Always check the labels of the products you use.
Method
- 1
Whisk. Whisk 415 ml double cream, 180 ml coconut milk, 180 ml cream of coconut, 25 g shredded coconut and a pinch of salt together in a jug.
- 2
Fill. Fill ten 80 ml moulds, whisking the mixture between each one so the coconut stays suspended rather than sinking.
- 3
Chill. Cover and freeze for 1 h.
- 4
Stick. Add the sticks.
- 5
Freeze. Freeze for at least 8 h.
- 6
Serve. Dip the moulds briefly in hot water to release the pops, taking care not to let them melt.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
EU nutrition claims
- Low salt: 0.12 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 72 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
11 g per serving
22 % of the 50 g daily maximum · 44 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large jug
- whisk
- ten 80 ml moulds and sticks
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 2 g |
| Carbohydrate | 13.9 g |
| of which sugars | 12.4 g |
| of which free sugars | 11 g |
| Fat | 23.9 g |
| of which saturates | 17.5 g |
| Fibre | 0.5 g |
| Salt | 0.09 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
