One of my favorite snacks is Baba Ganoush. Even though we’ve had all types of Mediterranean food this week eggplant dip would be the perfect addition. This week was missing a nice hearty snack. And of course, I can always appreciate a good baba ganoush.
My family might be done with me. We are in the heat of the summer and I continue to turn the oven on. I understand. It makes the house hot but I really like cookies and cupcakes. So I asked myself, what sweet treat would really hit the spot but doesn’t require me to turn the oven on? Then I remembered, the stove top dessert that would satiate my sweet tooth…Sweet Sticky Rice.
It’s the summer and I can’t believe I haven’t made popsicles yet. I started making popsicles because I wanted something healthy for mini me and I could use the fruit we had in our garden. We’ve been working really hard on our garden and within the last two years we’ve had a nice crop of fruits and vegetables. I was feeding the family (and the neighbors) lots of fruits and vegetables for fear of them going bad. My friend suggested I make ice pops. She said it was really easy. Half yogurt or fruit juice and half fruit. I figured I could do that… it wouldn’t take that much time. So I ran with it. It took me a minute to figure out how to get it out of the mold but I did it.
It’s funny how life is so connected. When I went to make these for my mini me, I must have been a little nostalgic of my life in New York City. One of my favorite things about summer when I lived there was fruit pops. I don’t remember the name of the company that made them. It may not even exist anymore for all I know but I loved the coconut fruit bar and so I set out to make my own.
Side Note: These are Coconut Blueberry Pops at the request of my little one. If I had my way it would just be coconut but gotta keep the little one happy. 🙂
Coconut Blueberry Popsicles
makes 6 popsicles
6 oz of Coconut Yogurt
6 oz of Blueberries
4 oz of Coconut Flakes
4 oz of Coconut Milk
Mix coconut yogurt, blueberries and coconut flakes together. Stir gently as to not break the the blueberries.
Next add the coconut milk and stir gently. Use a spoon to scoop the mixture into the mold. Leave at least 1/2 inch at the top. It allows the mixture to have room to expanded without making a mess in your freezer. With the molds I have this equals 4 popsicles.
Place the mold in the freezer for at least 5 hours.
Once the pops have set, run the bottom under warm water to loosen the popsicle.
Sit outside and and enjoy!!