Low Histamine Apple-Cinnamon Coconut Cream Pops
These frozen pops are the kind of treat that feels indulgent without any of the usual ingredient compromises. Soft-cooked apple swirled with rich coconut cream, a whisper of Ceylon cinnamon, and pure vanilla powder — every element is chosen with care, and the result is genuinely creamy and satisfying. For anyone navigating histamine sensitivities, frozen desserts can feel like a minefield of fermented dairy, artificial flavors, and mystery additives, but this recipe sidesteps all of that with a short, clean ingredient list. Ceylon cinnamon is used here specifically — it's the milder, more delicate variety, and it pairs beautifully with the natural sweetness of the cooked apple and maple syrup. The coconut cream base blends up silky smooth, giving each pop a lush, almost ice-cream-like texture straight from the freezer. The recipe makes six pops, so you can keep a stash ready for warm afternoons or whenever a sweet craving hits. A quick run of warm water over the mold and they release perfectly — no fuss, just a cool, fragrant bite every time.
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Learn more →Ingredients
6 servings
- 2 medium apples, peeled, cored, and roughly chopped
- 2 tbsp water
- 2 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 can (13.5 oz) full-fat coconut cream
- 1 tsp pure vanilla powder
- 1 pinch salt
Instructions
- 1
Combine the chopped apples, water, maple syrup, and Ceylon cinnamon in a small saucepan over medium heat. Cook, stirring occasionally, until the apples are completely soft and most of the liquid has been absorbed, about 8–10 minutes. Remove from heat and let cool for 5 minutes.
- 2
Transfer the cooked apple mixture to a blender. Add the coconut cream, vanilla powder, and salt. Blend on high until completely smooth, about 30–45 seconds.
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