These healthy veggie popsicles are full of fruit as well as cauliflower and are sweet and creamy, easy to make, and a refreshing treat for both kids and adults.
Open the room temperature coconut milk cans. If the fat has separated from the liquid, pour in a sauce pan, heat and stir to create a creamy texture. Let the mixture cool while you prepare the fruits.
Measure out the fruits, set in little bowls and squish with a fork.
Make base
Put all ingredients in a blender, and process until creamy. You can taste and if it needs to be sweeter, add a tablespoon or more of maple syrup if you'd like.
1 cup cauliflower, steamed and cooled, 1 cup full-fat coconut milk, ⅔ cup lime juice, 1 tablespoon maple syrup, 1 teaspoon vanilla extract
Make purees
Add 2 tablespoons of the white base to each fruit/veggie bowl. Stir with a fork until the mixture is fairly combined. You can add a teaspoon more of the white popsicle base any mixture seems too dry.
Pour the mixture into each popsicle well, filling only ⅓ of the way.
Spoon 2 tablespoons of each color into two wells.
Fill each well to the top with the white base.
Freeze the popsicle mold for at least 6 hours. The longer you freeze, the easier it will be to keep the creamsicles solid when you remove them from the mold.
Remove creamsicles
Line a cookie tray with parchment paper and set it in the freezer.
Dip the mold base into hot water either tipping under a faucet or dipping into a large bowl. It's a process. You'll have to dip and tug several times.
As soon as you release each popsicle, lay it on the tray in the freezer.
Storage
Store the creamsicles for 2 months in a sealed container in the freezer.
Notes
Cook the cauliflower: It's important to be sure the base is creamy it's best to over-cook the cauliflower. I microwaved mine but you can boil it in water as well. If you boil it, let it boil until soft. Strain, allow it to cool, then press out moisture between two paper towels. That way you won't have icy popsicles from too much water.Leave fruit puree chunks: You can use a fork to press the fruit into a puree. I have a mini blender jar so I was able to blend it creamy, but chunky is fine too.How to work with canned coconut milk: Have you ever worked with canned full fat milk? It's magic. You find it at grocery stores, sometimes in baking, sometimes in the cultural food aisle, or just online. It's a great ingredient because it can replace heavy dairy cream as a creamy liquid ingredient.To use it in this recipe, the can should be at room temperature. Shake it up and open the can. If the fat has separated from the liquid, pour both solids and liquids in a pan and heat until creamy but allow it to cool before blending for popsicle base.