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Parental Arts
3 Healthy Popsicle Recipes Your Kids Will Love
There's nothing better than a cool treat on a hot summer day. Here are three healthy popsicle recipes you and your littles will love.
- Photography
- Sally Voyles
- Written By
- Zach Voyles
Creamy Blueberry Coconut Popsicles
- 2 x 5.4oz cans of Chilled Coconut Cream
- 1 pint Blueberries
- 1/8 tsp Coconut or Vanilla Extract
- Pinch of Sea Salt
Cook the blueberries in a small sauce pot over medium low heat, simmering for 10-15 minutes. Strain the berries through a fine mesh strainer to remove the pulp and preserve the juice. Remove the coconut milk from the refrigerator (it should be chilled for at least a few hours to allow time for separation). Scoop the white coconut cream from the top of each can (leaving behind the coconut water) and add it to your food processor along with your thickened blueberry juice, extract, and pinch of salt. Blend until smooth, transfer to your popsicle molds, and freeze until solid. Add drizzles of leftover cream and juice to the surface of each popsicle to create a marbled effect.
- 1 pint Blueberries
- 1/8 tsp Coconut or Vanilla Extract
- Pinch of Sea Salt
Cook the blueberries in a small sauce pot over medium low heat, simmering for 10-15 minutes. Strain the berries through a fine mesh strainer to remove the pulp and preserve the juice. Remove the coconut milk from the refrigerator (it should be chilled for at least a few hours to allow time for separation). Scoop the white coconut cream from the top of each can (leaving behind the coconut water) and add it to your food processor along with your thickened blueberry juice, extract, and pinch of salt. Blend until smooth, transfer to your popsicle molds, and freeze until solid. Add drizzles of leftover cream and juice to the surface of each popsicle to create a marbled effect.
Chocolate Avocado Fudgesicles
- A Medium Avocado
- 10 Medjool Dates (Pitted)
- 2 tbsp Cocoa Powder
- 1/8 tsp Vanilla Extract
- Pinch of Sea Salt
Soak dates in a bowl of hot water for 10-15 minutes until very soft.
Transfer dates to a food processor, reserving the soaking water. Pulse and process adding just enough water to form dates into a thick, caramel-like paste (usually around 2-3 tbsp).
Add avocado, vanilla and salt to food processor and blend until mixture is totally smooth. Transfer to your popsicle molds and freeze for 2-3 hours.
- 10 Medjool Dates (Pitted)
- 2 tbsp Cocoa Powder
- 1/8 tsp Vanilla Extract
- Pinch of Sea Salt
Soak dates in a bowl of hot water for 10-15 minutes until very soft.
Transfer dates to a food processor, reserving the soaking water. Pulse and process adding just enough water to form dates into a thick, caramel-like paste (usually around 2-3 tbsp).
Add avocado, vanilla and salt to food processor and blend until mixture is totally smooth. Transfer to your popsicle molds and freeze for 2-3 hours.
Fig & Tahini Popsicles
- 12 Dried Turkish Figs (stems removed)
- 1/3 cup Tahini
- Pinch of Sea Salt
- 1/8 tsp Almond Extract
Soak figs in a bowl of hot water for 15-20 minutes until soft. Transfer figs to a food processor, reserving the soaking liquid. Add a tablespoon of water to start and then blend until the figs are completely broken down and smooth. Add more soaking water if needed but try to use as little as possible. Add tahini, salt and almond extract, if using, and blend until completely smooth. Transfer mixture into popsicle molds and freeze 2-3 hours, until solid.
- 1/3 cup Tahini
- Pinch of Sea Salt
- 1/8 tsp Almond Extract
Soak figs in a bowl of hot water for 15-20 minutes until soft. Transfer figs to a food processor, reserving the soaking liquid. Add a tablespoon of water to start and then blend until the figs are completely broken down and smooth. Add more soaking water if needed but try to use as little as possible. Add tahini, salt and almond extract, if using, and blend until completely smooth. Transfer mixture into popsicle molds and freeze 2-3 hours, until solid.
