Healthy Popsicles 2 Ways
Homemade Healthy Popsicles for a quick and nutritious breakfast or snack!
Course: Breakfast, Snack
Cuisine: American
Keyword: coconut milk, dairy-free popsicles, vegan popsicles
Servings: 8
Toasted Coconut Cream Popsicles (Makes about 8)
- 1 can coconut milk Full fat
- 4 tablespoon toasted coconut
- 4 tablespoon honey local is best
- 1 teaspoon vanilla extract
- 1 pinch pink salt or sea salt
Raspberry Pineapple Popsicle (Makes about 8)
- 1 ½ cup pineapple chunks add 2 tablespoon local honey for added sweetness if needed
- 1 cup raspberries add 1 tablespoon of local honey if needed for sweetness
- ½ cup fresh spinach leaves optional
Directions for Toasted Coconut Cream Popsicles
Preheat oven to 300
Place unsweetened coconut on the cookie sheet and toast in the oven until fragrant and lightly brown. (about 5 minutes) set aside to cool
In a medium bowl whisk 1 can coconut milk, honey, vanilla, salt, and cooled coconut.
Pour mix into a measuring cup and carefully pour into popsicle molds.
Freeze for 4-6 hours or overnight.
Raspberry Pineapple Popsicle
Blend 1 ½ cup pineapple chunks in a blender or Nutri-Bullet then pour into a small bowl and set aside. (blend in honey for extra sweetness if needed)
Blend raspberries and spinich (spinach is optional)together into a puree' and pour into a bowl (blend in honey for extra sweetness if needed)
Layer into popsicle molds by adding a couple teaspoon of raspberry puree, then fill almost to the top with pineapple, then finish with a teaspoon or two of raspberry.
Freeze for 4-6 hours or overnight.