Well, I am new to instagram so I am sure I am stumbling along, breaking etiquette rules here and there. But the pretty pictures and my love of clean eating keep me plowing forward, snapping, posting, scrolling, liking, learning. And I love finding new ways to eat clean, so I was delighted last week when I came across a mention last week on someone’s instagram post that something called “Popsicle Week” was bearing down on us! Smoothie pops! Apparently it is a BIG food blogger event started by someone named “Billy” at Wit & Vinegar. I don’t know him, but his blog seems entertaining and – Popsicle Week? What a great idea!
So off to Amazon I went, searching molds and found not 1, not 2 but..well, let’s not admit how many just yet. How about I just post them on the Toolkit page later on. So, back to my story – I hit the purchase button, and then went on to start writing recipes. What flavor healthy smoothie pops should I make? Blueberry? Matcha? Watermelon? Apple Cider Vinegar? Hmm. Maybe, I thought briefly, I should just freeze my favorite smoothie. Once the molds arrived, I did just that. Umm, a big fail. Didn’t translate well – got stuck in the mold, didn’t taste right.
So I began to cruise recipes of expert popsicle bloggers. What were their ingredients? How did they get their popsicles to freeze so cleanly and remain well formed and vegan or paleo or some kind of healthy?
The magic answer? Coconut Milk. Full fat to be exact.
But hold on, it’s not that simple. You can’t just buy any-old coconut milk. For instance, you can’t hop on over to the dairy aisle and grab up a carton of Blue Diamond or Silk coconut milk. Those are beverages, with additives. Still relatively healthy, but not the correct consistency for a popsicle recipe. What popsicle recipes need is the canned coconut milk you find in the Asian ingredient aisle, such as this or this. And, alas, your work doesn’t stop with the mere purchase, especially if you are seeking the cream portion of the milk which tends to make a creamier pop. In this case, you need to take that precious can home and put it deep into the back of your refrigerator and wait for the fat to separate from the water. THEN you flip the can over, open it up and pour out the coconut water into a container to be used for something else (such as smoothies!). Then you can scoop out the remaining cream and use that for your recipe.
OR, an alternative (the route I took) is to hop on over to your nearest Trader Joe’s and purchase Coconut Cream. Good old Trader Joe’s. They brought us Speculoos Cookie butter AND saved our popsicles.
Ready to roll with your first popsicle recipe? Try ours! Speculoos Cookie Pops dipped in dark chocolate. It’s yummy! Please follow us on instagram and when you post your own creations, tag us #greensmoothiegourmet so we can see your results.