Paleo Lemon Cream Pops
Servings: 12
Ingredients
- 14 oz coconut milk canned, full fat
- 1 c almond milk
- 1 teaspoon vanilla extract
- ¼ c raw honey
- 1 whole lemon
Instructions
- To begin, combine the coconut milk, almond milk, vanilla extract, and raw honey in your blender.
- Zest the entire lemon, making sure to only get the rich yellow and not the white, bitter pith underneath. Place the zest in the blender.
- Cut the lemon in half and squeeze the juice from both halves of the lemon into your blender
- Close your blender and blend until the mixture is slightly frothy. That helps the zest to stay suspended in the liquid rather than settling down in the bottom.
- Carefully pour the liquid into your pop molds. How many this makes will vary upon the size of your molds.
- Place them in your freezer until fully frozen. About 1-2 hours, depending upon their size and your freezer.
- To serve, set the mold on your table or counter for just a couple minutes at room temperature. This will allow the outside of the pop to soften and the pop will slide right out of the mold.
- Enjoy!
Notes
The number of servings will vary, based upon the size of your molds.
See This Recipe:
https://cosmopolitancornbread.com/paleo-lemon-cream-pops/Nutrition
Calories: 93kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 32mg | Potassium: 89mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
