Wednesday, June 15, 2016

Blueberry Coconut Popsicles

1½ cups blueberries, fresh or frozen

1½ tablespoon water

3 - 4 tablespoons honey

¾ cup canned coconut milk
½ cup almond milk
¼ teaspoon lemon zest


In a small pot combine blueberries, water, 1 -2 tablespoons of honey, and lemon zest. Bring to a boil until liquid thickens and remove from heat. Do not mash all the blueberries for a rustic texture. Let cool completely.

In a small bowl, whisk together 1- 2 tablespoons honey, coconut milk, and almond milk.

Fill popsicle molds half full of coconut-almond milk. Spoon in blueberry mixture to fill the popsicle mold.
Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle. Place mold back in the freezer for another 4 hours or until ice pops are solid.

Add honey to desired sweetness, just give it a taste as you start adding a teaspoon at a time.

Instead of almond milk you can use regular milk and ¼ teaspoon of vanilla.

Perfect for a hot summer day.

Stay cool!

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