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

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

52 calories; 1.5 g total fat; 1.5 g saturated fat; 20 mg sodium. 29 mg potassium; 9.2 g carbohydrates; 8 g sugar; 0.1 g protein; 1 mcg folate; 1 mg calcium; 2 mg magnesium;