There is nothing better than an Ice pop during a hot summer day. These homemade coconut ice pops recipe will absolutely quench your thirst and sweet tooth simultaneously without the guilt. Not only are they refreshing and delicious– they are dairy, and sugar free because they are made with swerve.
What is swerve? Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar! Made from a unique combination of ingredients derived from fruits and vegetables, Swerve contains zero calories, it has a low glycemic index making it a diabetic friendly and sugar free without chemicals. Here is the super quick and easy recipe.
You can make this recipe in an ice cub tray, any size dessert bowls for a fancy dessert or as a palate cleanser after a meal. These pops were a staple growing up so whenever I make these I think of my mom. However, this time I am not using dairy or sugar so I truly hope that will make an impact in our overall future health.
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Ingredients
- 2 cups of coconut, milk (or milk of your choice)
- 1/2 fresh shredded coconut chunks
- 3 tbls swerve sweetener
- 1 tsp vanilla extract
Instructions
- If you purchased a fresh coconut, drain its water-- drink it:) or store it for later.
- The easiest way for me to crack open a coconut is simply to smash it against a hard surface such as concrete or use your favorite (safest) technique.
- Get a few pieces of coconut and put them in a food processor to make them into chunks. I like chunky pieces but you can do flakes.
- In a medium bowl mix pour the milk, then add the sugar and mix.
- Next add the fresh coconut flakes, and mix some more.
- Get your ice pop molds ready
- With a spoon get some of the coconut chunks into your first mold
- then pour milk and repeat until each mold is full
- refrigerate for about six hours or until they have the consistency of pops.
