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Creamy Coconut Pops with Yacon Syrup

Prep time
Cook time
Total time

Prep time
Cook time
Total time

About

It’s still May, but feels like summer around here. The kids have a couple of weeks left of school and constantly want to be in the pool. In other words, it’s perfect weather for a batch of homemade popsicles.

Yacon syrup is my new obsession — it’s low glycemic, low calorie and filled with fiber all while providing a caramel-like sweetness to desserts and baking. I talk more about the highlights of Yacon Syrup here.

Canned coconut milk makes the perfect base for these creamy frozen pops. These just take a few minutes to assemble, then freeze for about 6 hours.


Serves 8

2½ cups coconut milk, full fat

½ cup Yacon Syrup, plus a few tablespoons more for topping (Can be hard to find in stores, I order mine online)

1 tablespoon ground cinnamon

sea salt


Directions
1

In a medium bowl combine the coconut milk, yacon syrup, cinnamon and a dash of sea salt.

2

Prepare 8-10 popsicle molds by drizzling a teaspoon of yacon syrup into the bottoms and grinding a touch of sea salt. Fill each mold with the coconut milk mixture.

3

Freeze for 6 hours, or until solid. Enjoy!


Nutrition

Calories: 129
Fat: 12g
Carbohydrates: 10g
Sodium: 57mg
Fiber: 1g
Protein: 1g
Sugar: —

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