These delicious vegan leche merengada pops are made with just 5 ingredients. They also are naturally sweetened and a super healthy dessert.
It’s summertime, so it’s also the best time of the year to make popsicles and ice cream. I love ice cream so much, but popsicles are easier to maker and popsicle molds are much cheaper than an ice cream maker, besides, they’re also smaller.
I was dying for a new pops recipe, made with plant milk instead of fruit and as leche merengada is one of my favorite flavors in the whole world, I adapted our vegan Spanish leche merengada recipe to make it even more creamy and to make just 6 pops. I can’t even explain you how delicious they are!
Just for those of you who doesn’t know this delicious beverage, leche merengada (or meringue milk) is a typical Spanish drink. You can find it in many ice cream parlors here in Spain and is super refreshing, but it’s not vegan, so we make our plant-based version at home.
If you don’t have popsicle molds, you can also use some dixie cups, but we’ve been trying to avoid plastic lately as much as we can (I’ve been reading a lot about a zero waste lifestyle), so I prefer to use some reusable options and if they’re not made with plastic, they’re even better for our health and also for the planet.
If you like these vegan leche merengada pops, check out these recipes: 2-ingredient mango coconut popsicles, chocolate covered almond popsicles, healthy fresh fruit popsicles, vegan chocolate ice cream and one ingredient banana ice cream.
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- 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
- 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.
- Feel free to use any plant milk or sweetener you like.
- For the mold to easily loosen, rinse with lukewarm water.
- Serving Size: 1 popsicle
- Calories: 110
- Sugar: 4.8 g
- Sodium: 25.7 mg
- Fat: 8.8 g
- Saturated Fat: 7.2 g
- Carbohydrates: 7.2 g
- Fiber: 0.3 g
- Protein: 2.1 g