Mango, Passion fruit and Coconut Popsicles with Dark Chocolate & Puffed Quinoa

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This is a super easy & dairy free popsicle recipe which I created last summer but it needed a picture update so I made them again. Might be still too cold to eat frozen treats outside, but not when I am all cozy indoors.

This recipe makes 9 popsicles.

Ingredients:

For the mango/passion fruit part:

1 ½ cups of mango pieces, it can be frozen or fresh

1 tablespoon of honey

2 passion fruits

For the coconut part:

1 can of coconut milk (400ml)

4 tablespoons of honey

Juice of ½ a lime

For the chocolate shell:

100gr of dark chocolate

1 teaspoon of coconut oil

½ a cup of puffed quinoa

 

Place the mango, passion fruit and honey in a pan. Cook over medium heat for about 4 minutes while stirring, until you get a sort of compote. Then using a hand blender, blend it a bit. Just enough so there are not big chunks of mango. Transfer it to a small bowl and allow it to cool down for 15 minutes.

Blend the coconut milk, honey and lime.

Spoon a bit of the mango mixture into the popsicle molds. Add some of the coconut milk, then more of the mango mixture and finally top it with the coconut milk. Use a toothpick to swirl the mixtures together. Insert the sticks and freeze overnight.

Once the popsicles are frozen, start making the chocolate shell. Chop the dark chocolate and place it in a small microwave-safe bowl. Add the coconut oil, and melt it in the microwave for 30 second intervals at a time. Stirring in between until it is completely melted. Have the quinoa ready on a plate. Cover a large plate or tray with plastic film.

Remove the popsicles from the freezer. Pour some warm water over them so you can detach them from the molds. I used silicone molds this time which are super easy to detach, so no hot water needed. Using a spoon, just drizzle some of the chocolate shell over on popsicle and then quickly sprinkle some popped quinoa. The chocolate will harden quickly so you have to be fast (do only one at a time). Place the popsicle on the plate with plastic film. Repeat for all. You can eat them right away. If you want to keep them in the freezer, wrap them individually in plastic film or a Ziploc bag.

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Piña Colada Ice Pops

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Piña coladas are the epitome of a beach holiday. Since I won’t be at the beach for this heatwave, at least I can cool down by eating these frozen treats. Forecast for this Saturday is 36 degrees celsius and even though I am always wishing for warmer weather, that’s a bit too much. I’m keeping it very short today, so I can run some errands. Since I do them by bike, I need to start early before this heat gets so strong that biking becomes a full workout activity.

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This recipe makes 9 ice pops.

Ingredients:

250gr of frozen pineapple (or fresh)

165ml of coconut cream

2 shots of rum

½ cup of sparkling water

2 tablespoons of agave syrup

16 cherries, pitted and halved

 

Place all of the ingredients in the blender, except for the cherries. Blend until smooth.

Place a few of the halved cherries inside the ice pop molds, and then pour the piña colada evenly. Insert the sticks and freeze overnight.

If you don’t have ice pop molds, just use small espresso cups and insert a wooden stick in the middle.

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