Pinspiration of the Week: Homemade Popsicles
Nothing says summer like food on a stick. Especially if that food is frozen and sweet
1 cup of blueberries
2 navel oranges
3/4 cup coconut milk
1/2 cup coconut cream
1/2 cup coconut water
Icy Pop molds (600ml / 20oz capacity)
1. Preheat the oven to 400 degrees Fahrenheit. Place the blueberries in a small baking tray. Juice one of the oranges and pour the juice over the blueberries. Roast the blueberries for 15 minutes. Remove and allow to cool.
2. Cut the remaining orange in half and juice one half. Cut a slice or two from the remaining orange half, peel and cut the flesh into small pieces. In a bowl, add the coconut milk, coconut cream, coconut water, orange juice, orange pieces and roasted blueberries. Be sure to add any juices from the baking tray. Evenly spoon the fruit into each mold and top up with the coconut mixture. Freeze overnight.
3. If you have excess, store it in an airtight container in the fridge until your icy pops have set over night. Take the icy pops from the molds and store in an airtight container in the freezer, layering with baking paper in between pops to make sure they don't stick together.
Source: Two Loves Studio
SEE NEXT PAGE: Creamy Margarita Popsicles
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.