If you happen to be in a cool and happy part of the world right now, congratulations. The rest of us are literally melting. Keep cool, calm, and collected with these guilt, gluten, and dairy-free popsicles.
This recipe is adaptable to whatever berries you can procure. Raspberries are my go-to berry at the moment, but you can certainly use blueberries, strawberries, blackberries, or a blend. If you don't want to or can't use fresh berries, go for frozen - just thaw them out so you can easily mash.
For an even more virtuous spin - omit giving the popsicles a chocolate dunk. For a bit of a high brow touch, I leaned on a dainty pinch of cardamom. This warming spice is a beautiful complement to the tart and sweet berries and creamy coconut milk. Cardamom is an Indian spice and is also common in Ayurvedic remedies and cooking. It is also anti-inflammatory and immune-boosting. So cool off with a clean conscious and enjoy!
Want me to make these popsicles for you? Come to my dinner at the Natural Gourmet Institute. Purchase your tickets here.
coconut raspberry popsicles
makes 10
- 2 cups fresh raspberries (you can sub defrosted frozen berries)
- 1/3 cup maple syrup
- 1 tsp ground cardamom
- 1/8 tsp sea salt + additional for dusting
- 1 tsp vanilla bean powder
- 1 13.5 oz can full-fat coconut milk
- 6 oz dark chocolate
- 1/4 cup shredded coconut flakes or/and 1/4 cup pistachios, toasted and roughly chopped
You will need a Ten - 3oz popsicle mold and sticks.
In a large bowl combine the raspberries, maple syrup, cardamom, salt, and vanilla bean powder. Using a potato masher or the back of a fork, lightly mash the berries.
Add the coconut milk and mix to combine. Transfer the raspberry coconut mixture to a pitcher or a measuring cup and pour mix into popsicles molds. Make sure that the raspberries are evenly distributed between molds. Freeze the popsicles for at least 4 hours. At the 1 hour point, insert sticks into the molds.
If topping the popsicles with chocolate - put the chocolate into a metal bowl and place bowl over simmering water to create a double boiler. Turn the flame to the lowest possible level and whisk frequently as the chocolate melts. Make sure the water is not touching the bottom of the metal bowl.
Remove popsicles and place them on a cold tray covered with wax paper or parchment paper. Drizzle the popsicles with chocolate sauce or dip the top of the pops into the chocolate sauce. Dust with shredded coconut and/or chopped pistachios, and a pinch of sea salt.
Places popsicles back on the tray, cover tray with plastic wrap, and return to the freezer until the chocolate is harden.
