Why would you ever buy a popsicle when you can make an insanely delicious coconut berry popsible out of the organic fruits that are filling every farmers market stall across America?
I’m buying blueberries like they’re going out of fashion right now because they are at an all-time low price wise. I found them at my local market for $2.99 a pint, so I’m buying truckloads and freezing them from my smoothies. Blueberries and banana form the base for almost all of my family’s daily smoothies.
But, at the height of summer, strawberries in particular, actually taste like strawberries, and thus make for an outstanding popsicle, especially when combined with other berries, and a little creamy coconut.
Have a go at making a bunch of these guys, and you’ll have a healthy dessert for every night of the week. Kids love them too!
Ingredients (for 4 small popsicles)
1 cup organic strawberries, chopped roughly
1/2 cup culinary coconut milk (or coconut yogurt)
1 tsp Erythritol
3/4 cup organic blueberries
1 tsp water
Instructions
Whizz up the strawberries in a mini blender until almost blended (you want to retain a little texture, so refrain from over blitzing)
Pour the strawberry mush up to just over one third of the popsicle molds
Pop mold in the freezer for 2 hours
Add the Erythritol or Xylitol to the coconut milk/yogurt and stir well
Remove molds from freezer, and pour in coconut mixture up to just under another third of the mold
Place back in the freezer for about 1 hour (you want it to only partially set)
Meanwhile, blitz the blueberries in your mini blender, but save a handful of whole berries and put to one side.
Remove molds from freezer. Add a couple of whole berries to each mold and then carefully spoon in the blueberry mixture.
Push in the popsicle sticks
Place mold back in freezer for a minimum of 2 hours, or overnight
If you like this recipe, check out my Acai Granola Breakfast Bowl.
