Beard + Bonnet


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What's This?
Serving size 9
Prep Time
Total Time

What could be easier and more perfect for warm weather than popsicles?

I wanted to make something tropical, with layers of flavor, and a little personal challenge to make it vegan. The result were these super scrumptious pineapple & ginger coconut cream popsicles! They are blow your mind good and I promise that you won’t even miss the dairy!

Ingredients

1 ¼ cup cold coconut cream¼ cup strong flavored ginger beer such as Bundaberg2 Tbsp - 4 Tbsp light agave nectar (see Note)3 cup roughly chopped fresh pineapple¼ cup brown sugar

Directions

  1. Place the cold coconut cream, ginger beer, and agave in a bowl and whisk to combine. Set aside.
  2. Place the pineapple and brown sugar in a high speed blender and blend until smooth. Starting with the pineapple mixture, pour alternate layers of the pineapple and coconut cream mixtures into 9-2.5 ounce capacity popsicle molds, allowing each layer to freeze for 20-25 minutes before adding the next. Once all the layers are added, insert popsicle sticks. Freeze or 2-3 more hours or until frozen.

Notes: I added 2 tablespoons of agave for a less sweet coconut cream layer, but if you have a major sweet tooth you may want to bump it a notch to 3 or 4 tablespoons.

For the full post, visit Beard + Bonnet.

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Tags: Contributor, Dessert, Popsicle, Gluten Free, Healthy, Low Calorie, Vegan, Vegetarian, Pineapple, Coconut, Easy, 10 Minute, Spring, Summer, Memorial Day

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