Cooking Instructions:

In a mixing bowl, combine the coconut milk, almond milk, erythritol, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and well combined.

Take half of the mixed berries and gently mash them with a fork to release their juices. You can leave them chunky or blend them for a smoother consistency, depending on your preference.

Layer the bottom of your popsicle molds with the mashed berries, filling them about one-third of the way.

Pour the milk mixture over the mashed berries until the molds are almost full, leaving a little space at the top for expansion.

Add the remaining whole mixed berries to each popsicle mold, pushing them down slightly into the mixture.

Insert the popsicle sticks into each mold and place the molds in the freezer. Freeze for at least 4-6 hours or until fully solid.

To release the popsicles, run warm water over the outside of the molds for a few seconds, then gently pull them out.

When making keto popsicles, it's important to experiment with different flavors and sweeteners to find what suits your palate best. You can also adjust the consistency by adding more or less liquid, depending on your preference for creaminess.

Feel free to try adding a splash of lemon juice or a few drops of food-safe flavor extracts for an extra zing. Enjoy your homemade keto popsicles as a guilt-free treat!