A summer without making an ice cream each week, just doesn’t feel like my favorite season. I’ve made semi-freddo, but find it too heavy on scorching hot days when all one wants to do is wear a bathing suit and lounge by the ocean. I’ve also been experimenting in the kitchen with healthier versions of my favorites, and that’s when popsicles happened. This icy treat isn’t typically my first choice, aside from lime calippo’s I’d spend summer afternoons in Portugal slurping. What I do always crave, aside from ice cream, is fruit, tropical fruit especially. When I found this vegan recipe I was instantly inspired to indulge in flavors that would take me to a far-off tropical island, with coconut and lime, mango and pineapple, and sweet strawberries. The beauty of popsicles is their simplicity, you don’t need to have the trendiest pop makers, {although it does make it a lot more fun}, you just need some paper cups, popsicle sticks and the season’s freshest ingredients. This was my first time making popsicles, and the best part is that I didn’t add any sugar, I just let the natural sweetness shine. So I can lay my the pool, and not feel guilty about indulging in summer!
Tropical Popsicles
Ingredients {Makes 10 Popsicles}
Coconut Mint-Lime Ice Cream Layer:
2 cups {14.5 oz can + 2 oz} – Organic Coconut Milk {Do not shake the cans, you will need to top fat layer from the second can}
1/2 cup – Unsweetned Shredded Coconut
1/4 cup – Fresh Mint
Juice of 2 limes
Pinapple-Mango Sorbet Layer:
1 cup – Mango {coarsely chopped, fresh or frozen}
1 cup – Pineapple {coarsely chopped, fresh or frozen}
1/2 cup – Papaya Nectar {I love this organic one, it’s even got apple and pineapple juices too – you may need to add 1/4 to 1/2 cup to make it smoother}
Strawberry Sorbet Layer:
3 cups – Strawberries {coarsely chopped}
1/2 cup – Water
Recipe
Coconut Mint-Lime Ice Cream Layer:
Measure out the first can of coconut milk; without shaking the second can, scoop out 1/4 cup of the thick, creamy “fat” at the top. Add all the ingredients into a blender, and combine until smooth. Refrigerate the leftover coconut milk in an airtight container {mix together before using it}. Great tip for all those leftover lime rinds, place them in a jug with a handful of fresh mint and water, and you’ve got yourself an instant refresher. Pour evenly into disposable paper cups. Freeze for about an hour and half, and insert your popsicle sticks. Freeze for another half hour, or depending when ice cream is stiff enough for the second layer.
Pineapple-Mango Sorbet Layer:
Add all the ingredients into a blender, combine until smooth, and distribute evenly amongst the cups. Freeze for about an hour, or until solid.
Strawberry Sorbet Layer:
Add all the ingredients into a blender, combine until smooth, and distribute evenly amongst the cups. Return to the freezer until fully set.
