BERRIES and COCONUT CREAM POPSICLES
- 13.5 oz full fat coconut milk *
- 2 + ½ cups mixed fresh berries
- 3 tbsp + 1 tsp coconut oil, melted (or ½ cup coconut flakes)
- 2 tbsp maple syrup, agave or stevia
- ½ lemon zest
- ¼ tsp vanilla extract
- 2 tbsp ground pistachios (optional)
- Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender.
- Clean and chop all the berries and cut strawberries into very thin slices.
- For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color. (See notes)°
- Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit.
- Pour the mixture into molds, alternating the creams accordingly to your taste.
- Add the remaining berries pushing them towards the sides of the mold.
- Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer.
- Freeze at least 4-6 hours before serving.
Refrigerated for 24 hours*
To create the colored layer, blend or simply crush with a fork a few raspberries or blueberries with coconut milk.°
This recipe originally appeared at Edible Rhody.
This recipe originally appeared at Vegan Richa.
Pretty in Pink Wild Pansy Popsicles (vegan, no added sugar, raw)
- 1 pound of RIPE bananas (frozen or refrigerated depending on your method)
- 1 small beetroot the equivalent of a handful shredded or 1-2 tsp beetroot juice
- 12 Wild pansy flower heads, w/o pesticides
- CHOCOLATE COATING
- 2 tbs (or 30 ml) coconut oil (or cocoa butter. Use cold pressed if you want them raw)
- 2 tbs (or 30 ml) cocoa powder use raw if wanted.
- 2 tsp (or 10 ml) agave syrup
- Shred and press the beetroot, to get some juice. You only need 1-2 tsp.
- Make sure there’s room in the freezer for the molds so you can put them in as fast as possible.
- Remove the flower heads and place them upside down in the bottom of the moulds. Place them a little below the center in order to make room for moore chocolate coating.
- Start by pouring the icecream on top of the flower to hold it in place. Fill the rest of the mould. Drop the mould on the counter from about 5″ height to get rid of bubbles of air.
- Remember to put in the sticks! (Speaking from experience, here…)
- Place them in the freezer.
- After about 6 hours the popsicles should be ready to handle. BUt if you have the time, leave them over night. Melt the coconut oil gently untill just liquid mix with agave. Sift your cocoa into a little bowl and stir the oil/agave mix in a little at a time until it’s all integrated. Pour it into a narrow, tiny bowl, that will you to dip the popsicles in it.
- Get your zip lock bag or parchment paper ready for wrapping the posicles once dipped.
- Take out one mold at a time from the freezer. Run some luke warm water on the back of the mold for 30 seconds and gently loosen the popsicles.
- Dip each popsicle, twice if you like. Let the chocolate harden while you hold it and then quickly wrap it.
- Put them in the freezer and continue with the rest of the popsicles.
This recipe originally appeared at Plant Pusherne.