Fruity Coconut Popsicles
There’s no denying it’s hot this year. With temperatures hovering in the mid-to-high 80s, and average daily humidity around 80%, finding a way to cool down is essential.
Homemade popsicles are so easy to make and are a delicious way to cool down and chill out on a warm, muggy Bermuda day.
Take advantage of summer’s vast selection of fresh, seasonal fruit and creamy coconut milk to whip up a batch of Fruity Coconut Popsicles and just eat the heat away.
Makes: 6 popsicles
Ingredients
- 1 can (12 oz) coconut milk
- Fresh fruit – raspberries, blueberries, kiwi, peaches, banana, oranges, pineapple, mango, or whatever you have hankering for, cut into small chunks
- 3 Tablespoons honey
- Popsicle molds (or you can use paper cups)
- Wooden popsicle sticks (if your molds don’t have inserts)
Directions
- Heat coconut milk and honey in a saucepan, over medium-high heat, and stir until honey has completely dissolved. Remove from heat. Allow to cool.
- Pour a little of the coconut mixture into popsicle molds; about 1 tablespoon per mold. Add fruit and then fill molds to top with coconut mixture. Disperse air bubbles by gently tapping mold on counter surface.
- Freeze for one hour and then insert wooden sticks. Allow to completely freeze, about four hours or overnight. To unmold, dip in hot water for about 15-20 seconds.
