I say bring the heat now…But I am sure to be taking it all back in a few months when LA reaches the hundreds. Uffda- This Seattle girl know whats she is in for. I happen to be the type of person that retains water in the heat or after workouts. Stick me in a sauna or send me on a spa day and I wont be zipping my pants up afterwords. While working in Greece this last summer it was around 110 most days. Its a good thing that they have the best Frozen Greek Yogurt in the world! Practically lived off of the stuff (2 times a day wasn’t enough).
I do love my dairy ice creams and frozen yogurts but I try to stick to dairy free products like coconut milk ice cream or coconut whip cream instead of regular because I feel that my body reacts better to dairy free products. After I had done Paleo for a few weeks, I noticed a huge difference in my energy levels (Much higher). Ice cream is my weakness though and I sometimes cant make the dairy free choice…. especially not when there is a rhubarb option or peanut butter.
I made these coconut milk ice cream pops to fulfill my ice cream cravings while also trying to benefit my health. Coconut milk is actually very rich in lauric acid, a medium-chain fatty acid that is abundant in mother’s milk. According to the National Center for Biotechnology Information, lauric acid has many germ-fighting, anti-fungal and anti-viral properties that are very effective at ridding the body of viruses and bacteria. There are only a few foods that are rich in lauric acid, so I try to choose the coconut milk option regularly to benefit from this nutrient. The hard part about using coconut milk and coconut cream is, its so good its hard to stop. Although coconut milk contains the healthy fats our body needs just like everything else its best taken in moderation.
It is pretty simple to make your own coconut milk. All you need is around 2.5 ounces of fresh grated coconut and 1 ½ cups of hot simmered water.
- Place the coconut in a heat proof bowl and add hot water. Stir the mixture and allow it to cool to room temperature.
- Placing a sieve or strainer over a large bowl lined with a double layer of cheesecloth, pour the liquid from the soaked coconut into the strainer.
- Lift the cheesecloth and pull the edges together to squeeze out the coconut milk. This milk should be refrigerated.
- Coconut milk is different from coconut water or coconut cream because they use coconut and water in 4:1 ratio whereas coconut milk uses grated coconut and water in equal proportions.
These coconut ice cream bars are so great because they are versatile when it comes to flavor…. The pictured pops are Vanilla with cocoa nibs but you can also add flavors like mint, coconut extract, lemon zest and juice, blended strawberries, or cocoa powder and other spices. I think I want to make strawberry basil or mojito pops next time for a summer cocktail party dessert. Something with ginger would also be nice to or something with my favorite summer flavor rhubarb. I will keep you posted with my results! Enjoy
- *1 6 portion Popsicle Mold Tray
- 1 cup Coconut Cream (you can find coconut cream in a can at Trader Joes)
- 1 cup Coconut Milk (unsweetened is what I use)
- 1 tsp Vanilla Extract
- ½ cup Shredded Coconut
- ¼ cup Raw Coconut Nectar
- 1 tsp Coconut Extract (you can also use other flavors like lemon, ginger, coffee etc)
- 1.4 cup Cocoa Nibs
- In a bowl mix together coconut cream, coconut milk, coconut nectar, vanilla and coconut extract.
- Divide up evenly between the 6 Popsicle molds and Add shredded coconut flakes and cocoa nibs.
- Pour the ice cream mixture into the Popsicle molds.
- Place in the freezer for about 4 hours or until frozen.
- When ready to enjoy, take the mold out of the freezer and let sit for 1-2 minutes before lifting from the Popsicle mold.