Low-Carb Coconut Ice Lollies
- 1/2 cup coconut water (unsweetened, 120 ml / 4 fl oz)
- 1 peaches (small
- 1 tablespoon erythritol (unsweetened, 120 ml / 4 fl oz)
- 10 drops stevia extract (unsweetened, 120 ml / 4 fl oz)
- 1/2 envelope powdered gelatin
- 1 gelatin sheet
- 1/4 cup water (unsweetened, 120 ml / 4 fl oz)
- Cut the peach into quarters and slice thinly.
- Meanwhile, sprinkle the granules of gelatin in cold water and mix in well.
- Don't dump the whole gelatin in the centre or it will become clumpy.
- Add Erythritol and stevia and heat up gently until everything disolves.
- Don't boil or the gelatin will lose its thickening abilities.
- Note: Alternatively, you can use a gelatin sheet or agar powder.
- Check my recipe for No-bake Mini Berry cheesecakes to see how you can use gelatin sheets.
- Pour the gelatin mixture into a jug with the coconut water and stir well.
- Assemble the peach into the ice moulds, cover with the other halves and pour the coconut mixture in using a funnel.
- Add the sticks and place in the freezer for at least 3 hours or better overnigh.
- Note: If you are wondering why I used gelatin in this recipe, it's because these ice pops don't melt too quickly.
- You can enjoy them for a longer and your hands won't get messy.
- Any time you have sugar cravings, just take one from the freezer and enjoy! 🙂 Note: Use round ice moulds or any small ice lolly moulds.
- I used paper straws simply for photography effect.
- They are not good for making ice pops, as they get very soft.
- Use wooden sticks instead.
Originally posted 2019-02-20 17:30:17.