The summer swelter is in full swing here in Australia. With many days this week too hot to even contemplate turning the oven on, I’ve been experimenting with icy treats so I thought I’d share my favourite so far – a Lime Coconut Popsicle.
I’ve frozen half of this batch into little cups for the kids to take to school when they are back. I pack them from frozen and by morning tea time they are soft ice cups that they just love (they eat them with a small spoon). If you are after more lunchbox inspiration, my ‘Well Nourished Lunchbox’ ebook has 150 pages of inspiration and information. To celebrate the start of a whole new year of school and to help more parents pack a healthy, whole foods lunchbox (that comes home empty), I’m offering 10% discount with the promo code NEWYEAR (offer available until the end of Feb 2017). Find out more HERE.
But I digress, the delicious recipe…
Apart from lime being an obvious source of vitamin C, it is also a great source of potassium and many powerful antioxidants. Avocado is a brilliant source of beneficial fats and many essential vitamin and minerals.
270ml can coconut milk (I used the Ayam brand)
120ml (½ cup) lime juice (4 limes)
Zest of one lime
60ml (¼ cup) sweetener (rice malt, honey or maple syrup)
60ml (¼ cup) coconut water (or plain water)
1 perfectly ripe avocado, peeled and stone removed
Shredded coconut, toasted
- In a powerful blender or food processor, blend all of the ingredients (except the shredded coconut) together until smooth and creamy. TMX 30 sec, speed 9.
- Taste and adjust the sweetest to suit your taste (I like a lot of tang, but you can add more sweetener if you find them too tart).
- Sprinkle a little toasted coconut into the base of your popsicle moulds, followed by the blended mixture. Add a popsicle stick and freeze until solid.
- Remove from the moulds to enjoy.
Choose rice malt syrup as your sweetener or sweeten with stevia.
Replace the coconut milk with full-fat cow or nut milk.