When you don't have time to make ice coffee, grab a latte popsicle from the freezer and keep your cool.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Advertisement

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.

    Advertisement
  • 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; protein 0.1g; carbohydrates 9.2g; sugars 8.4g; fat 1.5g; saturated fat 1.5g; folate 1.2mcg; calcium 1.3mg; iron 0mg; magnesium 1.8mg; potassium 29.2mg; sodium 20mg.
Advertisement
Advertisement