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Peaches & Coconut Cream Pops

110 Calories 5 Ingredients 20 Minutes 8 Servings


Ingredients

  • 1/2 cup/120ml coconut cream (from 400ml can regular coconut milk, the thick, top layer of cream that is formed when a can of coconut milk is refrigerated for several hours)

  • 1/3 cup/80ml light coconut milk (at room temperature, shaken)

  • 1/2 cup/125g nonfat plain greek yogurt

  • 1/3 cup/80ml agave nectar

  • 2 peaches (large, pitted and diced into quarter-inch cubes)


Method

Refrigerate the regular coconut milk overnight. The thick cream will rise to the top and the added water will sink.

  • Scoop the top thick creamy layer from the refrigerated regular coconut milk add add half a cup to a mixing bowl.

  • Add the light coconut milk, non-fat yogurt, agave and peaches - Stir to combine.

  • Pour into an ice lolly mould and freeze for minimum 6 hours.

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