During the summer months, I feel like my parenting style is a little more relaxed than normal. Bed times get pushed back, the TV stays on a little longer in the mornings, and desserts become almost a weeknight occurrence in our home. To be honest, I wouldn’t really want it any other way. These are some of my favorite times with my kids.
But in that same breathe, I also try to be a little conscious of what my kids put in their bellies. Which is why I am loving these creamy coconut and summer berry popsicles.These creamy coconut and summer berry popsicles are so delicious and satisfying, you’ll forget that they’re actually good for you. I love the way the creamy coconut pairs with the tart, but sweet berries. It’s such a refreshing combination, especially with the berries in season right now. We used local blueberries we found at our farmers market over the weekend, and they were out of this world.
But what I love most about these popsicles is how easy and versatile they are. We used a can of coconut milk that we sweetened with honey, and then topped with berries we had on hand. But you could substitute the berries with just about anything you have in your fridge; peaches, strawberries, or maybe even a little orange puree (was there anything better than orange dreamsicles as a kid?!!!).
It’s a great recipe to get your kids involved in the kitchen with you. Mine love mixing up the honey and coconut milk and measuring out the berries. And of course their favorite part; unmolding the popsicles and sneaking in a few licks. Either way, this creamy coconut and summer berry popsicle recipe is a great way to spend some time together in your kitchen creating something delicious, and making some sweet memories along the way.
- 1 13.5oz can of full fat coconut milk (don't use "light" or they popsicles will be icy)
- ½ cup of honey
- 1 tsp of vanilla
- pinch of salt
- ¾ cup of wild blueberries (fresh or frozen)
- ¾ cup of raspberries (fresh or frozen)
- popsicle mold
- In a bowl, combine the can of coconut milk with 3 tbsp of honey, vanilla and a pinch of salt, Whisk together and set aside.
- Meanwhile, in a high speed blender, add the blueberries, raspberries and remaining honey. Blend together on medium-high speed for about 30 seconds. You want to "mash" up berries, but I like to stop blending before it becomes a "puree". I like it a little chunky, but this is totally up to personal preference.
- Using a popsicle mold, fill each mold about ¾ of the way full with the coconut milk mixture. Once all molds are filled with coconut milk, add a few tablespoons of the "berry mixture" to each mold to finish
- Making sure the top of the mold is nice and clean, place the to top of the mold on (if it has a top), and insert popsicle sticks.
- Place the mold in your freezer to freeze 8-12 hours, or overnight.
- To unmold. Fill a large bowl with hot water. Remove popsicle mold from the freezer, and quickly "dip" the mold into the hot water (making sure water does not go over the top of the mold). Just for a few seconds, and then remove. Gently, remove the top of the mold, and carefully pull each popsicle from the mold using the stick. If the popsicle is "sticking", dip the entire mold into the hot water for a few more seconds.
- Once all popsicles are removed from the mold, you can place the popsicles in-between pieces of wax paper, or in plastic bags until ready to serve.
- Place the popsicles back in the freezer for another 15 minutes or so before serving.
For more popsicle inspiration, take a peak at our lemon mint and raspberry popsicles that we LOVE during these hot summer months.