Homemade Popsicles

Course: Dessert

Servings:

Author: Chocolate Covered Katie

Ingredients

10 ounces frozen fruit of choice mango, pineapple, strawberry, etc.
1 can full-fat coconut milk or 13 oz milk of choice
2 tablespoons sweetener of choice or pinch uncut stevia
1 overripe banana optional

Instructions

Blend all ingredients until completely smooth.
Pour into popsicle molds and freeze. I add popsicle sticks (purchased at a craft store) about 1/2 hour after freezing so the sticks stay upright.
To easily remove popsicles when ready to eat, run the popsicle mold under warm water for a few seconds, then gently twist off.

Notes

The popsicles will be much creamier if full-fat coconut milk is used, but any milk will work – You can also blend in 1/4 cup raw cashews (soaked in water for a few hours to soften them) or some raw almond butter for a creamy result if you can’t have coconut but want creamier popsicles.

Recipe By: Chocolate Covered Katie
Yield: 20 popsicles

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