I had a bunch of Coconut milk left from my curry, so I decided to make these cute little popsicle cups 🙂
Recipe:
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200ml Coconut milk
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2 Mint leaves
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1 Tbsp Lime juice
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1 tsp sugar free syrup (optional)
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35g Fresh or frozen raspberries (or fruit of choice)
Directions:
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Heat the coconut milk and mint in a saucepan on medium low heat. Simmer for 4-5 minutes. Remove from heat and strain out the mint. Allow to cool.
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In another saucepan over medium high heat, combine the fruit and lime juice and mix for 4-5 minutes until smooth and has the consistency of compote. Set aside and allow to cool completely.
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Divide the coconut milk mixture (and sugar free syrup if using) evenly between 3 molds (I used muffin tins), filling them 3/4 of the way. Freeze for 30 minutes or until partially set.
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Swirl in the fruit lime mixture. Insert popsicle stick (or not it doesn’t really matter) and freeze until set completely. Enjoy in smoothies or as a tasty snack 🙂
Nutrition (based on my ingredients)
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Calories: 110
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Carbs: 3.2g
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Fat: 10.3g
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Protein: 1g
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Sodium: 25.6mg
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Potassium: 114.5mg
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Fibre: 0.8g
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Sugar: 1.4g
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Vitamin C: 5.3%
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Calcium: 0.3%
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Iron: 2.2%
Notes
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You can add greek yogurt to increase protein but since it is pretty sour, you might need to add more fruit or sweetener
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Melted nut butter might also taste good
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I used regular full fat coconut milk (110calories / 60ml) , but there are other versions of coconut milk with less calories, however I do not know if they would change the taste and texture of the result.
