Coconut Raspberry Pops
A refreshing coconut raspberry pop recipe - Bon Appétit
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Ready Time
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Preparation
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Cooking
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Serves
6 Small popsicles
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Ready Time
Ready Time
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Preparation
Preparation
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Cooking
Cooking
6 Small popsicles
Serves
Serves
The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.
Jacqueline is passionate about helping others learn to love nutritious food, be creative and understand how it can provide their body with energy.
“Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished.”
Ingredients
GF: DF: SF: V
Makes 6 small popsicles
- 1/2 cup banana
- 1/2 cup mango
- 1 cup coconut cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon camu powder
- 1/4 cup raspberries (fresh or frozen)
Method
- Combine banana, mango, coconut cream, vanilla and camu in the Boss To Go™ and blitz for 45-60 seconds to combine.
- Pour a small amount into each popsicle mold and then drop in a raspberry or two.
- Repeat this process until the popsicle molds are full. Place a paddle pop stick in each mold and transfer to the freezer to set approximately 4 hours or overnight.
- Store in the freezer until ready to serve.
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