Vegan Coconut Popsicles
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups coconut milk ((475ml)(must be full fat!!))
- 1 cup almond milk ((250ml))
- ยพ cup condensed coconut milk ((177ml) or can use cream of coconut, see notes for recipe link)
- โ cup shredded coconut ((26g))
- 1 tbsp vanilla
Method
- Have the popsicle mold ready and set aside..
- In a large jug, add the coconut milk, almond milk, coconut condensed milk/cream of coconut, shredded coconut and whisk to combine.(Do a taste test to determine the sweetness and adjust if needed).
- Pour the mixture evenly between the molds, stir the mixture each time you add.
- Cover and freeze for about an hour.
- Add the popsicle sticks and continue to freeze until solid (overnight or at least 8 hours)
- Dip the mold in hot water just until the popsicle releases and pulls out with ease (don't over do it as you don't want to melt the them)
- Serve accordingly.