Summer is the perfect time to experiment with all the beautiful fruits and flavors to make ice pops. In our family everyone loves them — it’s not just a kid thing. The key is to get yourself a good set or two of non-plastic molds for freezing. You don’t need BPA or other chemicals added to your deliciousness! Some of our favorite molds are the Zoku round pop molds or “fish” shaped molds. They are silicone and extremely easy to use. They work great for both creamy pops as well as fruit based, so definitely a thumbs up from me. I got mine on Amazon. These pops are gluten-free, vegan, and can be all raw if you use your own fresh made coconut milk!
Blueberry and lavender is one of my favorite flavor combinations.
- 1 1/2 cups fresh blueberries
- 1 1/2 Tbsp coconut water
- 1/4 cup maple syrup
- 1 tsp crushed lavender flowers (you can also use a drop or two of organic essential oil)
- 2 tbsp coconut crystals (or other sweetener)
- 1 cup canned organic coconut milk (or make your own with fresh coconut meat)
- In a small sauce pot, combine blueberries, water, maple syrup and lavender. Bring to a boil until liquid is syrupy. Remove from heat. (You can keep the blueberries whole).
- In a bowl whisk together coconut crystals and coconut milk
- Fill popsicle molds about half way with the coconut milk mixture. Spoon in blueberry mixture to fill the popsicle mold.
- Place mold in freezer for 1 hour. Remove molds and insert sticks. Place mold back in the freezer for at least another 4 hours. Enjoy!