
- Fat: 24g
- Fiber: 0g
- Protein: 3g
- Sugar: 41g
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