Berry Lime Coconut Popsicles0
Summer has been a strange thing here in NYC lately. But I guess weather everywhere is feeling a little like a teenager–non-committal, moody, unpredictable. So for those incredibly humid and hot days, I’ve made some fruit popsicles out of fruit that I had on hand before they could go bad because of said indecisive weather conditions.
I used this recipe from Desserts for Breakfast‘s blog(Aptly named, I might say since I did indeed have one for breakfast this weekend.)
Berry Lime Coconut Popsicles
makes about 8 medium-sized ice pops
- 8 oz mixed berries (raspberries, blackberries, strawberries, etc.)
- juice of 1 lime, freshly squeezed
- 3½ tbsp sugar
- 16 oz Greek yogurt
- 1/2 cup + 2 tbsp coconut milk (with cream)
- big pinch of salt
- Smash the berries, lime juice and one tablespoon of sugar together.
- I didn’t put this in the Magic Bullet because I still wanted to have chunks of berry in the popsicles.
- Let sit while you do the next step.
- In your Magic Bullet, mix together the Greek yogurt, coconut milk, salt and the rest of the sugar.
- In a bigger bowl, fold the berry mixture into the greek yogurt mixture.
- Don’t mix too much–you want to see streaks so your popsicles are pretty.
- Fill your popsicle molds and let them freeze for about 30 minutes and then stick your popsicle sticks in the center.
- Let them freeze solid–about four hours or overnight.
When you want to eat them, just run them under a little warm water and they should pop right out of the mold!
I used small plastic cups because my old roommate has my popsicle molds and necessity is the mother of invention, so there. Also–it worked great! So if you think you have to get fancy molds, that’s just not the case!