One of my fondest memories from childhood is eating popsicles in the summer. I remember scavenging my house for quarters just so that i could buy twin pops at summer school. Those popsicles were colorful, sugary, and sticky–a perfect afternoon treat for the six-year-old me. Twin pops were the best because I would break off half of my popsicle and exchange them with my friends. Ah, childhood bliss!
My taste in food may have changed significantly over the years, but I still crave frozen treats every so often.
I created this tropical ice pops for Fiterazzi. These treats are easy to make and contain significantly less sugar than many store-bought ice pops!
- 1 cup mango, fresh or frozen
- 3/4 cup pineapple, fresh or frozen
- 1 cup unsweetened coconut beverage, divided (unsweetened coconut milk that comes in a carton)
- 1 cup light coconut milk
- 3 1/2 to 4 1/2 TBS maple syrup, divided (add more if necessary)
- 6 popsicle moulds
- 6 popsicle sticks
- Purée the mango, pineapple, 3/4 cup coconut beverage and 1 1/2 tablespoon maple syrup in a blender.
- Pour equal amounts of the mixture into each mould.
- In a small bowl, mix the coconut milk, 1/4 cup of coconut beverage, and 2-3 TBS of maple syrup (adjust the sweetness to your taste).
- Pour equal amounts of the coconut mixture on top of the fruit purée.
- Insert a popsicle stick into each of the moulds, leaving about a quarter of the stick above the mould.
- Freeze the popsicles for about 2 to 3 hours.
- To remove the ice pops from the moulds, run them under warm to hot water for about 5 to 10 seconds before pulling them out.
2. If you can't find coconut beverage, feel free to use almond, soy, or low-fat milk.
Q: What is your favorite type of ice pop?