Caramel Coconut Cream Ice Pops

Here is another super-scrumptious recipe by the Minimalist Baker.  For kids, these Caramel Coconut Cream Ice Pops are best made in little people-sized moulds, as they are so rich and creamy.

Caramel Coconut Cream Ice Pops
Prep time
Total time
These incredibly creamy Caramel Coconut Cream Ice Pops are gluten-free, dairy-free, and simply tantalising to taste buds everywhere!
Recipe type: Dessert, Snack
Cuisine: Gluten-free, free from refined sugar, Dairy-free
Serves: 8 smallish ice pop moulds
  • 14 (1¼ cups) pitted medjool dates (or dry dates soaked for 10 min in warm water then drain)
  • ½ tsp sea salt
  • 1 tsp pure vanilla extract
  • 1-2 Tbsp maple syrup, agave nectar or honey
  • 1 can coconut cream
  1. Blend pitted dates and 2-4 Tbsp warm water in a food processor, scraping down the sides as required until mixture is a thick caramel-like consistency.
  2. Add remaining ingredients and blend until batter is creamy and smooth.
  3. Pour into ice pop moulds, evenly distributing any date mixture settled at the bottom.

  4. Insert ice pop mould lids or sticks and freeze until firm (approx 6 hours).
  5. Remove from freezer and run under warm water to soften before carefully taking out of moulds.
  6. Store remaining ice pops in the freezer for up to seven days.
Try adding raisins for a chewy texture.
Nutritional Information
Serving size: 1
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