Cool it! With Just 4 Ingredient – Blueberry, Coconut and Lime – Popsicles

May 15, 2020

Sadly there is very little hope of delving into the supermarket freezer and finding a low sugar and low fat popsicle that doesn’t also have a whole host of additives too. I know that’s the case because I have, in the interests of research, sampled a good few!

I gave up long ago and started to make my own for the summer months as a treat, hydration aid and dessert. The earliest were little more than frozen clear protein drinks (but very good) and later made with new drinks that came onto the market – like coconut water. One of the best I put in my ‘The Bariatric Bible’ cookbook as Coconut Fruity Ice Pops (see below).

Coconut Fruity Ice Pops from ‘The Bariatric Bible’ (details here)

And now here is another – also with a coconut base but this time using light coconut milk that is also flavoured with the juice and zest of a lime. They are seriously good!

Make in popsicle moulds or in plastic cups or a muffing pan mould with wooden sticks if you don’t have any special ones.

These are also good for those on the early post-op fluids diet – but I would recommend that you cook and sieve all the berries to remove any skin or pips, and leave out the lime zest before mixing all of the resulting puree with the coconut milk and lime juice in order to comply with the early stage requirements for a smooth fluid intake.

BLUEBERRY, COCONUT AND LIME POPSICLES

Ingredients

METRIC/US

400 g/generous 2½ cups blueberries (fresh or frozen)

2 tbsp water

2 tbsp sugar-free syrup or agave nectar

400 ml/14 oz can light coconut milk

finely grated zest and juice of 1 lime

Method

Place half the blueberries in a small pan with the water and the syrup or agave nectar. Bring to the boil, cook for 1 minute then aside aside to cool.
Divide the remaining blueberries between 12 small popsicle moulds, plastic cups or a muffin pan.
Add the coconut milk, lime zest and juice to the cooked berries and stir gently to mix. Fill the popsicle moulds, cups or muffin pan with the mixture and freeze for 2 hours. Then insert a wooden popsicle stick in each and freeze overnight or until solid.
Turn out of the popsicle moulds to serve.