- 2/3 cup Coconut cream, canned
- 12 fl.oz Unsweetened coconut milk, full-fat
- 1 tsp MCT oil (optional)
- ⅓ cup Heavy cream
- 1/2 Erythritol
- 1/2 cup RIND Coconut Crisps
- Prepare an 8-cavity Ice pop mold.
- Add all the ingredients, into a high-speed blender and blend on high speed for 20 seconds.
- Fill the ice cream mold, Freeze for at least 6 hours to set the popsicles or overnight.