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
