Coconut Fig Cream Ice Pops
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.
Tasty Team
Total Time
4 hr 5 min
4 hr 5 min
Prep Time
5 minutes
5 min
Cook Time
4 hr
4 hr
Total Time
4 hr 5 min
4 hr 5 min
Prep Time
5 minutes
5 min
Cook Time
4 hr
4 hr
Ingredients
for 6 ice pops
- 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
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- 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.
- Enjoy!
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