These Low Carb Raspberry Coconut Cream Popsicles are a delicious and refreshing treat perfect for hot summer days. Made with creamy coconut milk, fresh raspberries, and a hint of sweetness, they are keto-friendly and bursting with flavor.
Ingredients: 1 cup coconut milk. 1/2 cup fresh raspberries. 1/4 cup heavy cream. 2 tablespoons powdered erythritol or preferred sweetener. 1/2 teaspoon vanilla extract.
Instructions: Put heavy cream, vanilla extract, raspberries, coconut milk, and powdered erythritol in a blender. Mix everything together until it's smooth. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place popsicle sticks inside the molds. It needs to be frozen for at least 4 hours or until it is solid. Run warm water around the outside of the molds for a few seconds to get the popsicles out. Then, carefully pull the popsicles out of the molds. Serve right away and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
pamela daley