I don’t know about where you live, but there’s a really, really HOT wave moving through our lovely city these days. Tomorrow we shall have a 10 degree drop in temperatures and a full blown summer storm to match it.
I found it slightly difficult to even think of eating something real so I opted for iced coffee and ice pops instead. Yeah, I know, not very nourishing, but then again: you don’t need much calories to spend the day playing on the floor / in the tub with a baby girl.
Right after getting my hands on my first popsickle molds I whipped up some with raspberry and mint, and some with dark chocolate I can’t live without. All sugar- and dairy-free of course.
Pineapple is one of my favorite fruits since childhood. (I mean the fresh ones, not the canned variety.) They contain a bit much carbs among fruits (13-15g CH/100g) so I can’t have too much pineapple at once. However, these ice pops burst with pineapple flavor and contain only 2.5 grams of carb / piece! So now I can have my pineapples and eat it, too!
As these ice pops take minutes to make and are gone so fast I usually prepare a dozen at once.
Ingredients for 12 ice pops:
400 ml or 1 3/4 coconut cream or the cream of 2 cans of coconut milk
3 tablespoons of erythritol (or other sweetener of your choice)
200g of pineapple pieces (approx. 1/4 of a small pineapple)
1×1 inch cube of ginger, freshly grated
- Dice pineapple and blend with 2-3 tablespoons of coconut cream, ginger and sweetener.
- Whip up the remaining coconut cream: I find it whips up easier if you add a tablepoon of tapioca starch at the beginning.
- Gently fold coconut whipped cream into pineapple mixture. Pour into ice pop molds and freeze overnight. Enjoy!
I chose erythritol for sweetening as it doesn’t raise blood sugar levels at all (glycemic index is zero) so there’s no need to count that into my daily carb intake. So, there are only 2.5 grams of carbs / ice pop in these little guys! All that coming from pineapple… No, I don’t really count these, either.
These ice pops are a nice lowcarb option for a frozen dessert, bursting with the intense flavor of pineapples with a spicy ginger kick – can’t wait to make them again!
- 400 ml or 1¾ coconut cream or the cream of 2 cans of coconut milk
- 3 tablespoons of erythritol (or other sweetener of your choice)
- 200g of pineapple pieces (approx. ¼ of a small pineapple)
- 1x1 inch cube of ginger, freshly grated
- Dice pineapple and blend with 2-3 tablespoons of coconut cream, ginger and sweetener.
- Whip up the remaining coconut cream: I find it whips up easier if you add a tablepoon of tapioca starch at the beginning.
- Gently fold coconut whipped cream into pineapple mixture. Pour into ice pop molds and freeze overnight. Enjoy!
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