Pumpkin Ice Lollies
Vegetables and healthy fats in an ice lolly, it works try it!
: Maria Mitchell
Recipe type: Dessert
- 200ml coconut milk
- 400g tinned pumpkin
- 2 tbsp honey
- 1 tsp pumpkin pie spice or cinnamon
- Add the coconut milk, pumpkin, honey and pumpkin pie spice into a blender then pulse until smooth and creamy.
- Pour the mixture into ice pop moulds then freeze for 3-4 hours.