Description
Popsicles that are completely naturally fruit-colored, to be red, white, and blue!
Ingredients
Scale
- The water of 4 fresh, young Thai coconuts, (about 4 cups) separated into 1 1/3 cups
- The meat of 1-4 fresh, young Thai coconuts (I used the meat of 1½ coconuts)
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- Raw honey, to taste, optional
Instructions
- Make the white layer by placing the coconut meat and 1 1/3 cups coconut water in a large measuring cup or bowl. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, you can use a blender or food processor instead. Pour into a container with a lid, and refrigerate for later.
- Make the red layer by placing the raspberries and 1 1/3 cups coconut water in the (cleaned) measuring cup. Blend until smooth, and add honey, if desired. Pour into a container and refrigerate.
- Make the blue layer by placing the blackberries and 1 1/3 cups coconut water in the (cleaned) measuring cup. Blend until smooth, and add honey, if desired. Pour into a container and refrigerate.
- Pour the raspberry mixture into each popsicle mold, filling each one-third of the way full. Place the lid on, but don’t put in any popsicle sticks, yet. Freeze for at least an hour, or until the raspberry layer is completely solid
- Now, take off the lid, and pour the coconut mixture into the mold, filling each one up another one-third of the way. Put the lid on, and place the sticks in, letting them stop when they hit the raspberry ice layer. Freeze for at least an hour or two.
- Take off the lid, and pour in the blackberry mixture, filling the molds all the way to the top. You don’t need to put the lid back on, here. Freeze for a few more hours.
- To remove the popsicles, run them under hot water until the ice on the side of the mold, begins to melt. Gently wiggle each stick until the popsicles pop out! Enjoy, and happy 4th of July!