Funfetti Coconut Popsicles — Slow Dance Studio

It wasn't until the end of this past summer that I finally treated myself to a popsicle mold, and because of the timing, I surrendered to the idea that popsicles are really only a summertime treat, so I sadly tucked it away.

But then recently I started an extremely limiting elimination diet in the hopes of figuring out some health issues I've been having, and after a couple weeks of feeling deprived of all the delicious things I wanted to eat, I realized it was time to take matters into my own hands.

I don't know about you, but after meals, I get a serious craving for something sweet. And with this diet cutting me off from anything containing wheat, dairy, soy, most sweeteners, and certain fruits and nuts, I'm pretty limited. We're talking no chocolate, no ice cream, no baked goods, no candy... you know, pretty much anything that satisfies a sweet tooth.

So the hunt for a delicious dessert was on, and I turned to my never-used popsicle mold to make my cravings a reality. I figured I'd keep it simple, and since coconut milk has quickly become my go-to dairy and soy alternative, that seemed like a perfect option for a creamy, rich coconut popsicle. I added some crushed up confetti sprinkles as well, because sprinkles make everything better and I've wanted to make this funfetti cake batter recipe for awhile, and some shredded coconut for a little extra crunch and added deliciousness.

Recipe //

1 can of coconut milk (full fat)
3 tbsp real maple syrup
1 tbsp vanilla extract
Sprinkles
Unsweetened shredded coconut

01 // Mix the coconut milk, maple syrup and vanilla extract together in a bowl or large measuring cup (for easy pouring).

02 // Fill up each popsicle mold about ¼ of the way, and add a pinch of sprinkles to each one. Fill up the molds about ½ way, add another pinch of sprinkles. Repeat this process until the molds are full, and give each one a quick stir.