🖨️ Print post
Nothing captures the true essence of summer better than sitting on the front porch with a homemade, nutrient-packed popsicle in hand. It is best experienced while leisurely soaking in the warm rays of the sun with toes wiggling in the grass, messy faces, and not a care in the world. After a morning of hard play in the sandbox or a treasure hunt for rocks and sticks, my preschooler adores sitting down for a soothing, cooling popsicle as a snack or after-lunch treat.
Learn about the recommend molds in Celebrate Summer With a Pop.
Also learn about the benefits of coconut oil via the articles in our our “Know Your Fats” archives and our Wise Traditions podcast: “Why we still love coconut oil” with Lindsea Willon.
INGREDIENTS
- 1 13.5-ounce can organic coconut milk (or coconut cream equivalent) with no guar gum
1-2 organic bananas, depending on size
32 ounces frozen organic mango or pineapple, or a blend
1-2 tablespoons organic, unrefined coconut oil
1-2 raw pasture-raised egg yolks
dash of vanilla
1 tablespoon maple syrup, or to taste flaked coconut (optional)
INSTRUCTIONS
- Blend, pour into popsicle molds and freeze.
What a brilliant discovery, these are sooooo good! I make a berry compote which I did these in for a bit of pizazz. Thanks so much for sharing 🙂
Pro tip! The crappier your blender, the more thawed the mango chunks may need to be. I just have a little magic bullet, and it never quite spun powerfully enough to emulsify the coconut oil and coconut milk into the mix. They just froze in little chunks from the cooling effect of the frozen mango, so the popsicles had little frozen oil chunks that would crunch slightly when eaten. They tasted just as good, but the texture wasn’t as smooth as a regular popsicle. I also probably should’ve tried halving or quartering the recipe. 32 ounces of frozen mango is a lot of frozen mango for a magic bullet.
Here because of the Real Alex Clark. Thanks for the recipes!