Red, white and Blue Popsicles
It can be fun to make your own popsicles at home, and it is also heathier because you can make them delicious without loading them with sugar. These ones feature flavorful organic berries and smooth coconut milk for a refreshing and heavenly combination!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a blender, blend up the coconut milk, maple syrup, vanilla and sea salt until well blended. Set aside 1/2 cup coconut mixture in one measuring cup, and divide the remaining mixture evenly between 2 other measuring cups.
- Pour one of the two in the blended along with the raspberries and blend until mostly smooth. Pour evenly between the 6 popsicle molds.
- Rinse out the blender.
- Next, pour the second coconut milk back into the blender and blend with the blueberries until smooth. Pour over the raspberry mixture in the molds.
- Pour the 1/2 cup coconut milk over them next.
- Put sticks into the molds in the centers, and place in the freezer for about 5 hours or until hard. Unmold and enjoy! (They are easier to unmold if you run them under hot water for a few seconds until they release). Place any popsicles that are leftover into a freezer safe container or bag.
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