Pistachio Popsicles (vegan)
Creamy, sweet, and the perfect nutty flavor.
Servings 6 popsicles (depending on size)
Equipment
- popsicle molds (see blog post for my favorite)
Ingredients
Blend together
- 2 cups canned coconut milk (full fat or light) (or replace 1 cup with other plant milk to reduce fat)
- 1/2 cup maple syrup or pure cane sugar (can be reduced to 1/3 cup if desired)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- handful spinach (fresh or frozen)
- 1 tablespoon cornstarch or arrowroot powder
Add after blending (optional)
- 1/2 cup pistachios, shells removed and chopped
Instructions
- Blend all ingredients together until very smooth, then pour into a saucepan. Heat on medium high heat until bubbly and slightly thickened.
- Let cool slightly, then stir in chopped pistachios. We actually leave them out most of the time for a creamier popsicle---so it's up to you!
- Pour into popsicle molds and insert sticks. Let freeze until completely solid, at least 4 hours. Run hot water over molds to loosen and remove pops.
