Coconut Pistachio Popsicle Bars
- 3/4 a can (13oz) of organic unsweetened coconut milk
- Half a can (13oz) of coconut cream
- ½ cup sugar (we used Swerve sweetener as low carb alternative)
- 4 -5 oz of roasted unsalted pistachio butter.
- ¾ cup heavy cream
Whisk together all ingredients in large bowl until well combined and smooth.
Poor into 10-12 popsicle molds. * The amount of molds could vary considerably based on the size of the molds. Tap molds on counter to release all air bubbles. Add popsicle sticks if you haven't already.
Freeze for at least 3-4 hours until nice and firm. Based on molds, hot water might be needed to release the popsicle bar. Freeze on parchment until ready to be eaten.
Extra Toppings:
If you want that extra bit of pistachio and or coconut just dip the popsicle in to water and coat with fine chopped coconut pieces and pistachio pieces.
