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!