Low Carb Salted Coconut Cream Blueberry Smash Pops
How to Make It
Step 1
In a small saucepan, add the blueberries, maple syrup, and almond extract. Cook on medium heat until the blueberries puff, look shiny, and are easy to smash.
Step 2
Smash the blueberries with the back of a wooden spoon. The result will be a coarse blueberry sauce with some whole pieces of blueberries throughout.
Step 3
In a medium bowl, add the coconut cream, Swerve, two pinches of kosher salt and the coconut milk.
Step 4
Stir well to incorporate the coconut cream and the liquid coconut milk together. Pour the coconut cream mixture into the popsicle molds, filling each evenly.
Step 5
Top each popsicle evenly with the smashed blueberries, dividing it evenly among each.
Step 6
Top with the popsicle sticks and freeze until solid (the best is to allow it to freeze overnight).
Step 7
Once popsicles are frozen and ready, run them under cool water to help release the popsicles from the molds. Keep popsicles stored in the molds until ready to serve. They also can all be removed from the molds and placed inside a freezer bag and stored in the freezer.
Ingredients
- Blueberries, Fresh – ½ cup
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Almond Extract – ¼ teaspoon
- Coconut Cream (liquid From Grated Meat) – 13-⅔ ounce
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Coconut Milk, Plain Or Original, Unsweetened, Fortified – ¼ cup