¾ cup canned unsweetened canned light coconut milk
⅓ cup sugar
2 cups brewed coffee
Prep 20 minutes
Ready In 8 hours 20 minutes
In a small bowl stir together ½ cup of the coconut milk and 1 tbsp. of the sugar. Pour into eight 3-oz. paper cups or ice pop molds. Freeze 2 hours or until firm.
In a medium bowl combine coffee, the remaining ¼ cup coconut milk, and the remaining sugar. Pour over coconut layer. Insert sticks into molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.
Tips: If using a sugar substitute, choose Splenda® Granular. Follow package directions to use ⅓ cup sugar equivalent.
Nutrition Per Serving with Substitute: same as below, except 23 calories, 2g carb, 1g sugars
Use cold-brewed or French press coffee to get a dark layer between the coffee and coconut layers.
Serving size: 1 popsicle
Per serving: 52 calories; 2 g fat(2 g sat); 9 g carbohydrates; 0g protein; 1 mcg folate; 8 g sugars; 1 mg calcium; 0 mg iron; 20 mg sodium; 29 mg potassium
Studying an MSc in Nutritional Therapy following 20 years as an A Level Biology Teacher. Have lived the condition of endometriosis all my life and want to help others survive with condition successfully through pain management and good nutrition
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