[Recipe + Video] Habichuelas con Dulce Popsicles

🧂 Ingredients

• ¾ cup boiled red kidney beans

  (or pinto, or cranberry beans), may be from a can, drained of liquid
• 1 cup coconut milk
• 1 cup evaporated milk
• ½ tablespoon cinnamon powder
• ¼ cup sultanas

  (or raisins)
• ½ cup sugar (white, granulated)

  (or more, to taste)
• 12 milk cookies

  (or animal crackers)

Instructions

• 1 In the blender vase, combine beans, coconut milk, evaporated milk, and cinnamon
  powder.
  
  Blend until the beans are dissolved into the liquid. Strain it and discard
  solids.
• 2 Pour into a medium saucepan and add the raisins. Heat over low heat until it
  just starts to break the boil. Remove from the heat.
  
  Place on the counter and cover with a clean tea towel and cool to room
  temperature.
  
  Add sugar and stir. Taste and more sugar to taste if you find it necessary.
• 3 Pour the liquid and raisins equally into the popsicle molds (how many will
  depend on the size of the molds).
  
  Divide the cookies equally into the molds.
  
  Cover and place the stick. Freeze until they harden (3-4 hours)
• 4 Remove from the freezer and the molds, and serve right away.

Nutrition Info