Red, White, and Blue Popsicles
- 4 cup 4 cup 4 cup Coconut Water, freshly poured from a Young Thai Coconut, split into 1 1/3 cups
- 4 cup 4 cup 4 cup Coconut Meat, freshly scooped from a Young Thai Coconut, see note
- 2 cup 2 cup 2 cup Raspberries, Organic, fresh or frozen
- 2 cup 2 cup 2 cup Blackberries, fresh or frozen
- 1 tsp 1 tsp 1 tsp Honey, Raw, optional
- Make the white layer by placing the coconut meat and 1 1/3 cups coconut water in a large measuring cup or bowl. Using an immersion blender, blend until smooth. If you do not have an immersion blender, you can use a blender or food processor instead. Pour into a container with a lid, and refrigerate for later.
- Make the red layer by placing the raspberries and 1 1/3 cups coconut water in the (cleaned) measuring cup. Blend until smooth, and add honey, if desired. Pour into a container and refrigerate.
- Make the blue layer by placing the blackberries and 1 1/3 cups coconut water in the (cleaned) measuring cup. Blend until smooth, and add honey, if desired. Pour into a container and refrigerate.
- Pour the raspberry mixture into each popsicle mold, filling each one-third of the way full. Place the lid on, but do not put in any popsicle sticks, yet. Freeze for at least an hour, or until the raspberry layer is completely solid
- Now, take off the lid, and pour the coconut mixture into the mold, filling each one up another one-third of the way. Put the lid on, and place the sticks in, letting them stop when they hit the raspberry ice layer. Freeze for at least an hour or two.
- Take off the lid, and pour in the blackberry mixture, filling the molds all the way to the top. You do not need to put the lid back on, here. Freeze for a few more hours.
- To remove the popsicles, run them under hot water until the ice on the side of the mold, begins to melt. Gently wiggle each stick until the popsicles pop out! Enjoy!
Sometimes coconuts come with very little, to no meat. This is why I bought 4 coconuts. The coconuts with the softest bottoms are the softest, ripest on the inside. But, if you buy coconuts with really soft, squishy bottoms, the meat might be really thin and translucent, which is not as good for cooking with. Only one of my coconuts had good, thick meat, so that’s all I could use for this recipe. If your coconuts have more meat, you will have more coconut layer, therefor making more popsicles.
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