Homemade coconut fruit popsicle recipe showcases all the delicious fresh fruits that are available in summer - mangos, peaches, nectarines, blueberries, raspberries, strawberries.
The addition of coconut milk gives this easy fruit dessert recipe a creamy perfection that leaves all store-bought fruit popsicles behind - plus, they're extremely kid friendly, and don't need much sugar - Sarah Kingsbury
Prep time: 30 minutes, freeze time: 3 hours
8 - 10 popsicles
Nutrition Data Per Serving, 1 popsicle, 68g: 84 cal, 14g carbs, 3g fat, 2mg sodium, 10g sugars, 3g fiber, 1g protein, low Cholesterol; Estimated glycemic load 7
Make sure the fruit you use is ripe, sweet and juicy. It may be necessary to let it sit out on the counter for a couple of day to reach prime ripeness. Patience pays!
You can use frozen fruit in these popsicles, but the taste and texture lose a lot in the process, mainly because you're taking something frozen, and freezing it again.
We made blueberry-raspberry, mango, and strawberry-banana popsicles. Other flavor combinations we'd like to try are mango-peach, coconut-lime (with coconut juice, lime juice, and lime zest), and pineapple.
3 Flavors: Divide the recipe into 3 parts, and make 3 different flavors. It is more work, because you have to wash out the blender 3 times instead of only once. But then, you'll have 3 different fruit flavors in your freezer - bliss! You could even get carried away and make full batches of 3 different flavors, giving you 24 - 30 coconut fruit pops in 3 flavors - ecstacy!
Multi-Colored Pops: Make two 1/2 batches using two different kinds of fruit. Fill the Popsicle molds 1/2 way with the first batch and freeze for 1 hour. Fill Popsicle molds the rest of the way with the second batch and freeze popsicles for 3 more hours before eating.
Coconut Fruit Sorbet: Make the coconut fruit mixture into a sorbet using the same method given in the avocado lime sorbet recipe.
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