There’s nothing like a delicious and refreshing treat to cool you down in the summer heat. Even better when it’s full of natural ingredients! Serve your friends and family something wholesome and yummy with these Lava Flow Smoothie Popsicles!
During the summer (and the rest of the year:) one of my favorite ingredients is coconut milk.
- I use it for breakfast, like in these Coconut French Toast Parfaits
- In my desserts, like in this Chocolate Coconut Cream Pie
- And even in my cooking, like in these Coconut Shrimp Tacos
Coconut milk blended with fresh mango make up the base of these pops. The swirl of pureed raspberries adds a beautiful color and a bit tartness to contrast the sweet coconut-mango blend.
We can’t all travel to the islands this summer, but at least you can enjoy a taste with these popsicles!
This recipe makes about 8 popsicles, but don’t worry, If you don’t have a popsicle mold, you can always use paper cups! Just cover the top with aluminum foil and cut a small slit to hold the popsicle stick in place and freeze until solid.
Popsicles are the perfect things to make with your kids too! My daughter loves to help blend the smoothie mixtures and pour them into the molds. My son, however, enjoys the eating of the food more than the making of it, haha!
I remember when I was younger, my sister and I would run out to catch the ice cream truck whenever we heard their musical tune playing as they drove through our neighborhood. Rocket pops, nutty buddies, creamsicles, and screw balls were a few of the choices on the menu. I would always get a fudgesicle (yes, I was a chocoholic then too!) and my little sister would always get the most sickeningly sweet, neon rainbow colored popsicle available.
The nice thing about making these homemade is that you know exactly what’s in them. There are only a handful of ingredients, with a minimal amount of natural sweetener and no artificial flavors or colors. Wholesome and yummy, my favorite kind of treat!
- 1 cup raspberries, fresh or frozen
- about ¼ cup purified water, just enough to get the berries blended
- 1-2 tablespoons honey or maple syrup, to taste
- 1 cup full fat coconut milk
- ½ cup water
- ¾ cup ripe mango
- 1 tablespoon honey or maple syrup, optional
- In a blender, pulse together the raspberries, water, and sweetener. Blend until thoroughly combined. Pour into a separate dish and set aside while you blend the coconut and mango. Give the blender a quick wash.
- Into a clean blender, combine the coconut milk, water, and mango, and blend until smooth. Add sweetener to taste, if needed.
- Into each popsicle mold (or paper cup), alternate the raspberry and coconut/mango purees, using double the amount of coconut-mango mixture than raspberry puree in each mold. You can give each mixture a quick stir with the popsicle stick if you want it marbleized (Just be careful not to stir too much or it will blend together.)
- Insert popsicle sticks into each mold and freeze until solid. If you're using cups, cover each cup with aluminum foil and cut a slit just big enough for the stick so that it stays in place. Makes about 8 popsicles.