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Nothing captures the true essence of summer better than sitting on the front porch with a homemade, nutrient-packed popsicle in hand. It is best experienced while leisurely soaking in the warm rays of the sun with toes wiggling in the grass, messy faces, and not a care in the world. After a morning of hard play in the sandbox or a treasure hunt for rocks and sticks, my preschooler adores sitting down for a soothing, cooling popsicle as a snack or after-lunch treat.
Learn about the recommend molds in Celebrate Summer With a Pop.
Also learn about the benefits of coconut oil via the articles in our our “Know Your Fats” archives and our Wise Traditions podcast: “Why we still love coconut oil” with Lindsea Willon.
INGREDIENTS
- 1 13.5-ounce can organic coconut milk (or coconut cream equivalent) with no guar gum
1-2 organic bananas, depending on size
32 ounces frozen organic mango or pineapple, or a blend
1-2 tablespoons organic, unrefined coconut oil
1-2 raw pasture-raised egg yolks
dash of vanilla
1 tablespoon maple syrup, or to taste flaked coconut (optional)
INSTRUCTIONS
- Blend, pour into popsicle molds and freeze.
What a brilliant discovery, these are sooooo good! I make a berry compote which I did these in for a bit of pizazz. Thanks so much for sharing 🙂