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all recipes
Ice cream
Berry Coconut Ice Cream Pops
Details
15 min
5 h
vegan
print
Ingredients
ice pop molds
125 g blueberries
125 g raspberries
200 ml
Rapunzel coconut milk
100 ml water
3 tbs
Rapunzel date sweetener
2 tbs
Rapunzel white almond butter
Details
15 min
5 h
vegan
print
Berry Coconut Ice Cream Pops
Method
Mix about a third of the coconut milk with one tablespoon of date sweetener, set aside. Wash the berries and blend with the rest of the ingredients until very smooth. Now add first a bit of the sweetened coconut milk to the ice cream molds, then carefully add the berry mix. Close the molds and add wooden sticks if necessary. Freeze for four to five hours. Before eating, run the molds under hot water for a few seconds to be able to remove the ice pops. (If you have leftover berry mix, just add some water and enjoy it as a refreshing smoothie.)
Berry Coconut Ice Cream Pops
Ingredients
ice pop molds
125 g blueberries
125 g raspberries
200 ml
Rapunzel coconut milk
100 ml water
3 tbs
Rapunzel date sweetener
2 tbs
Rapunzel white almond butter
Details
15 min
5 h
vegan
print
Berry Coconut Ice Cream Pops
Rapunzel Products
Coconut milk HAND IN HAND
Date sweetener HAND IN HAND
White almond butter
HAND IN HAND
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