Ingredients:
- ½ cup aquafaba the liquid from 425 g can of chickpeas
- ¼ tsp cream of tartar
- ¼ cup sugar
- ½ cup canned coconut milk
- ¼ tsp vanilla extract
Instructions:
- Meringue: First add the aquafaba and cream of tartar to a clean bowl and whip with a standing or hand mixer. When liquid starts to become foamy, gradually add in sugar. Continue whipping at high speed until you reach stiff peaks. This can take a few minutes. Be patient, you’ll get there.
- Coconut: With beaters on, slowly pour in the coconut milk until fully incorporated. It will lose some fluff and become a bit liquid again; that’s ok! Stir in vanilla.
- Freeze: Spoon or pour into molds, leaving a little space at the top for them to expand. Insert sticks and freeze until hard (at least 4 hours).
- Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.
Nutrition Serving Per 1 glass:
- Calories: 61kcal
- Carbohydrates: 7.6g
- Protein: 0.5g
- Fat: 3.6g
- Saturated Fat: 3.2g
- Fiber: 0.3g
- Sugar: 7g