CREAMY TAHINI ICE POPS

SERVES 6 PORTIONS

  • 2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
  • 1 ripe banana
  • 2 tbsp tahini
  • 2 tbsp maple syrup or another sweetener
  • 1⁄2 tsp vanilla extract
  • NUTRITIONAL VALUES

    Calories: 626kcal
    Fat: 58.8g (51.7g S.Fat)
    Carbs: 19.4g
    Protein: 5.7g
    Sugar: 11.1g
    Sodium: 77mg

    METHOD

    Open the cans of coconut milk and scoop out the thick, solid white cream into a blender. Blend in the banana, tahini, maple syrup, and vanilla until smooth. If desired, add more sweetener or tahini. Fill ice pop moulds halfway with the mixture. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

    Serve and have fun!
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