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Easy popsicles
Makes 4 Desserts and puddings
Triple coconut popsicles
- 200ml coconut milk
- 2tbsp coconut sugar
- finely grated zest 1 lemon
- finely grated zest 1 lime
- 200ml coconut water
- 2tbsp shredded coconut
Berry kombucha chia seed pops
- 250ml orange juice
- 60ml kombucha
- 1tbsp maple syrup
- 1tbsp chia seeds
- 1tsp thyme leaves
- 4 mint leaves
Red velvet popsicles
- 430ml coconut milk
- 40g chia seeds
- 25g 100% raw cacao powder
- 2tbsp maple syrup
- 2tsp beetroot juice
Mango and raspberry lassi pops
- 1 large mango, flesh chopped
- 1⁄2tsp ground turmeric
- 1⁄4tsp cayenne pepper
- 1tbsp honey or maple syrup
- 12 raspberries
- 260g coconut yoghurt
Honey, coconut and fruit pops
- 1tbsp honey
- 4 strawberries
- 4 raspberries
- 4 blueberries
- 4 grapes
- 4 mint sprigs
- 300ml coconut water
Dark chocolate popsicles
- 125ml coconut milk
- 60ml maple syrup
- flesh of 2 ripe avocados
- 50g 100% raw cacao powder
- 2tbsp cocoa nibs
- 1tsp vanilla extract
Method
Triple coconut popsicles
Place the coconut milk, coconut
sugar, lemon and lime zest into a
blender and blend until smooth.
Divide 1⁄2 the mixture between 4 x 100ml ice lolly moulds. Freeze
for 2 hours, inserting the sticks
when the mixture is starting to
become firm. Once frozen, divide
the coconut water and shredded
coconut evenly between the
moulds. Freeze for 2 hours until
frozen. Top with the remaining
coconut milk mixture. Freeze again
for 2 hours until frozen.
Berry kombucha chia seed pops
Place all the ingredients into a
blender and blend until smooth.
Divide between 4 x 100ml ice
lolly moulds. Freeze for 5 hours,
inserting the sticks when the
mixture is starting to become firm.
Red velvet popsicles
Place all the ingredients into a blender and blend until smooth. Divide the mixture between 4 x 100ml ice lolly moulds. Freeze for 5 hours, inserting the sticks when the mixture is starting to become firm.
Mango and raspberry lassi pops
Place the mango, turmeric, cayenne and honey into a blender and blitz until smooth. Pour 1⁄2 the mixture into 4 x 100ml ice lolly moulds, dividing evenly. Freeze for 2 hours, inserting the sticks when the mixture is starting to become firm. Once frozen, place three raspberries on top of the frozen mango purée and cover with coconut yoghurt. Freeze for another 2 hours, then pour in the remaining mango and freeze for 2 hours or until firm.
Honey, coconut and fruit pops
Mix the honey and fruit together and divide between 4 x 100ml ice-block moulds, along with the mint. Fill with coconut water. Freeze for 5 hours, inserting the sticks when the mixture is starting to become firm.
Dark chocolate popsicles
Place all the ingredients into a blender and blend until smooth. Divide the mixture between 4 x 100ml ice lolly moulds. Freeze for 5 hours, inserting the sticks when the mixture is starting to become firm.
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