Recipe by: Jen Hernandez RDN, CSR, LDN
Refreshing popsicles with pineapple and coconut. Dates add natural sweetness and fiber. Perfect summer treat that's dairy-free and vegan.
Ingredients
Yield:
Yield
6 popsicles
- 2 Medjool dates, pitted (May substitute 1 Tbsp honey)
- ½ cup boiling water
- 8-oz canned coconut milk, divided (May substitute reduced-fat or lite canned coconut milk)
- 8-oz crushed pineapple in juice, undrained (May substitute pineapple juice)
- 2 Tablespoons unsweetened dried coconut flakes (optional)
- 1 tsp coconut extract (optional)
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Directions
Nutritional InformationPrep: 30 min, Cook: 5 min, Total: 35 min
- Using a small heat-safe bowl, carefully add dates and hot water. Allow dates to soak for at least 30 minutes to soften. May be soaked overnight.
- In a blender, add softened dates and ¼ cup of the coconut milk. Blend until smooth.
- Add the rest of the coconut milk, along with the remaining ingredients to the blender and blend until desired consistency.
Pour mixture evenly into popsicle molds. Seal or cover with plastic wrap or popsicle mold cover.
If molds do not come with popsicle sticks, first seal with plastic wrap and use a small, sharp knife to puncture a hole in the middle of the seal. Add popsicle sticks so that one end is inserted into popsicle mold and and end is sticking out, creating a popsicle stick handle.
- Place in popsicles freezer overnight or until popsicle is frozen solid.
- When ready to serve, remove from the freezer and defrost for several minutes so soften slightly.
- Calories 129.1
- Carbohydrates 13 g
- Dietary Fiber 1.1 g
- Protein 1.3 g
- Fat 9.1 g
- Saturated Fat 8.1 g
- Sodium 5.6 mg
- Potassium 194.1 mg
- Calcium 12.3 mg
- Iron 1.5 mg
- Total Sugars 10.4 g
- Phosphorus 45 mg
