Rainbow Popsicles

Rainbow Popsicles

Summer is coming, which means it's time for popsicles! Well, summer is supposed to be coming, but in my neck of the woods (city), it still feels like winter. It was 44° the other morning. Unacceptable!

But, in the event that summer does arrive, it's always good to have some popsicles in the freezer. Why? Because popsicles are delicious, obviously. And they're a crowd pleaser, whether you have kids or adult-aged guests.

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I love this recipe because it couldn't be easier and it's very adaptable. You can simply use whatever fresh fruit you have on hand and if you don't have cashew milk, you can substitute another nut milk or use additional canned coconut milk. I find homemade nut milk yields the creamiest results.

Plus, these popsicles are super healthy, so you can basically eat popsicles for dessert. And did I mention that they kind of taste like a salted caramel cookie?

I find that sugar in solid form (i.e., cane sugar, coconut sugar) yields icier pops, so use a liquid sweetener or easily dissolved sugar for creamier popsicles (I used light agave nectar to minimize color discoloration).

Hope you enjoy these rainbow popsicles!

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Rainbow Popsicles

Vegan, Gluten-Free, Paleo

Makes 6 popsicles

Ingredients

  • 1 cup full-fat canned coconut milk
  • 1 cup cashew milk, preferably homemade
  • 3 tablespoons light agave nectar or sweetener of choice
  • 1/2 teaspoon pure vanilla extract
  • Pinch sea salt
  • Red layer: thinly sliced strawberries
  • Orange layer: thinly sliced oranges
  • Yellow layer: puréed mango (see below)
  • Green layer: thinly sliced kiwis
  • Blue layer: blueberries
  • Purple layer: mashed blackberries (see below)

Directions

  1. Get materials ready: 6 popsicle molds + 6 popsicle sticks
  2. In a saucepan, heat the coconut milk over low heat until warmed through and the solid cream portions have become liquid. Stir in cashew milk, agave nectar, and pinch sea salt and mix to incorporate. Off heat, add in vanilla extract. Allow milk mixture to cool.
  3. For mango purée, roughly chop the flesh of 1/2 mango and blend in food processor until thoroughly puréed.
  4. For mashed blackberries, microwave a handful of blackberries for 20 seconds. Then, mash with a fork.
  5. For the strawberry, orange, and kiwi popsicles, stick a few thin slices of fruit against one side of the popsicle mold. The thinner you slice the fruit, the easier the fruit will stick to the mold. Tilt the mold and pour in coconut milk to fill the mold. Add the popsicle sticks.
  6. For the mango popsicle, pour in coconut milk into the popsicle mold 1/3 full. Add mango purée, swirl with a fork or toothpick, and add more coconut milk. Swirl again to achieve a marbled effect. Add a popsicle stick.
  7. For the blueberry popsicle, simply alternate layers of coconut milk and blueberries in the popsicle mold. Add a popsicle stick.
  8. For the blackberry popsicle, pour in coconut milk into the popsicle mold 1/3 full. Add mashed blackberries, swirl with a fork or toothpick, and add more coconut milk. Swirl again to achieve a marbled effect. Add a popsicle stick.
  9. Place popsicles in freezer. After 30 minutes, check your popsicle sticks. If they aren't centered, center them now, as it will be easy to move them around before the popsicles harden.
  10. Freeze for at least 4 hours. Allow to defrost for 5-10 minutes before enjoying.