Keto Popsicles with Coconut Milk
Blueberry and mint make these keto popsicles shine!
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 2 hours
Total Time 10 minutes
Servings 6 popsicles
- 1 can coconut milk (403 mL)
- 1/2 cup blueberries
- 1/2 ounce lime juice
- 2 tbs mint leaves
Heat coconut milk with mint leaves and simmer in a saucepan for 4-5 minutes. Remove from heat. Strain the leaves out and set the coconut milk aside to cool.
Combine lime juice and blueberries over low-medium heat in a saucepan for 4-5 minutes to create a sugar-free compote. Allow the compote to completely cool.
Once the coconut milk is room temp, fill up six popsicle molds about 3/4 of the way. If using large molds, add a small amount of water to each to add volume if needed. Place in the freezer for 30-40 minutes until slightly set.
Remove from freezer to swirl in the fruit compote. Add popsicle sticks to the center of the molds and place in the freezer for a minimum of two hours, or until popsicles have completely frozen.
Calories: 133kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 12g | Sodium: 8mg | Potassium: 149mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2.7mg | Calcium: 11mg | Iron: 2.1mg