Iced Coconut Latte Pops

Iced Coconut Latte Pops

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ¾ cup canned unsweetened canned light coconut milk
  • ⅓ cup sugar (see Tip)
  • 2 cups brewed coffee, chilled (see Tip)

Preparation

  • Prep

  • Ready In

  1. In a small bowl stir together ½ 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.
  2. In a medium bowl combine coffee, the remaining ¼ 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: If using a sugar substitute, choose Splenda® Granular. Follow package directions to use ⅓ 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 information

  • Serving size: 1 popsicle
  • Per serving: 52 calories; 2 g fat(2 g sat); 9 g carbohydrates; 0 g protein; 1 mcg folate; 8 g sugars; 1 mg calcium; 0 mg iron; 20 mg sodium; 29 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carb

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