After too many weeks of unseasonably chilly weather, warm temperatures are finally here in Maryland. No matter where you are, what is more refreshing than an ice cold popsicle? Not much! These are so easy to whip up for a planned event or to make ahead so you always have some waiting for you in the freezer.
Coconut Milk Ice Cream Pops
Makes 12 Popsicles
1 can full-fat coconut milk (look for the cleanest ingredients list possible)
1-2 handfuls of your favorite fruit chopped, washed, and dried of any excess liquid(berries, mango, and pineapple are all good choices)
Up to a 1/4 cup of your preferred natural sweetener- raw honey, maple syrup, coconut sugar, etc
Chopped fresh herbs such as basil, thyme, or rosemary (optional)
1. Combine the coconut milk and the sweetener until you’ve reached your desired “sweetness” or up to a 1/4 cup of the sweetener.
2. Distribute the fruit (and optional herbs) evenly among your molds. (if you don’t have molds you can use dixie cups and popsicle sticks)
3. Pour the coconut milk over the fruit (and optional herbs) to fill the mold.
4. Freeze overnight or until frozen solid. Enjoy outside, preferably on the deck/patio with good friends :).
Recipe adapted from The Rawsome Vegan Life. Photo courtesy of http://www.thisrawsomeveganlife.com/