A couple of weeks back, I was so lucky as to receive several tubs of Pure’n’Free coconut yoghurts in their varying flavours, all to experiment with in the kitchen. I can’t say I eat too much coconut yoghurt, and I haven’t made many recipes with this ingredient in the past. Pure’n’Free has this wonderfully smooth and thick texture and is a great substitute for people who aren’t able to tolerate dairy, or who follow a vegan diet. I have created a few recipes with their yoghurts, so watch this space! For today, I used my all time favourite flavour – the salted caramel – to make some popsicles, and was thoroughly impressed with the way they turned out.
Let me introduce to you one of the most delicious sweet treats I’ve every ‘made’. I use made loosely, because I essentially took a couple of tasty, high quality ingredients and put them together. There wasn’t all that much cooking involved, but I’m about that life. Big impression, little effort. It is a bonus that these pops look fancy af but can be made by those with the most limited of cooking skill.
I present: salted caramel coconut yoghurt popsicles, layered with salted coconut sugar caramel and peanuts. A rich, creamy, salty, sweet and crunchy mouthful all in one hit. I focused heavily on the salted caramel component obviously, but with the added salt, it really offsets what would have been an overpowering sweetness. These pops are suitable for those who are unable to have dairy, or following a vegan diet. You can omit the peanuts if you’d like, however I would suggest allowing the caramel to cool down before layering it into the moulds, as it will thicken up slightly and you will be able to work with it better. Alternatively, I think that pecans would be a fantastic substitute for the peanuts. You’re only limited by your imagination!
If you would like to purchase Pure’n’Free yoghurt, head to their website to find out which stores near you stock the range.
Salted Caramel Peanut Pops
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
- 550 g Pure’n’Free Salted Caramel Coconut Yoghurt
- ½ cup coconut sugar
- 1 tbsp water
- ¼ tsp salt
- ⅓ cup roasted peanuts (, crushed)
Instructions
- To make the caramel: heat coconut sugar, water and salt on the stove over a medium heat. Allow to boil for 3-5 minutes before removing. Let caramel cool for a couple of minutes before stirring through peanuts.
- Scoop salted caramel coconut yoghurt into a piping bag. In a popsicle mould, alternate piping the coconut yoghurt with a coconut caramel and peanut later. Place lid on the mould before inserting paddle pop sticks into each ice cream. Freeze for four hours, or overnight.
- Run the mould under warm water for a few minutes to loosen popsicles. Pop out and enjoy, or keep in an air tight container in the freezer.
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This recipe is in collaboration with Pure’n’Free.
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