We’ve been having a beautiful summer in Wisconsin this year! It hasn’t been too hot and our weekends have mostly been rain free. But thankfully, we’ve gotten enough rain that we rarely have had to water our garden. It’s growing wonderfully!
Perfectly hot weather calls for popsicles on the porch for a special treat. The not-too-wholesome ingredients of store bought popsicles – even “all natural” or “all fruit” kinds – keeps me steering clear of that part of the frozen food section.
Making your own popsicles is super easy and they have such fun molds out there that you can have ones that are perfect for adults and kiddies too. I purchased these adorable popsicle molds this year and have been getting tons of use out of them! They are the perfect size for little mouths and each mold in the set is a different sea creature. Lyla loves picking one out herself.
1 ½ cups frozen cubed mango
2 Tbsp. coconut cream
10 oz. pineapple coconut water
½ of a banana (optional)
Combine all ingredients in a blender and blend until smooth. Pour into popsicle molds and freeze until hardened.
I had extra left over after pouring this mixture into the molds. We were on vacation at the time (extra popsicle eating happening then!) so I kept the extra in the fridge to refill the molds as the week went on. You could also freeze the extra you have and then defrost it to pouring consistency when you need to refill your popsicle molds in the future.
This is a wonderful combination of tropical flavors and the reminiscence of a dreamsicle- like treat that comes from the coconut cream. It’s more filling than an all fruit popsicle because of the yummy coconut cream. I have made this recipe with and without the banana – both are delicious.
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