Jun 14
Indulge in these delightful low carb raspberry coconut cream popsicles for a refreshing and guilt-free treat. They're bursting with fruity flavor and creamy coconut goodness!
Ingredients: 1 cup fresh raspberries. 1 can full-fat coconut milk. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/4 cup unsweetened shredded coconut.
Instructions: Raspberries, coconut milk, erythritol, and vanilla extract should all be put into a blender. Mix until it's smooth. Toss in the coconut shreds. Put the mix into popsicle molds. Put in the popsicle sticks and freeze until firm, at least 4 hours. Take the popsicles out of the molds and enjoy once they are frozen.
Prep Time: 10 minutes
Cook Time: 240 minutes
Lorna