Coconut Pudding Popsicles

Ingredients:
2 cups (8 ounces/224 grams) whole milk
2/3 cup (3 1/2 ounces. 100 grams) coconut sugar
2 tablespoons cornstarch
Scant 1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups (8 3/4 ounces/250 grams) sliced firm-ripe bananas (about 2 large)

Preparation:
1. In a medium saucepan, whisk together the milk, coconut sugar, cornstarch, and salt until the cornstarch has completely dissolved.

2. Place the pan over medium heat and bring the mixture to a boil, whisking often.

3. Once the pudding has come to a bubble, whisk constantly and cook for 1 minute.

4. Remove the pan from the heat. Stir in the vanilla extract.

5. Let the pudding cool in the pan for 5 minutes.

6. Into the pitcher of a blender, pour the coconut sugar pudding.

7. Add the sliced banana. Puree on high speed until completely smooth.

8. Pour into popsicle molds and freeze until firm.

Mocha Popsicles

Ingredients:
1 can full fat coconut milk
1 1/2 cups cold coffee
1/4 cup maple syrup or brown sugar simple syrup
2 tsp vanilla exract
10 oz. semisweet chocolate chips
2 Tblsp. coconut oil
sprinkles

Preparation:
1. Whisk together the coconut milk, coffee, maple syrup, and vanilla. Taste and add more coffee or maple syrup to taste.

2. Fill ice pop mold, insert sticks, freeze overnight.

3. Melt together the chocolate and coconut milk in 30 second intervals in the microwave until smooth. Remove popsicles from mold, dunk in chocolate, add sprinkles, place on a parchment lined baking sheet. Freeze at least ten minutes.

Key Lime Pie Popsicles

Ingredients:
1 1/2 cups vanilla almond milk
3/4 cup freshly squeezed lime juice
zest of 2 limes
1 cup almond or dairy yogurt (plain or vanilla)
1 cup powdered sugar
graham cracker crumbs (for dipping)

Preparation:
1. In a bowl, whisk together almond milk, lime juice, lime zest, yogurt and powdered sugar.

2. Freeze. After removing from mold, immediately dip in graham cracker crumbs and either serve or freeze on a cookie sheet to serve later.

Coconut-Blood Orange Popsicles

Ingredients:
1 (15 oz) can full-fat coconut milk
1 tsp pure vanilla
1-1/4 cup fresh blood orange juice
1/4 cup light agave nectar/syrup or honey

Preparation:
1. Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup or honey until smooth and creamy. Set aside.

2. In a separate mixing bowl, stir together the blood orange juice and the remaining agave/honey, until combined. Add more agave, to taste, as necessary.

3. For a creamy pop: Stir together the coconut milk and blood orange juice, and divide evenly between the popsicle molds.
For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the blood orange juice. Freeze.

NOTE: Can substitute a different type of citrus juice for the blood orange juice.

Lime-Strawberry Popsicles

Ingredients:
1 fresh lime
2-3 large fresh strawberries
Simply Limeade

Preparation:
1. Slice up 1 lime as thin as possible.

2. Slice or chop strawberries.

2. Add 1-2 lime slices and 6-8 strawberry slices to popsicle molds.

3. Pour limeade into the popsicle molds, over the fruit, and freeze.

Chocolate Banana Popsicles

Ingredients:
5 medium ripe frozen bananas
2 tsp vanilla extract
3 Tblsp. cocoa powder

Preparation:
1. Put 2 1/2 ripe bananas and 1 tsp. vanilla extract in a food processor or a blender. Blend until smooth.

2. Scoop the mixture into the 4 popsicle molds, place in freezer.

3. Put the rest of the frozen bananas in the processor with the 1 tsp of vanilla and the 3 Tbs. cocoa powder. Blend until smooth.

4. Take molds out of the freezer. Scoop the chocolate portion into the molds until molds are filled.

Strawberry Banana Buttermilk Popsicles

Ingredients:
1 cup buttermilk
2 tablespoon sugar
½ banana
10 medium strawberries, divided
½ teaspoon vanilla extract

Preparation:
1. Add all the ingredients and 5 strawberries to a blender.

2. Blend until smooth.

3. Slice the remaining strawberries, and divide among the ice pop molds.

4. Pour contents of blender into ice pop molds and freeze.

Peach Popsicles

Ingredients:
1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/8 cup sugar, or to taste
1/4 teaspoon vanilla extract

Preparation:
1. Coarsely chop peaches in a food processor.

2. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor.

3. Puree until smooth.

4. Add to the bowl with the chunky peaches, and stir in vanilla.

5. Divide the mixture in about twelve freezer-pop molds (or small paper cups).

6. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Chocolate Covered Popsicles

Coconut Cream Ice Cream Ingredients:
1 cup natural cashew butter
1 1/2 cups coconut cream
2 tsp vanilla
1/3 cup shredded coconut (optional)
10 drops liquid Stevia (or 2-3 Tbsp. coconut sap, maple syrup or agave)

Chocolate Coating Ingredients:
1 cup virgin coconut oil
1/2 cup natural cocoa powder
1/4 cup natural maple syrup (or 10 drops of liquid Stevia)

Preparation:
1. Using a large food processor bowl and blade, blend all coconut ice cream ingredients (excluding the shredded coconut) until completely mixed.

2. Add shredded coconut, and pulse until mixed.

3. Fill popsicle molds with the coconut cream ice cream.

4. Freeze overnight.

5. Using a small food processor bowl and blade, blend the chocolate ingredients until completely smooth. Place in a bowl and set aside (*You will have lots of chocolate left over so feel free to place left overs in a sealed-tight container on the counter).

6. Remove coconut ice cream bars from freezer.

7. Using a spatula, evenly cover each ice cream bar with chocolate coating.

8. Serve immediately after chocolate has set or wrap in plastic wrap and re-freeze.

Orange Creamsicle Popsicles

Ingredients:
3 extra large oranges
1 cup non-fat plain Greek yogurt
2 tsp. pure vanilla extract
6 packets Stevia (or 3 Tbsp. honey, agave or maple syrup)
1/4 cup cashew butter

Preparation:
1. Place all ingredients in food processor, and blend until smooth.

2. Pour creamsicle mixture into popsicle holders.

3. Freeze overnight.

Pina Colada Popsicles

Ingredients:
1 cup light coconut milk
1 can (398mL) pineapple chunks and juice
2 Tbsp. agave (or Stevia)
1 Tbsp. vanilla extract
1/2 cup Greek yogurt

Preparation:
1. Place all ingredients in food processor.

2. Blend until smooth.

3. Place liquid in popsicle holders and freeze overnight.

Tropical Fruit Smoothie Popsicles

Ingredients:
5 large strawberries
1 orange
1 can of pineapple
1 cup blueberries
1 cup Greek yogurt
1 Tbsp. vanilla
6 packets Stevia

Preparation:
1. Place all ingredients in a food processor and blend until smooth.

2. Fill popsicle molds and place in freezer.

3. Freeze for 24 hours.

Healthy Chocolate Fudgsicles

Ingredients:
2 tbsp cocoa powder
1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)
2 small, very-ripe bananas (200g)
scant 1/16 tsp salt
1/2 tsp pure vanilla extract
sweetener of choice, to taste (stevia, agave, etc.)
optional: feel free to add peanut butter!

Preparation:
1. Combine all items in a blender.

2. Pour into popsicle molds and freeze.

Coconut Fig Popsicles

Ingredients:
1 cup coconut milk
3 Tblsp. maple syrup
½ Tblsp. pure vanilla extract
5 ripe figs

Preparation:
1. In a bowl, whisk together the coconut milk, maple syrup and vanilla extract.

2. Peel the figs. Crumble the figs into the coconut mixture using fingers. Break the figs up into nickel sized pieces or smaller.

3. Whisk all ingredients together.

4. Pour the mixture into popsicle mold. Freeze overnight.

Chocolate-Covered Strawberry Popsicles

Ingredients:
1 diced frozen banana
4-5 frozen strawberries (or dark sweet cherries)
½ cup dark chocolate, diced
1 Tblsp. coconut oil

Preparation:
1. Blend fruit.

2. Scoop into individual popsicle molds, then place in the freezer.

3. Allow popsicles to freeze for at least 2 hours.

4. Once the popsicles are frozen, make the chocolate coating: Melt dark chocolate and coconut oil in a double broiler. (Use a pot of simmering water, then place a metal or glass bowl on top filled with the ingredients.)

5. Remove melted chocolate from heat, and let cool a few minutes.

6. Dip popsicles into chocolate and place on wax paper.

7. Return to the freezer for a few minutes to let the chocolate harden.

Green Popsicles

Ingredients:
1 cup of frozen mango
½ of a large ripe banana
1 cup of freshly washed, firmly packed baby spinach
1 cup of light colored fruit juice, such as pineapple orange banana

Preparation:
1. Blend all ingredients until smooth.

2. Pour into popsicle molds.

3. Freeze 2-3 hours. Makes about 10 popsicles.

Berry Popsicles

Ingredients:
16 oz non-fat plain Greek Yogurt
3 Tblsp. of honey
1 tsp. of vanilla extract
4 oz blueberries
4 oz raspberries

Preparation:
1. Mix the Greek yogurt, honey and vanilla extract until well blended.

2.Add half of the mixture to the ice pop molds. Add a few whole berries in each mold, and push to the bottom of the mold with a toothpick.

3. Freeze the pops for about 15 minutes just to harden them up a bit.

4. Meanwhile, in a blender puree the remaining of the Greek yogurt and the berries.

5. Add the mix to the ice pop molds and freeze at least 3 – 4 hours.

Blueberry Pineapple Popsicles

Ingredients:
4 cups fresh pineapple
1 cup fresh blueberries, plus ½ cup
1/2 cup water
¼ cup fresh lime juice
1 tsp salt

Preparation:
1. Place pineapple, blueberries, lime juice and salt in blender or food processor with just a splash
of the 1/2 cup water.

2. Blend until smooth and strain.

3. Pour into mold and freeze.

*Try soaking your wooden stick in warm water 20 minutes before using. This helps the stick to stay in place.

Strawberry Popsicles

Ingredients:
1 lb strawberries, hulled and quartered
2 Tbsp sweetener of choice
1/4 oz package gelatin
1/4 cup water

Preparation:
1. Place the strawberries in a bowl, and add the sweetener. Stir to combine. Allow to sit for 1 hour.

2. After one hour, place the strawberries in a blender, and puree until smooth (taste and add more sweetener if needed).

3. Place the water in a bowl, and sprinkle the gelatin over the water (sit for 1 minute).

4. In a medium saucepan, heat the strawberry puree over medium heat until heated through.

5. Whisk in the gelatin until the mixture is smooth.

6. Remove the mixture from the heat and allow to cool to room temperature before pouring into molds. Freeze.

Peach Lavender Popsicles

Ingredients:
10 peaches
2 Tblsp. honey (more if your peaches aren't that sweet)
4 sprigs of fresh lavender or 2 drops Lavender essential oil

Preparation:
1. Mix peaches and honey in a blender/food processor.

2. Add the leaves from the sprigs of lavender, and stir with a spoon.

3. Pour into popsicle molds or cups and freeze for 6+ hours