Vegetables are usually reserved for side dishes or entrees. You don’t usually find them as desserts or even in desserts. But that doesn’t mean you can’t have a delicious, sweet-tooth-pleasing treat that’s loaded with veggies. To up your intake of vegetables, make these dairy-free, homemade ice pops. They are a refreshing combination of creamy coconut and sweet carrots. Make them today and eat dessert without guilt!
Ingredients
2 cups carrots, shredded
15 oz. full fat canned coconut cream
4 oz. coconut water
4 oz. carrot juice
2 tsp. vanilla
Pinch stevia or monk fruit, optional
Directions
- In food processor or high-speed blender, combine all ingredients and process until smooth. Taste and adjust sweetener if necessary.
- Pour into ice pop molds and freeze for 5 hours.
Notes:
- For colorful pops, use rainbow carrots.
- Carrots are naturally sweet, so additional sweetener might not be necessary. But if you want a sweeter pop, a pinch of stevia or monk fruit should be enough.
- You can also freeze mixture in ice cube tray (with a toothpick in the center) and freeze for about 3 hours.