Ingredients
- 3 lbs carrots, cleaned and chopped (or store bought carrot juice)
- 8 cups water
- 3/4 cup dairy-free coconut yogurt
- 1 cup full fat coconut milk
- 2 tbsp agave (or honey)
Instructions
- To make the carrot juice. Add blend chopped carrots and water to a high powered blender. Blend on high until carrots are completely macerated. Strain using a fine mesh strainer. Discard the pulp. Transfer carrot juice to a pitcher and refrigerate until chilled. If using store bought carrot juice, skip to the next step.
- In a large bowl, combine the coconut yogurt, coconut milk, and agave (or honey). Set aside.
- Fill Popsicle molds 3/4 of the way with carrot juice. Place molds in the refrigerator for 25-30 minutes, or until juice is firm, but not frozen. If the mixture is too cold, let it sit on your countertop for a few minutes. Using a spoon, drizzle the coconut mixture into the molds until the molds are full. The mixture should naturally create a swirl pattern. Place back in the freezer and freeze the molds for a least 6 hours. Remove and enjoy!
Nutrition
Calories: 82kcal
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