AIP Friendly Coconut Cream Popsicles
Creamy, lightly spiced, and genuinely refreshing, these frozen treats are the kind of dessert that feels indulgent without a single ingredient that will set you back. Full-fat coconut milk and coconut cream come together into a rich, silky base that freezes beautifully, while a touch of honey, vanilla powder, and ground ginger add warmth and depth without relying on anything off-limits. The autoimmune protocol can make sweet cravings feel like a minefield — most store-bought frozen desserts are loaded with dairy, refined sugars, emulsifiers, or grain-based thickeners — so having a clean, homemade option in the freezer is genuinely useful. The method is straightforward: blend, pour, freeze for at least six hours, and you've got six popsicles ready to go. Optional toasted shredded coconut layered into the molds adds a subtle crunch and a little visual flair if you want to dress them up. They're the kind of thing you make on a Sunday and feel quietly smug about all week long.
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Learn more →Ingredients
6 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ginger
- 1 pinch fine sea salt
- ¼ cup unsweetened shredded coconut, toasted (optional)
Instructions
- 1
Combine the coconut milk, coconut cream, honey, vanilla powder, ground ginger, and sea salt in a blender and blend on medium speed until completely smooth and uniform, about 20 seconds. Alternatively, whisk vigorously in a large bowl until the honey is fully dissolved and no streaks of coconut cream remain.
- 2
Taste the mixture and adjust sweetness with a little more honey if desired, whisking to incorporate.
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