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
|Tropical Fruit Punch Popsicles|| |
- 3/4 cup coconut milk
- 3/4 cup coconut water
- 1/2 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 puréed, about 1-2 minutes.
- Pour mixture through a medium strainer to remove the raspberry seeds. Pour strained mixture into popsicle forms of choice.
- Place aluminium foil on top of the popsicle mould, and insert popsicle sticks in the centre 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?