Coconut Caramel Popsicles - Nathalie's Cuisine
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Coconut Caramel Popsicles

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by Nathalie
Step by step recipe - 10 Min
July 8, 2020

Serves 8 popsicles
Cooks in 10 Minutes
Difficulty Easy


400ml/1 can creamy coconut milk
Pinch of vanilla
100g peanut butter/almond butter (use almond butter if you have a histamineintolerance)
120g maple syrup
50g dark/white chocolate, melted (use white chocolate if you have a histamineintolerance)
1 tbsp crushed peanuts/almonds (use almonds if you have a histamineintolerance)
8 silicon popsicle molds


Pour the coconut milk into a jar and add 60g of maple syrup and a pinch of vanilla. Mix with a whisk.

Place the peanut or almond butter into a bowl and add the other 60g of maple syrup. Mix with a spoon.

Prepare the popsicle molds and evenly distribute the caramel. Fill each mold with coconut milk and place the popsicles into the freezer over night.

Melt the chocolate and crush the nuts. Sprinkle some chocolate and nuts over the popsicles before serving and enjoy!


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