I had some left over coconut milk after cooking tonight and decided to make a healthy, low sugar, gluten free and vegan desert! Not to mention the superfoods/vitamins that come with this special recipe. I was trying to make popsicles but my last popsicle molds failed, so I decided to use my mini cupcake nonstick pan (and I lined it with some coconut oil to avoid sticking even more so!) 1.5 cups of coconut milk 1 cup blueberries (frozen or fresh) 1/2 scoop Tropical Vegan Shakeology 2 tbsp maple syrup 1tsp vanilla extract Pomegranate seeds (optional) Blend everything but seeds together in a blender. Pour into cups. I inserted toothpicks (that stood up on its own!) so I could eat it like a popsicle. Top with your favorite seed or berry. Freeze for 5 hours or preferably overnight! ENJOY! To get my FREE 5 day clean eating menu CLICK HERE
