Beat the heat with our week long series on frozen treats! This is a guest post from Naomi of Bakers Royale. Welcome, Naomi!
Summer has just begun and the thermometer is already shouting numbers over 90. Add some humidity to that and a heat-induced laziness will overcome me faster than I can wipe the sweat off my forehead.
As for my boys, the flipside of a heat-induced laziness is crankiness, so to keep everyone moving and happy, I keep my freezer well stocked with fruit popsicles. Full of fruit, easy to make and costing a under a dollar a popsicle, I’m can feel good about us eating one, two or a few in one sitting.
The base for this popsicle is coconut. Being that coconut can be very sweet and strong on its own, I gave this popsicle some balance with raspberry tartness and lending a cooling hand is the citrus edge of the Clementine tangerines.
All photos by Bakers Royale
Recipe: Tropical Fruit Punch Popsicles
This recipe is highly adaptable and customizable. If any of the fruit is not in season for your area change it out for one that is. My rule of thumb: sip and taste as you mix.
For an adult variation, add a ½ cup of light rum; for more cocktail popsicles head HERE.)
- ¾ cup coconut milk
- ¾ cup coconut water
- ½ cup coconut cream
- Juice of half a lime
- 1 lb of Clementine Tangerines, peeled
- 12 oz fresh raspberries
- Place all ingredients in a food processor or blender and process or blend until pureed, about 1-2 minutes.
- Pour mixture through a medium strainer to remove the raspberry seeds. Pour strained mixture into popsicle forms of choice.
- Place aluminum foil on top of the popsicle mold, and insert popsicle sticks in the center of each compartment. Freeze for at least 5 hours or overnight.
- To release popsicles, run hot water on the outside of popsicle forms for a few seconds and pull firmly on the wooden sticks.
Which summer fruit are you enjoying in frozen form?