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Coconut fig cream ice pops

Coconut fig cream ice pops

By Francesca Sala
5’ Prep time
240’ Cook time
245’ Total time
269 Calories
6 Serving

Summary

These creamy coconut fig pops are perfect for taking in the last few weeks of summer and easing into fall. you can substitute the figs for any other seasonal fruit, like cherries, apricots, mango, or blackberries.
Francesca Sala 0 Followers

Step by Step

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Step 1

In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
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Step 2

Add 2–3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4–6 hours, or until completely solid.
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Step 3

When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
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Step 4

Enjoy!

Ingredient

  • Sweetened condensed milk
    Sweetened condensed milk
    0.33 cup
  • Unsweetened almond milk
    Unsweetened almond milk
    0.25 cup
  • Vanilla paste
    Vanilla paste
    1 teaspoon
  • Fresh figs
    Fresh figs
    6
  • Unsweetened coconut cream
    Unsweetened coconut cream
    136 oz

Nutrition Facts

View nutrition facts
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