May 19
Enjoy these tasty low-carb raspberry coconut cream popsicles as a treat without feeling bad about it. They taste great and are full of fruity 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: In a blender, combine raspberries, coconut milk, erythritol, and vanilla extract. Blend until smooth. Stir in shredded coconut. Pour mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until firm. Once frozen, remove popsicles from molds and enjoy!
Prep Time: 10 minutes
Cook Time: 240 minutes
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