Ingredients

The following ingredients have 4 Servings
  • 1 cup soy milk (250 ml)
  • 1 cup full fat coconut milk (250 ml)
  • 2 tbsp maple or agave syrup
  • 1 cinnamon stick
  • The skin of half a lemon

Instruction

  • Place all the ingredients in a saucepan and stir.
  • Bring it to a boil and remove from the heat.
  • Then cover the saucepan and chill the leche merengada at room temperature. When the leche merengada is cold, remove the skin of the lemon and the cinnamon stick.
  • Pour the mixture into the popsicle molds.
  • Freeze for 30 to 45 minutes and gently insert popsicle sticks.
  • Freeze for about 2 to 3 hours or until solid.
  • Remove the popsicles from their molds. We added some ground cinnamon on top, but it's optional.
  • Store the popsicles in the freezer in a sealed container for one or two weeks.