\ˈa-pō\ ter·ra : from the earth
RECIPE: ALL-NATURAL VERSION OF RED, WHITE & BLUE ROCKET POPSICLES
When summer comes along I frequently have popsicles on my mind. A juicy, cold, sweet treat on a hot day is hard to beat. With July 4th around the corner, my sister and I thought of doing our own all natural take on the classic red, white, and blue rocket pops. Behold these lovely berry & coconut popsicles.
I mean, with strawberries and blueberries strutting their stuff at every farmers' market, they're a natural fit for the red and blue colors of Independence Day. I very slightly cooked down the berries and sweetened them into a compote. The white layer is made of a mix of coconut milk and coconut water. All layers are sweetened with maple syrup and are tied together with a bit of cinnamon and vanilla. They turned out to be pretty freakin good and we highly recommend you try them out!
Makes 6 popsicles
1 1/2 cup sliced strawberries
3/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract
1 1/2 cup blueberries
1/2 cup coconut water
1 cup coconut milk
1. In a small saucepan, add the strawberries and 1 tablespoon of water. Simmer on medium-low heat for 4-5 minutes until the berries sweat and soften a little. Add 1/4 cup of maple syrup (add a few tablespoons at a time to taste), 1/2 teaspoon of cinnamon, and 1/2 teaspoon vanilla extract. Mash up the strawberries with a fork or with a few pulses of an immersion blender if you have one. Pour the strawberry compote in a bowl and rinse out the saucepan.
2. Add the blueberries into the saucepan with 1 tablespoon of water, and simmer on medium-low heat for 4-5 minutes until the berries soften a little. Add 1/4 cup of maple syrup (add a few tablespoons at a time to taste), 1/2 teaspoon of cinnamon, and 1/2 teaspoon vanilla extract. Mash up the blueberries a little bit with a fork. Pour the blueberry compote into a 2nd bowl.
3. Pour the coconut water into a bowl. Shake up the can of coconut milk, and pour 1 cup of it into the bowl. Then add 1/2 teaspoon of cinnamon and 1/2 teaspoon vanilla extract.
4. Fill up the bottom 1/3 of the popsicle mold with the blueberry compote. My mixture wasn't super runny so I gingerly used a spoon. Freeze until slightly firm. Press the popsicle sticks into the middle of the mixture. Fill up the 2nd 1/3 of the popsicle with the coconut milk mixture (you might need to freeze a very thin layer first if you notice it turns purple). Freeze until slightly firm. Fill up the last 1/3 of the mold with the strawberry compote (with a spoon if needed) and freeze until very firm. Enjoy! If needed, you can store popsicles by wrapping each of them well in wax paper and storing them in a freezer plastic bag.
(Note on the layering: I found that the white layer is very easily tainted by the red or blue layer. If you're not tied to having the white layer in the middle, I would recommend pouring the white layer into the mold first, and freezing it overnight so there's no risk of having the colors bleeding. It also minimizes having either of the berry compotes stick to the sides of the mold while spooning either onto the bottom and creating streak on your popsicles. Then the next day, add the red and blue layers as needed with only an hour or so of freezing needed in between.)
by Genevieve Caron, MPH