Frozen Coconut Pear Cream Bites: A 5-Ingredient FPIES-Friendly Summer Treat
Ingredients
Makes 12 bites.
- 1 can 13.5 oz full fat coconut milk, well shaken
- 1/2 cup unsweetened pear puree about 1 ripe pear, peeled, cored, and blended
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Set out a silicone mini muffin mold, or line a metal mini muffin tin with silicone liners. Silicone is highly recommended because it releases the frozen bites easily without any fuss.
- Shake the can of coconut milk vigorously for 30 seconds. Coconut milk separates in the can, and you want it fully blended before opening.
- In a medium bowl, whisk together the coconut milk, pear puree, maple syrup, vanilla, and cinnamon until completely smooth and uniform. No lumps.
- Pour the mixture evenly into 12 mini muffin cavities, filling each about 3/4 full. A small ladle or measuring cup with a spout makes this easier.
- Carefully transfer the mold to the freezer on a flat surface so the bites freeze evenly.
- Freeze for at least 4 hours, or overnight, until completely solid all the way through.
- To serve, gently push the bites out of the silicone mold from underneath. (If using a metal tin with liners, peel the liners away.) Let sit at room temperature for 1 to 2 minutes before giving to babies and young toddlers.
Notes
Top 9 allergen free as written. See substitution table on the blog post for swaps. Skip maple syrup for babies under 12 months. Best for babies 9+ months who have safely tried coconut and pear. Use full fat coconut milk only for the creamiest texture.