With temperatures soaring into the high 90s this week, it’s time to get our Popsicle Party started!
The variations for homemade popsicles are endless. All you need is a good base–think coconut water, coconut milk, chilled hibiscus tea or fresh pressed juice. Add to that about one cup of your favorite fresh or frozen organic fruit and any other superfood “boost” like fresh mint, ginger, cacao or shredded coconut. Place all the ingredients into your blender, combine until creamy and smooth, pour into a popsicle mold and freeze for a couple of hours. Yum!
Finding the right popsicle molds is easy too. I got mine from Whole Foods but I also found them on Amazon and at Target.
A few weeks ago, I posted this picture on Instagram of my sons in “popsicle heaven.” Now we can all be blissed out without worrying about all the sugar and artificial flavors that are in the store-bought treats.
Check out the recipe below for my Fresh Fruit Tropical Popsicles and be sure to let me know what you think in the comment section below? Is your mouth watering? Do you have your popsicle molds out ready to fill and freeze? Be sure to let me know what variations you’re whippin’ up at home and let’s get this popsicle party started!
With love and popsicle passion,
Fresh Fruit Tropical Popsicles
Yield: 6 popsicles
- ½ cup coconut water
- ½ heaping cup pineapple, chopped
- ½ heaping cup mango, chopped
- 1 ripe banana, peeled
- 1 TB. freshly squeezed lime juice (about ½ lime)
- 3 kiwis, peeled and sliced
In a high-speed blender, blend coconut water, pineapple, mango, banana and lime juice until creamy. Transfer to a glass Pyrex measuring cup for easier pouring.
Set up popsicle molds and prepare to fill. Start by placing one kiwi slice in each mold. Fill each mold ¾ of the way to the top with pineapple/mango puree. Top with additional kiwi slices.
Secure the popsicle sticks and lids and place in the freezer for four hours. To release molds, run popsicle under hot water until the mold can be removed.