Healthy Coconut Blueberry Popsicles

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/20/2020

Blueberry and coconut make an unlikely, but delicious, pair in this popsicle recipe.

Serves: 8 Save

Ingredients (4)

  • 4 cup coconut water
  • 1 cup mango
  • 4 dates, pitted
  • 1/4 cup fresh orange juice

Directions

  1. In a blender, blend coconut water with blueberries and honey until smooth. You can choose to leave some fruit chunks in this mixture if you'd like.
  2. Pour the mixture into the popsicle mold. If your mold has slots for sticks, you can insert these before freezing, if not, freeze for about 2 hours, until slightly hard and then put the popsicle stick in the middle. Continue to freeze until firm—overnight is suggested.

Winter Paloma

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Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
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