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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.

     

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

© 2019 by IN Studio. Proudly created with Wix.com

 

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