Raspberry-Lemon Ice Pops

Ingredients

  • 2¼ cups full-Fat coconut milk
  • 2½ teaspoons unflavored gelatin powder
  • ½ cup maple syrup (optional)
  • zest of 1 lemon
  • ½ teaspoon ground cardamom
  • 1 teaspoon alcohol-free, gluten-free pure vanilla extract
  • 1/8 teaspoon sea salt
  • ½ cup fresh or frozen raspberries

Method

Step 1

Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.

Step 2

Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.

Step 3

Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.

Nutritional Information

Nutritional analysis per serving (1 ice pop): Calories 130, Fat 6 g, saturated Fat 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, carbohydrate 16 g, Sodium 69 mg, sugars 12 g

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