These creamy coconut fig pops are perfect for taking in the last few weeks of summer and easing into fall. You can substitute the figs for any other seasonal fruit, like cherries, apricots, mango, or blackberries.
Cook Time
4 hr
Total Time
4 hr 5 min
Yield
6 ice pops
Ingredients
13.6 oz unsweetened coconut cream
1 teaspoon vanilla paste
⅓ cup sweetened condensed milk (100 g)
¼ cup unsweetened almond milk (60 mL)
6 fresh figs, sliced
Nutrition Info
Calories 269
Fat 24g
Carbs 13g
Fiber 0g
Sugar 41g
Protein 3g
How to Make It
1. Step
In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
2. Step
Add 2–3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4–6 hours, or until completely solid.
3. Step
When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
