Deliciously cool summer treats
That’s right, LiveWell New Hampshire is on Pinterest. The plan is to find cool things to try and then share them with you. It seemed fitting to give popsicles a go for this issue. They are the perfect summer treat, after all.
Here are three recipes I found on Pinterest and made at home. They all passed the kid test.
There’s no reason to stop with these three, though. There a tons more pinned to the LiveWell New Hampshire Pinterest page.
Find us by searching pinners for LiveWellNH, follow us and let us know what you think!
Creamy Coconut Lime Popsicles
1/2 cup cream of coconut, stirred well (see note)
3/4 cup coconut milk
1/4 cup fresh squeezed lime juice
1 teaspoon lime zest
1/2 cup simple syrup (equal parts water and sugar melted together briefly in a sauce pan on medium heat, then cooled to room temperature)
Whisk all ingredients in a bowl.
Pour into popsicle molds.
Freeze overnight. Place the mold portion in a bowl of hot water for a few moments before trying to pull the pops out of the molds to help release them.
Note: It took me forever to find cream of coconut. It’s with the mixers for alcoholic drinks.
Pina Colada Popsicles
3 cups pineapple, pureed
2 cups coconut milk
5 tablespoons agave nectar
2 teaspoons raw coconut oil
pinch of salt
2 tablespoons white rum (optional, see note)
1 cup pineapple, diced
Combine pineapple puree, coconut milk, agave nectar, coconut oil, salt and rum in a food processor or blender; process until smooth and combined. Divide diced pineapple evenly among popsicle molds. Fill each mold with 1⁄3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Use a skewer to distribute diced pineapple.
Let freeze one hour before inserting popsicle sticks; continue to freeze until completely firm, 4 to 6 hours more. Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer up to 3 weeks.
Note: This recipe came from a post about boozy popsicles. I made mine kid-friendly by omitting the rum. If you try some with booze, please let me know how they came out!
Jamie Oliver’s Yogurt Pops
2 small ripe bananas, peeled and sliced
11/2 cups frozen strawberries or 1 cup frozen blueberries
2 cups nonfat plain yogurt
2 tablespoons honey
Combine bananas and remaining ingredients in food processor or blender; process until smooth.
Divide mixture evenly among 6 plastic molds or small paper cups. Freeze pops 10 minutes; insert popsicle stick or small plastic spoon into center of each. Freeze pops at least 3 hours or until frozen solid.
Run each mold under warm water. Gently pull each pop from mold or peel paper away. Serve immediately.