Berry & Herb Coconut Ice Cream Pops – a delicious recipe with Milk, Sugar, Frozen Berries, Herbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Empty coconut milk into a blender. Add sugar and blend together for a few seconds.
2
Place frozen berries inside popsicle molds (I used a set of 4). Sprinkle fresh herbs in as well. Herbs that have small leaves like thyme don't need to be chopped, but I recommend it for larger leaves like basil or mint.
3
Pour coconut milk mixture into each mold. Add the popsicle sticks and place in the freezer overnight or for several hours.
4
Take out of the freezer and peel molds from the popsicles. Voila! These babies will melt pretty fast, especially if you're outside. I stored the leftovers on a plate in the freezer, and when I was ready to eat them, I pulled them out and let them defrost for a few minutes first. Use any kind of fruit/herb variations you like. Fresh fruit works as well.
134
kcal
Calories
3
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 can (15 Oz. Size) Full Fat Coconut Milk, 5 Tablespoons (rounded) Organic Raw Sugar, 1 cup Frozen Berries, 3 sprigs Fresh Herbs.
Yes, Berry & Herb Coconut Ice Cream Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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