Place the coconut cream and maple in a medium jug and mix well to combine, using a whisk.
Divide the mixture between the 6 popsicle moulds.
Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Tip: To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.
For more recipes like this, pre-order your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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