BERRIES and COCONUT CREAM POPSICLES
Super healthy raw, vegan, gluten free creamy ice pops that taste divine! Cool off with refreshing berries and coconut cream popsicles.
Dessert, Ice cream
Vegan Raw Glutenfree
Beauty Food Blog
popsicles molds, wooden sticks
full fat coconut milk
refrigerated for at least 24 hours
+ 1/2 cups mixed fresh berries
+ 1 tsp coconut oil
melted (or 1/2 cup coconut flakes)
agave or stevia
Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender.
Clean and chop all the berries and cut strawberries into very thin slices.
For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color. (See notes)°
Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit.
Pour the mixture into molds, alternating the creams accordingly to your taste.
Add the remaining berries pushing them towards the sides of the mold.
Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer.
Freeze at least 4-6 hours before serving.
To create the colored layer, blend or simply crush with a fork a few raspberries or blueberries with coconut milk.