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Raspberry Coconut Popsicle

Raspberry Coconut Popsicle

This recipe makes one, but why not quadruple the recipe and fill an entire popsicle mould so that you’ll got these on hand for hot days. I use frozen raspberries to begin because they’ll release more juice into the coconut milk.

5 minutes min pre time
5 minutes min cook time

Method

Step 1. Heat the coconut milk, protein powder and sweetener (approx. 2 tsp) gently in a saucepan until powders have completely dissolved.

Step 2. Meanwhile, microwave raspberries until fruit is soft and have released juice.

Step 3. Stir the berries and vanilla extract (approx. ½ tsp) through the coconut milk, then transfer to a popsicle mould and freeze.

Ingredients

120mL coconut milk, full-fat
5g erythritol-based sweetener
15g Keto-Fit Whey Protein, vanilla flavour
15g frozen raspberries
2mL vanilla extract

Nutrition

Per serve:

Energy: 260kcal. (1089kJ)

Fat: 67% (20g)

Protein: 21% (13g)

Carbohydrate: 12% (5g net carbs)