Just in time for Memorial Day weekend and warmer temps: organiccoconut-chia lime berry popsicles with dark chocolate drizzle. Get the recipe below, which includes some tips and tricks to help these delicious and healthy treats come together easily (one bowl for the popsicle mix! how to unstick your popsicles form a mold!). So good, so simple, so refreshing, with a touch of decadence.
Coconut-Chia Lime Berry Popsicles (plus a bonus cacao drizzle recipe)
Serves:
6 regular popsicles
Ingredients
Popsicles
1 can coconut milk (light or regular)
3 limes, zested and juiced
2 tbsp maple syrup or honey (optional)
1/2 tsp vanilla
4 tbsp shredded unsweetened coconut
1 tbsp chia seeds
1/4 - 1/2 c raspberries, gently chopped into halves or quarters
Dark Chocolate Drizzle (optional)
1/4 c cacao powder (unsweetened quality cocoa also works)
1/4 c coconut oil (virgin, raw, unrefined), liquid (Note: if your oil is solid, scoop what you need into a small cup or bowl and then dip that into a larger bowl of warm water - or put in a small pot on the stovetop - to get it to liquefy. Once it starts to "melt", remove from heat and stir and it should all become liquid.)
1 tbsp maple syrup
1 tsp vanilla
Instructions
Use a medium/large spouted measuring cup for your mixing bowl (it will make for easier pouring later), and have a small whisk handy. Also have your preferred popsicle mold and sticks clean and ready for use.
Add lime zest and juice into your mixing bowl.
Add maple syrup or honey and vanilla, and whisk with the lime to combine.
Pour in coconut milk and whisk to combine all ingredients.
Add shredded coconut and whisk to combine.
Whisk in chia seeds, and let the mixture set for a few minutes. It will thicken slightly because of the chia.
Pour mixture into your popsicle mold (mine made 5 pops). Don't put any lid or sticks on the pops yet.
Place prepared mold in freezer for 20-30 minutes; you want the pops to be a bit slushy/icy -- not yet totally frozen.
Remove from freezer and add raspberries to each pop. Doing it at this stage will prevent the fruit from sinking to the bottom of the mold (or top of the popsicle). I used a popsicle stick to push the pieces around in each to try and more evenly distribute.
Then add a lid/cover if your mold has one, and popsicle sticks. (If you are just placing in sticks free-form without a lid/cover, wait until the pops are chilled more before adding the sticks so they'll be straighter.)
Place back in the freezer and chill at least 6 hours or overnight.
If your popsicles are stubborn and won't slide out when you're ready for them, fill a large pot with warm water and submerge the mold all the way to the top (without letting water touch the bottom of the actual popsicle). Do this for about 30 seconds and try again. It may take another 20-30 seconds and then should do the trick.
Make the dark chocolate drizzle by whisking all ingredients together in a small bowl until combined and smooth.
Enjoy as your popsicles as is! Or, now's the time to drizzle some decadent dark chocolate sauce over them, or dip them right in to coat. The chocolate will harden shortly after touching the pop.
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