These Vegan Berry Popsicles are coconut-based and naturally sweetened with maple syrup. These pops are summery sweet all season long!
Ingredients
383 gm
Coconut cream
((can))
1 pod
Vanilla bean
(split)
4 tbsp
Maple syrup
(pure)
1 cup
Strawberries
(sliced)
1 cup
Blackberries
Instructions
In a large glass bowl, pour out the can of coconut cream. It's ok if it's separated
Add the caviar of the split vanilla bean.
Add the maple syrup.
Using a hand mixer, whip the coconut cream mixture until light and fluffy, like whipped cream.
Transfer to the refrigerator.
Measure out the strawberries into the base of a blender or a food processor.
Pulse until pureed, then transfer to a glass bowl.
Dollop the cold whipped coconut cream into the strawberry mixture, and fold together using a nonstick spatula.
Once combined, transfer to the refrigerator.
Measure out the blackberries into the base of a blender or a food processor.
Pulse until pureed, then transfer to a glass bowl.
Dollop the cold whipped coconut cream into the blackberries mixture, and fold together using a nonstick spatula.
Once combined, transfer to the refrigerator.
Carefully pour the red layer into the popsicle mold first, doing your best to make every popsicle have about the same amount of the mixture.
Next, measure in the white layer. Pour slowly, as the layers have the potential to sink into one another and mix.
Then add the blue layer on top.
Add the popsicle sticks, then transfer to the freezer.
Check on the popsicles after 2 hours, making sure the popsicle sticks haven’t risen out of the popsicles. If they have, push them back in, then freeze overnight.
Once frozen solid, remove from the popsicle molds and enjoy immediately.
