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.
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
In a medium bowl combine the coconut milk, yacon syrup, cinnamon and a dash of sea salt.
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.
Freeze for 6 hours, or until solid. Enjoy!
Calories: 129
Fat: 12g
Carbohydrates: 10g
Sodium: 57mg
Fiber: 1g
Protein: 1g
Sugar: —