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    6.29.17

    Detox and desert don’t usually go together, but these pretty popsicle recipes from Lily Kunin’s new cookbook, Good Clean Food, make it work.

    We love all the practical, plant-based dishes from this gorgeous cookbook’s pages, but these antioxidant-rich popsicles are the ultimate snack for summer. They’re hydrating, packed with superfoods and — most importantly — Instagram-ready! Grab Lily’s cookbook here for a treasure trove or clean recipes to love daily, and get two of our seasonal faves below…

    Berry beet pops: For these pops, the strawberries are blended with coconut water, beets and coconut butter for the most incredible, refreshing treat. Here beets add a superfood boost, and the creamy coconut butter balances out the natural sugars from the fruit. It’s the best of both worlds — a sweet treat and the benefits of a juice all in one.

    Blueberry-lime chia pops: This pop is an upgrade to the standard strawberry-shortcake ice cream bar I used to get as a kid. Blueberries are made refreshing when paired with lime, and the coconut water also makes this a hydrating treat on a warm day. Don’t go overboard with the chia seeds though. Too many will turn the mixture into a consistency that won’t fully harden up in the molds. You can substitute other summer berries like strawberries or raspberries for the blueberries if you’d like!

    Berry, Beet + Coconut Pops
    Makes 8 to 10 pops

    Ingredients:

    1½ cups young Thai coconut water
    1 small beet, peeled and cut into a few pieces
    5 strawberries
    1 Tbsp coconut butter

    Directions:

    In a blender, puree all the ingredients until the mixture is completely smooth.

    Pour it into 3-ounce frozen-pop molds, and freeze for at least 8 hours or overnight.

    These will keep a few months in the freezer.

    Blueberry-Lime Chia Pops
    Makes 6 to 8 pops

    Ingredients:

    ½ Tbsp chia seeds
    ½ cup coconut water
    1 cup blueberries
    ½ cup coconut milk
    1 tsp coconut
    juice of 1 lime
    2 to 3 Tbsp raw honey

    Directions:

    In a small jar, combine the chia seeds and coconut water. Stir well and let thicken for about an hour, until the seeds have expanded.

    In a blender, combine the blueberries, coconut milk, oil, lime juice and honey; puree until smooth.

    Strain the mixture into a bowl, and stir in the chia seed mixture and lime zest. Pour or spoon the mixture into 3-ounce molds and let it freeze for 8 hours or overnight.

    Let the pops sit at room temperature for a few minutes before removing them from the molds.

    Wrap pops individually in plastic and store them in the freezer for up to 2 months.

    Which of these popsicle recipes are you making first? Berry-beet or chia-lime?
    Share in the comments below!

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