YIELD: 6 POPS
These pudding pops make the perfect warm weather treat with their salty butterscotch base and creamy cool texture. You’ll need popsicle molds for these, or you can use silicone ice cube trays for mini-pops, or you can even use small paper cups.
Directions
In a 2-quart saucepan over medium heat, combine the Butterscotch Sauce, coconut milk, coconut palm sugar, and salt and whisk well until combined.
Heat just until the mixture is hot and all coconut milk and sugar have dissolved.
Whisk in the superfine brown rice flour and continue to cook over medium heat, stirring often, until thickened, for 4 to 5 minutes.
Let cool briefly and then pour into popsicle molds, placing wooden sticks directly into the centers.
Freeze overnight before enjoying. Keeps for up to 1 month frozen.
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Ingredients
1 recipe Butterscotch Sauce
1 (13.5-ounce) can full-fat coconut milk
2 tablespoons coconut palm sugar
⅛ teaspoon salt
3 tablespoons superfine brown rice flour
