Coconut Chocolate Berry Ice Blocks Or Pops Food

COCONUT BERRY FIRECRACKER ICE POPS

Steps:

• In a small bowl, combine coconut milk, 2 tablespoons honey, and vanilla extract. Set aside.
• Add strawberries and 2 teaspoons honey to the pitcher of a blender or to a food processor. Puree. Transfer poureed strawberries to a bowl and rinse out the blender.
• Add blueberries and 2 teaspoons honey to the blender or food processor and puree.
• Alternating in 3-5 layers, pour coconut mix, pureed strawberries, and pureed blueberries into 3-ounce ice pop molds (these are my favorite). Use a skewer or chopstick to blend and swirl layers slightly.
• Add popsicle sticks and freeze for at least 4 hours, until solid.
• To remove popsicles from molds, submerge just the mold in a bowl of room temperature water for a few seconds until popsicles easily slide out. Serve immediately.

COCONUT POPS

Steps:

• Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

COCONUT ICE POPS

Steps:

• In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
• Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

COCONUT MILK STRAWBERRY-BANANA POPS

Steps:

• Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.

SUMMER BERRY-COCONUT MILK ICE POPS

Steps:

• Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.

COCONUT CHOCOLATE & BERRY ICE BLOCKS OR POPS

Steps:

• Combine all ingredients and pour into ice-block moulds or ice-pop moulds.
• Freeze for approx 6 hours or until firm.