We kicked off today with a neighborhood bike parade and pool party, and now we’re about to enjoy some patriotic popsicles.
Happy birthday, America!
Red White and Blue Popsicles
Adapted from a recipe found on An Edible Mosaic
7 oz hulled fresh strawberries, coarsely chopped (about 1 1/2 cups)
3 tsp coconut palm sugar, divided*
1 cup canned coconut milk
1 tsp vanilla extract
1 1/2 cups blueberries
Puree the strawberries in a blender with 1 tsp sugar. Divide between 6 popsicle molds, filling each about a third of the way. Freeze this layer until solid.
Mix the coconut milk, 1 tsp sugar, and the vanilla. Divide between the popsicle molds, pouring on top of the frozen strawberry mixture. Your molds should now be about two-thirds full. Freeze this layer until slushy (about 10 minutes), then insert the sticks and freeze until solid.
Puree the blueberries in a blender with 1 tsp sugar. Divide between the popsicle molds, pouring on top of the frozen coconut mixture. Be sure to leave a little space for expansion as the popsicles freeze. Freeze until solid before unmolding.
* I’m experimenting with this as a sugar alternative, since it’s natural, low gylcemic index, and substitutes for sugar one-to-one. You can use any sweetener you like, though.