Submitted by Jennifer Zarrilli, Registered Dietitian at Connecticut Children’s
We all know kids and sugar can be one troublesome combination. Aside from the rush of energy that inevitably results in tears or a nap, refined sugar is just altogether no good for both adults and children. Now everyone deserves a sweet treat once in a while, and if that treat happens to be super healthy, well that’s all the better! But that’s easier said than done…believe me, I have attempted quite a few recipes in my day, and most of them have left me slightly disappointed…
Oh, but not these!! Not only are these frozen blueberry coconut pops absolutely, positively delish…did I mention, they are also super easy to make! All you’ll need to do is gather the following ingredients to get started and it’s a piece of cake from there! (Well, it may not be cake but I swear the taste will leave you and your little one just as pleased!).
1 1/2 cups blueberries, fresh or frozen
1 1/2 Tbsp water
3 Tbsp + 2 Tbsp maple syrup, grade B (may try 1 pureed banana to limit added sugar)
3/4 cup canned coconut milk (I use light coconut milk)
1/2 cup almond milk (unsweetened)
Yield: makes 8 popsicles
1. In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, keep them as is.
3. Fill popsicle molds a little over half full of coconut-almond milk. Spoon in blueberry mixture to fill the popsicle mold.
4. Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.
**Recipe from The Little Epicurean