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.
Prep Time
5 minutes
Cook Time
5 minutes
Serving
Serves 1
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
Per serve:
Energy: 260kcal. (1089kJ)
Fat: 67% (20g)
Protein: 21% (13g)
Carbohydrate: 12% (5g net carbs)