Feeling the summer heat? Try these amazing, guilt-free popsicles, packed with fresh fruit and delicious coconut cream!
- 1 3/4 cups frozen diced mangos
- 1/2 cup pure fresh organic apple juice
- 2 tablespoons of Monk fruit sugar
- 1/4 cup water
- 270 ml Coconut cream
- 1/2 Teaspoon sea salt flakes
- 1/4 cup coconut flakes toasted
- 8 popsicle sticks
1. With a processor mix mango and apple juice until smooth. Place 2 tablespoons of mango purée into each of the eight popsicle moulds. Freeze for 30 minutes.
2. Stir monk fruit sugar and water in a sauce pan over low heat until sugar dissolves ( do not allow to simmer or boil or make sure will crystallize). Whisk sugar syrup, coconut cream and salt to Combine . Spoon mixture into popsicle moulds to fill. Cover moulds with a double layer of plastic wrap, this will help to keep the popsicle sticks upright. Pierce plastic with a small knife and then push the popsicle sticks into each hole. Freeze for at least four hours or overnight.
3. Dip the popsicle moulds briefly in boiling water remove popsicles. Place toasted coconut in a small bowl dip each popsicle quickly in hot water then into the coconut. Freeze on a baking paper line tray for 10 minutes or until ready to eat.
