Whenever I look at recipes for ideas, I always think of ways to make it healthy, by skipping the refined sugar, and definitely using less sweetener in general. These ice pops are smooth and creamy-dreamy. Sometimes I even just freeze them in ice cube trays for a little snack or add a cube to a smoothie.
1 can full-fat coconut milk (13 fl.oz/400ml)
1/2 cup coconut water or water
1/4 cup unsweetened coconut flakes, optional
2 Tbsp brown rice syrup or pure maple syrup
1/2 cups berries or chopped fruit, or vegetable* / fruit puree (2 Tbsp per pop)
PURPLE – steamed purple sweet potato / blueberry puree
RED – steamed beetroot / strawberry puree
ORANGE – steamed orange sweet potato / mango puree
YELLOW – steamed golden beetroot / pineapple puree
GREEN – avocado-kale smoothie / kiwi puree
*you can add a tsp of syrup to the vegetable puree, or blend it together with the fruit.
Mix the first four ingredients together in a bowl.
Fill each popsicle/ice pop mould half full with this coconut mixture.
Add the fruit or puree, give it a quick stir. Add more coconut milk mixture, if necessary.
Insert popsicle sticks and freeze for 3-4 hours, until solid.