Raspberry Coconut Vegan Ice Pops
DID YOU KNOW? The refrigerated coconut milk is not typically intended for cooking, but for putting into coffee, drinking plain, and perhaps adding to your breakfast cereal. This product usually contains lots of water, sugar, added vitamins and minerals, sea salt, and preservatives or thickeners. Canned coconut milk is typically not sweetened, and tends to employ simply coconuts, water, and sometimes stabilizers such as guar gum. It’s an excellent ingredient to make a curry or a soup.
Ingredients
- 2 cups fresh or frozen and defrosted raspberries
- 1/3 cup plus 1 Tbsp natural cane sugar
- 1/2 tsp dried mint
- 1/2 tsp ground ginger
- Finely grated zest of 1 lemon (preferably organic)
- 1 13.5-ounce can full-fat coconut milk
Instructions
- 1
If using fresh raspberries, wash and drain them. Puree the raspberries in a food processor.
- 2
Combine the pureed raspberries with the sugar, lemon zest, ginger and mint in a small saucepan. Cook over low heat, stirring regularly, for 5 to 7 minutes, until the berries are soft but not falling apart—they should be a little jammy.
- 3
Remove from the heat and stir in the coconut milk. Pour the warm berry mixture into a pitcher and cool it for a half hour in the fridge.
- 4
Pour the chilled mix into 8 or 10 3-ounce ice-pop molds, helping some of the berries along with a spoon so that they’re evenly distributed. Freeze for at least 4 hours. The ice pops will last a month in the freezer.
Cook it from the original
This recipe comes from dianekochilas.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on dianekochilas.com