From Holistic Help:

These delicious coconut milk popsicles contain only about two grams of carbs per serving and they are rich in fat. So they can be enjoyed by everyone following a candida, paleo, low-carb or ketogenic diet to beat the summer heat, or any other time of year, without any guilt or remorse. They are very simple to make and only take about 10 minutes of your time.

If you don’t have any popsicle molds, here’s the ones I use. They are durable and BPA free. The molds fit nicely in the tray and provide just the right amount of support and the lids snap on and off without any hassle. They also wash up quick and easily. I love the bright yellow color, it makes me feel happy just looking at them.

Ingredients 1 can full-fat coconut milk (at room temperature) 1 or 2 teaspoons vanilla (you can adjust this to get the amount of vanillaness you prefer) Stevia to taste Instructions Sit the popsicle molds in the tray without the tops. Shake the can of coconut milk. Open the can and then pour the vanilla and stevia into the can. Whisk good with a fork. Pour the coconut milk into the freezer pop molds. Leave about a 1/2 inch at the top of each mold. Place the tops on each mold. Snap on gently. Put the tray in the freezer overnight or for at least 5 hours. When you’re ready to eat one, take it out of the freezer for about 10 or 15 minutes beforehand so it will be easy to remove from the mold. Lift gently on the lid to remove. If it is difficult to get out, hold the mold between the palms of your hand to warm it up a bit or run the mold under warm water for a minute to loosen. It should slide out of mold with ease. Options

Stir in one or two tablespoons of nut butter and whisk with fork. Almond or macadamia butter are both delicious.

You could add chopped nuts and/or pieces of fruit (strawberries, blueberries, bananas, cherries&helli



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