– Coconut Cream – Coconut Milk – MCT Oil – Erythritol – Shredded Coconut
Add all the ingredients, at room temperature, into a high-speed blender and blend on high speed for 45 seconds.
Blend the Ingredients
Blend the Keto Coconut Popsicles ingredients until the texture is smooth and easy to pour.
Pour in Molds
Pour the Keto Coconut Popsicles mixture into the prepared ice cream molds. I use an 8-popsicle mold.
Cover the Molds
Cover all the popsicle molds with your metallic cover to ensure a simple unmolding later.
Insert a popsicle stick into each mold and freeze for at least 2 hours to set the popsicles.
Release the Popsicles
Release one popsicle mold place the mold under warm water, hold the mold with one hand, and pinch the stick with your thumb and index on the other hand and pull to release.
To decorate with coconut, dip the top of the frozen popsicle into lukewarm water for 2 seconds, then quickly dip into unsweetened toasted coconut.
NET CARBS FAT PROTEIN
Serving: 1 Popsicle Makes: 8 Popsicles
Prep: 10 Minutes Freeze: 180 Minutes