The recent heat spell we had in the city had me feeling like, ugh. I hate summer. I’m not built for it. If the temperature gets above 15 I’m pretty much dying. Heat is not my friend. Normally, one quick way I cool down when the mercury rises is to nosh on an ice cold ice pop. But, being on Whole30 recently meant that store-bought varieties were out – due to the added sugars, sweeteners and other non-cool ingredients. So, homemade icy treats to the rescue! This ‘recipe’ – I use the term loosely here since I didn’t really even measure anything – is so easy, healthy, and fully customizable to whatever fruit yums you have on hand. Homemade popsicles (made 6 in our molds)
- 1 can coconut milk
- Fruit juice/puree of your choice
Since I wanted a little variety in my pops, I pureed a half pint of raspberries and mixed about the same amount of the coconut milk with the puree and poured into the mold to freeze. I then took the remaining coconut milk and mixed it with an equal amount of pure fresh pineapple juice. If you wanted a little more sweetness you could definitely add some honey or maple syrup, but I skipped on this since it’s not allowed on Whole30. A tablespoon or two should do it. Pour into molds and freeze. That’s it! Once they’re frozen (in a few hours) just slide them out and enjoy! What’s your favourite way to make homemade ice pops? Share your tips in the comments below. And let me know how you like this recipe if you end up making it!