PIÑA COLADA POPSICLES
Enjoy these creamy, non-alcoholic Vegan Piña Colada Popsicles - a tropical treat perfect for summer! Easy to make and bursting with flavor.
INGREDIENTS
- 2 ¼ cups fresh pineapple chunks, (320 g)
- 1 cup coconut milk*, unsweetened, (220 g)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 5 tablespoon sweetener of choice, adjust the amount to taste
- 2 tablespoon shredded coconut
INSTRUCTIONS
- Blend the ingredients: In a blender, combine the pineapple chunks, coconut milk, lemon juice, vanilla extract, and sweetener. Blend until smooth and well combined.
- Pour into molds: Pour the blended mixture into popsicle molds, leaving a small amount of space at the top.
- Sprinkle shredded coconut: This step is optional, but you can add some shredded coconut on top before freezing.
- Insert sticks: Place the popsicle sticks into the molds, making sure they are centered.
- Freeze: Transfer the molds to the freezer and freeze for at least 8 hours, or until the popsicles are completely frozen.
- Unmold and enjoy: To release the popsicles, run warm water over the outside of the molds for a few seconds. Gently pull on the sticks to remove the popsicles and enjoy.
NOTES
- I used canned full-fat coconut milk. The creamier the coconut milk, the creamier the popsicles will be. You can also use coconut cream for an even richer texture or regular coconut milk for a lighter, less creamy result.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- Nutrition facts based on monk fruit as sweetener.
NUTRITION
Serving: 1 paleta | Calories: 88 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 5 g | Sodium: 12 mg | Potassium: 67 mg | Fiber: 1 g | Sugar: 7 g
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