Iced Coconut Latte Pops
When you don't have time to make ice coffee, grab a latte popsicle from the freezer and keep your cool. Source: Diabetic Living Magazine
Ingredients
Directions
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In a small bowl stir together 1/2 cup of the coconut milk and 1 tbsp. of the sugar. Pour into eight 3-oz. paper cups or ice pop molds. Freeze 2 hours or until firm.
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In a medium bowl combine coffee, the remaining 1/4 cup coconut milk, and the remaining sugar. Pour over coconut layer. Insert sticks into molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.
Tips
Tips: If using a sugar substitute, choose Splenda(R) Granular. Follow package directions to use 1/3 cup sugar equivalent. Nutrition Per Serving with Substitute: same as below, except 23 calories, 2g carb, 1g sugars
Use cold-brewed or French press coffee to get a dark layer between the coffee and coconut layers.
Nutrition Facts
1/2 other carb