Eosinophilic Esophagitis Friendly Coconut Cream Popsicles
Total time6 hr 10 min
Prep time10 min
Cook time0 min
4.6(28)
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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
- 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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