By Setareh Kiumarsi
Ingredients (for 4 ice pops):
20–30 imported almonds or 30–40 local (Iranian) almonds
1 cup water
2–3 teaspoons honey
4 teaspoons shredded coconut
Pumpkin seeds or slivered pistachios, as desired
Optional spices: vanilla, cardamom, saffron, and rose petals
Instructions:
First, prepare one cup of almond milk (or coconut-almond milk) following the basic recipe for almond milk.
Pour the almond milk into ice pop molds, leaving a little space at the top.
Sprinkle a teaspoon of shredded coconut, pumpkin seeds, slivered pistachios, or any other nuts you like on top of the mixture.
Place the molds in the freezer and let them freeze completely.
Your almond milk ice pops are ready… enjoy this light, cooling, and nourishing treat!
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
