Living in the land of perpetual summer might guarantee you near-endless amounts of sunshine, but it also comes with a catch – the annoying summer heat! As far as I can tell, no one enjoys feeling like they’re being baked from the inside. Solution? Ice pop of course! But instead of carpet-bombing your body with refined sugar, try Karin Reiter’s diet-friendly recipe for strawberry coconut ice pops instead:
- 400 ml unsweetened coconut milk can (organic if possible)
- 2 cups strawberries (or raspberries if sweet)
- 2-3 drops vanilla liquid stevia (or 2-3 tablespoons coconut sugar or maple syrup)
- Blend together and place in ice pop moulds and freeze over night.
So simple, yet so delicious! The usage of coconut milk makes this ice-cool snack a treat for vegans as well as those who are lactose-intolerant. And who can resist the taste of ripe strawberries? The addition of stevia provides that extra level of sweetness without compromising your blood sugar levels, thanks to it being able to pass through your body without being absorbed. Of course, while substituting it with coconut sugar and maple syrup might raise the sugar level of the ice pop quite a bit, it’s still more nutrient-dense than white sugar.
Having some of these ice pops in reserve will sure come in handy on a particularly hot day (which can be almost any day in Singapore)! It also makes for a great dessert option, especially when there are kiddies around. To make things interesting, try getting some of those ice pop moulds that are shaped to look like cartoon characters or superheroes!