Sorry, I’m so late this week people. I found something new to read and it’s gotten later and later as I read and I still haven’t gotten my stuff together yet for today! Here’s this week’s recipe, something to wake me up and cool me off. Hope y’all like it!
Iced Coconut Latte Pops
Active: 20 mins
total: 8 hrs 20 mins
¾ cup canned unsweetened canned light coconut milk
⅓ cup sugar (see Tip)
2 cups brewed coffee, chilled (see Tip)
In a small bowl stir together 1/2 cup of the coconut milk and 1 tbsp. of the sugar. Pour into eight 3-oz. paper cups or ice pop molds. Freeze for 2 hours or until firm.
In a medium bowl combine coffee, the remaining 1/4 cup coconut milk, and the remaining sugar. Pour over coconut layer. Insert sticks into molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.
Tips: If using a sugar substitute, choose Splenda(R) Granular. Follow package directions to use 1/3 cup sugar equivalent. Nutrition Per Serving with Substitute: same as below, except 23 calories, 2g carb, 1g sugars
Use cold-brewed or French press coffee to get a dark layer between the coffee and coconut layers.
Serving Size: 1 popsicle
52 calories; protein 0.1g; carbohydrates 9.2g; sugars 8.4g; fat 1.5g; saturated fat 1.5g; folate 1.2mcg; calcium 1.3mg; magnesium 1.8mg; potassium 29.2mg; sodium 20mg.
Exchanges: 1/2 other carb
Recipe courtesy of Eating Well.