Vegan Leche Merengada Pops

Method

1. Place all the ingredients in a saucepan and stir.
2. Bring it to a boil and remove from the heat.
3. 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.
4. Pour the mixture into the popsicle molds.
5. Freeze for 30 to 45 minutes and gently insert popsicle sticks.
6. Freeze for about 2 to 3 hours or until solid.
7. Remove the popsicles from their molds. We added some ground cinnamon on top, but it’s optional.
8. Store the popsicles in the freezer in a sealed container for one or two weeks.