Pineapple Pops from The China Study Quick & Easy Cookbook
These Popsicles don’t really qualify as quick, but they sure are easy—and tasty too. If you want to use fresh pineapple, you will need to peel and core it. Make sure to find good, ripe fruit.
Makes 10–12 ice pops
2 15-ounce cans unsweetened pineapple, drained, reserving the juice
- Place the pineapple in a blender and process until mostly smooth.
- Spoon the pineapple into Popsicle molds, add wooden sticks, and freeze until solid, about 1 hour.
Blueberry Coconut Dreamsicles from Love Fed
When my local Whole Foods Market sponsored a Blueberry Blast-Off Blog Challenge, I was excited—I have a ferocious appetite for all things blueberry. The contest specified using only ten ingredients, a breeze for me, since I tend to keep things simple anyway. The hard part was deciding which blueberry recipe to go with. In the end, nothing called to me more than the humble elegance of homemade Blueberry Coconut Dreamsicles.
A dreamsicle is my version of the creamsicle, which, if you grew up in the 1980s like I did, will probably be familiar. They’re usually orange flavored, a pairing of sweet cream and citrus nectar. I thought the idea would translate well to blueberry and coconut cream (and be even more delectable, hence the name dreamsicle), and it did. I can guarantee kids of all ages (aka everyone) will appreciate these blueberries and cream pops.
If you like, replace your pop mold’s sticks with 6” twigs for a rustic look.
Yield: 5 dreamsicles | Prep time: 5 minutes, plus 2–6 hours freezing time
1 c. blueberries
2 tbsp. coconut nectar or sweetener of your choice (optional)
Juice of 1 lemon
1 1⁄2 c. coconut cream
In a medium bowl, combine the blueberries, coconut nectar (if desired), and lemon juice. Mix lightly to coat the berries.
Place the coconut cream in a second medium bowl. Adding the blueberry mixture a few spoonfuls at a time, whip with a handheld electric mixer or whisk until thickened. Some of the berries will break down, releasing their juices and creating texture. If you want the berries whole, gently hand mix them into the cream using a rubber spatula. If you prefer a quicker method and a more vibrant purple pop, simply blend all the ingredients together in a blender.
Pour the mixture into pop molds. Freeze for 2–6 hours or until completely firm. Run the mold under warm water for a few seconds and gently remove the pops. Serve immediately or store in the freezer.
Fudgesicles from Plant-Powered Families
Fudgesicles were one of my favorite treats as a kid. Now, I make a much healthier
version for my own kiddos, and they love them just as much!
Makes 5–6 fudgesicles
⅓ cup macadamia nut butter or raw cashew butter
¼ cup coconut sugar
3 tablespoons cocoa powder
⅛ teaspoon sea salt
½ cup nondairy milk
½ teaspoon pure vanilla extract
1 ½ cups frozen banana slices
In a blender, puree the macadamia nut butter, coconut sugar, cocoa powder, sea salt, milk, and vanilla extract until smooth. Add the bananas and puree again. You will need to scrape down the blender a few times while pureeing. Once the mixture is smooth and liquid, pour into ice pop molds and freeze until set.