Everyone can agree that sweltering summer days simply call for frozen treats. If you find yourself constantly wishing you heard the ice cream truck approaching from a distance, you might consider a more reliable home-made summer dessert that is just as grab-and-go as a vanilla cone with sprinkles — but healthier! These 5-ingredient tropical fruit popsicles are your answer to icy cravings on hot summer days.
Made with frozen strawberries and mango, fresh lime, and agave nectar, these fruit popsicles are a thirst-quenching snack that will give you island vibes even if you’re making them in your Midwest kitchen.
What makes this popsicle recipe so luscious is that it uses coconut cream — which is the thick cream that separates from the water and rises to the top of a can of full-fat coconut milk when chilled. With its thick consistency and mellow taste, coconut cream gives the fruit popsicles a rich, smooth texture. So, do you’re taste-buds a favour and don’t skimp on fat in this recipe, please.
5-Ingredient Tropical Fruit Popsicle
Makes 6 fruit popsicles
- 1 (14-oz./396.8 gm) can full-fat coconut milk*
- 2/3 cup frozen mango
- 2/3 cup frozen strawberries
- 2-3 tablespoons agave nectar (maple syrup or honey also work, if preferred)
- 1 medium lime
- Chill can of coconut milk in the refrigerator for at least 12 hours.
- Scoop the solid white cream from the top of the can, and place it in a food processor or high-powered blender. (You should have about a cup of coconut cream.) Set aside remaining coconut water from the can for another use.
- Add frozen mango, frozen strawberries, and agave nectar along with the juice from a quarter of the lime to the processor or blender.
- Blend on high until smooth. Taste and add more agave nectar to taste.
- Fill popsicle moulds evenly with the fruity mixture. Insert popsicle sticks into the moulds and freeze until solid; roughly 4 hours.
- When ready to enjoy, run the moulds under warm water for a few seconds until you can easily wiggle the popsicles free.
*Recipe note: If you don’t have time to chill the coconut milk to separate the cream from the water, you can also use 1 cup of room temperature full-fat coconut milk instead. Sub with 1 cup of light coconut milk for a low-calorie, albeit less creamy fruit popsicle.
Nutrition facts per fruit popsicle: 140 calories, 9.5g fat, 8g saturated fat, 14g carbs, 1g fiber, 12g sugar, 1g protein.
This story first appeared on www.shape.com
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