⅔ c unsweetened almond milk (or other milk choice)
2 tbsp cocoa powder
1 ¼ tsp curry powder
4 – 5 tbsp agave nectar, to taste (or sugar)
Instructions
Shake the can of coconut milk well before opening. If there are any solids (from a lightly cold room), microwave in 20 second intervals until melted.
Add powders, sweetener, and then the almond milk, stir well until combined.
Pour into ice pop molds – this will fill about 12 molds with ¼ c each. Add the sticks and place in the freezer
Freeze for at least 3 – 4 hours. You may need to dip the molds into hot water for 10 seconds or so to pull the pops out more easily.
Notes
If you opt for regular sugar, you'll want to heat the liquid a little more to dissolve the sugar or you may get a grainy texture. Nutritional information is using full fat coconut milk. Depending on the brand, using light can save 20 – 40 calories. If you're looking for a more traditional flavor, leave out the curry. I haven't tried this recipe using cow's milk, so I'm unsure of the result. Please let me know if you try it and have any problems or successes.