Just so you know, this is going to be the summer of the popsicle. Don’t get me wrong, I pretty much love every frozen treat, especially ice cream. But light and fruity popsicles have fewer calories and are a breeze to make. With plenty of Dixie cups and popsicle sticks on hand, I’m ready to experiment with a host of refreshing flavors.
My first popsicle triumph is this raspberry coconut number. With real fruit accompanied by naturally sweet coconut milk and honey, this is a homemade treat you can feel great about serving your kids. Or yourself.
Raspberry Coconut Popsicles
makes roughly twenty 3 oz. popsicles
makes roughly twenty 3 oz. popsicles
1 cup raspberries (fresh or frozen)
1 cup blueberries (fresh of frozen)
1 14 oz. can coconut milk (full-fat or light)
2 cups water
1 cup apple juice (or any other juice you have on hand)
1/2 cup honey (or more–adjust to taste)
5 oz. Dixie cups
wooden popsicle sticks
1 cup blueberries (fresh of frozen)
1 14 oz. can coconut milk (full-fat or light)
2 cups water
1 cup apple juice (or any other juice you have on hand)
1/2 cup honey (or more–adjust to taste)
5 oz. Dixie cups
wooden popsicle sticks
Combine all of the ingredients in your blender. Pour mixture into 5 oz. Dixie cups, filling 2/3 of the way. Freeze for 30 minutes, insert sticks, and continue to chill until the popsicles are fully frozen, 2 hours or more. Carefully cut and tear the Dixie cups off of the popsicles, and seal in a plastic bag. Enjoy!
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