Summertime Icy Poles

Summer time is about hot sunny days hanging by the pool with mates. It’s about searching through the freezer for that perfect icy treat that’ll help cool you down and satisfy the sweet tooth, on those hot afternoons. I remember my mum would make us homemade icy poles from fruit and juice and we’d also beg for a second or third of those crazy flavoured, colourful zooper doopers.

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I admit that I haven’t eaten any icy poles in a long time. I stopped eating them around the same time I gave up soft drink and slurped’she because of all the sugar they contain. This is where these two coconutty recipes from Luke and Scott’s Clean Living Series’s come in. Two simple recipes using coconut and berries. So if you’re looking for a cool and refreshing treat these are perfect and so easy to prepare.

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The two recipes call for berries but you can use any fruit you want. Mashed up banana would go perfectly with the creamy coconut milk icy poles. If you’re still in need of sweetness add some honey or pure maple syrup for the coconut water or milk before you freeze the icy poles.

I didn’t have any icy pole moulds at home so I just used some small plastic cups and plastic spoons instead. It pays to be creative :p

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 Coconut and Berry Ice Blocks 

Makes 6

Ingredients:

  • 6 small paper or plastic cups
  • 1 punned blueberries
  • 1 cup raspberries
  • 12 strawberries
  • 1 1/2 cups coconut water
  • 6 wooden Popsicle sticks

Recipe:

  1. Line up the cups on a baking tray or muffin pan to make it easier to transfer them to the freezer.
  2. Place the fruit in the cups any way you want.
  3. Pour the coconut water over the top until all the fruit is covered
  4. Now stick the wooden sticks in the middle of each cup and place them in the freezer for a couple of hours until set.
  5. When they’re ready to be eaten you should be able to just slide them out of the cups but you may need to cut the cups away.

Creamy Coconut Icy Poles 

Makes 6

Ingredients:

  • 400ml can full fat Coconut Cream
  • 1/2 cup fresh or frozen raspberries, roughly mashed with fork
  • 1 vanilla bean, seeds scraped

Recipe:

  1. In a bowl gently combine the coconut cream, raspberries and vanilla seeds.
  2. Carefully pour the mixture into icy pole moulds, insert sticks and put them into the freezer for 2-3 hours until they are set and ready to be eaten.

*Recipes Tested from Luke Hines and Scott Gooding’s Clean Living Series*

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