Tag: popsicle

Food, Recipes, Vegetarian/Vegan

Tropical Chia Seed Popsicles

August 8, 2019 By No Comments

We have reached the final week of popsicles! Finishing us out are Karma’s tropical chia seed popsicles. These icy treats are relatively healthy and make a great summer snack for children or the adult criminals you think of as children. They have 2 types of fruit, are just barely sweetened, and are full of nutritious chia seeds.

3 popsicles decoratively layed out, 1 has a bite taken out of it.

This recipe uses only 5 ingredients! well, 6 if you count the pinch of salt, but that’s barely an ingredient. Coconut milk, sugar, mango, açai puree, and chia seeds. My grocery store had little packets of açai puree in the frozen fruit section, but if you can’t find it you can substitute it with an equal amount of red dragonfruit, raspberries, papaya, or whatever other tropical fruit you’d like.

Clockwise from top left: measuring cup with mango chunks, measuring cup with coconutmilk, measuring cup with acai puree, small metal whisk, tiny bowl with sugar, small bowl with chia seeds
The ingredients

Combine the sugar, a pinch of salt, and coconut milk.

Add 1/4 cup of the sweetened coconut milk to the mango and blend or process until smooth. Set aside.

Add 1/2 cup sweetened coconut milk to the açai puree and stir.

Left to right: measuring cup with blended mango coconut milk mix, measuring cup with coconut milk, tiny bowl with chia seeds, measuring cup with acai coconut milk mix, silicone popsicle mold
The mango has been blended and the coconut milk sweetened.

Add 1 tablespoon chia seeds to the sweetened coconut milk, 1 tablespoon chia seeds to the mango coconut mix, and 1 tablespoon chia seeds to the açai coconut mix. Let sit for 20 minutes. This will let the chia seeds absorb the liquid.

Foreground: R2-D2 kitchen timer. Middleground: measuring cup with acai coconut milk, measuring cup with coconut milk Background: silicone popsicle mold
Set your droid for 20 minutes.

Pour the mango mix evenly among the popsicle molds; mix should reach up 1/3 of the mold. Next, pour the sweetened coconut mix. Top with the açai coconut mix. I got 7 popsicles with our mold.

3 popsicles decoratively layed out
Look at those layers

Tropical Popsicles with Chia Seeds [makes 6-10 popsicles depending on the mold]

1 (13-14oz) can coconut milk
1-2 tablespoons sugar
Pinch salt
200g diced mango (about 1 cup), frozen or fresh
100g açai puree*
3 tablespoons chia seeds, divided use

Combine the sugar, a pinch of salt, and coconut milk.

Add 1/4 cup of the sweetened coconut milk to the mango and blend or process until smooth. Set aside.

Add 1/2 cup sweetened coconut milk to the açai puree and stir.

Add 1 tablespoon chia seeds to the sweetened coconut milk, 1 tablespoon chia seeds to the mango coconut mix, and 1 tablespoon chia seeds to the açai coconut mix. Let sit for 20 minutes.

Pour the mango mix evenly among the popsicle molds; mix should reach up 1/3 of the mold. Next, pour the sweetened coconut mix. Top with the açai coconut mix. Place sticks in the mold and place in the freezer for 4-6 hours.

*Note: açai puree can be substituted with an equal amount of red dragonfruit, raspberries, papaya, or other tropical fruit puree.

Food, Recipes, Vegetarian/Vegan

Xianna’s Creamy Caf Popsicles

July 25, 2019 By No Comments

For part two of our popsicle series we have Xianna’s Creamy Caf Popsicles! These popsicles have never been directly referenced on the show, but they are heavily influenced by Xianna’s well known love of caf (with and without added whiskey). This caffeine-filled treat has a creamy vanilla layer and a rich chocolate and cold brew layer.

All the ingredients

For the creamy layer we have half-and-half or creamer (we’re using an almond milk creamer), sugar, vanilla bean paste, and a small pinch of salt.

For the mocha layer we have sugar, cornstarch, cocoa powder, chocolate, cold brew coffee, milk or dairy alternative, vanilla extract, and a pinch of salt. We used homemade cold brew and unsweetened almond milk, but store-bought cold brew works great and any dairy or dairy alternative should be fine.

Creamy layer mix

Mocha layer mix

Everything for the creamy layer gets mixed together and then distributed evenly amongst the popsicles molds. Place the mold in the freezer for them to set.

While that layer freezes we’ll make the mocha layer. Heat the sugar, cornstarch, cocoa, chocolate, coffee and milk in a saucepan over medium heat, stirring constantly until until the mixture thickens. Remove it from the heat and whisk in the vanilla extract and salt.

Both layers in the mold

Once the mocha mixture has cooled down fill in the molds. Place the popsicle sticks and put the mold back in the freezer until fully set.

Xianna’s Creamy Caf Popsicles [makes 8-12 popsicles, depending on mold size]

1 cup creamer or half-and-half
3 tablespoons sugar
1 teaspoon vanilla bean paste
Pinch salt

1/2 cup sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
3 tablespoons chopped chocolate
1 1/2 cups cold brew coffee
1 cup milk or dairy alternative
1 teaspoon vanilla extract
Pinch salt

In a large measuring cup or bowl, whisk together the half and half, sugar, vanilla bean paste, and salt. Fill up the popsicle molds with about 1 to 2 ounces of cream mixture. Place the pops in the freezer to let this layer firm up for 30 to 60 minutes.

Heat the sugar, cornstarch, cocoa, chocolate, coffee and milk in a saucepan over medium heat, stirring constantly until until the mixture thickens. Remove it from the heat and whisk in the vanilla extract and salt. Let the mixture cool to room temperature.

Once cooled, remove the molds from the freezer and finish filling each mold with the cold brew mixture. Freeze the pops for 4 to 6 hours.

Food, Recipes, Vegetarian/Vegan

Tink’s Cherry Froyo Popsicles

July 11, 2019 By No Comments

We all know Tink loves his popsicles. They’ve appeared over many episodes and a whole room on the Afternoon Delight was filled with them at one point. So today we’re making Tink’s flavor of choice cherry, but with a creamy yogurt swirl.

Be on the lookout over the next month for Karma’s and Xianna’s popsicle recipes.

This recipe is only 5 ingredients, and outside of the freezing only takes about 5 minutes to make (if you’re using frozen or pre-pitted cherries).

First we puree the cherries with 2 tablespoon of the honey and a pinch of salt. The final texture can be as smooth or as chunky as you want.

Then, mix the yogurt, another pinch of salt, the remaining 4 tablespoons honey, and vanilla extract or paste, if using. We’re using nonfat Greek yogurt and a little bit of both vanilla extract and vanilla bean paste.

Next we pour half of the cherry mix between the molds. Layer the yogurt mix on top, and then the rest of the cherry mix.

To swirl the mixes together take a butter knife, a thin spoon, a chopstick, a popsicle stick, or anything thin and flat and stick it into the popsicle mold. Move it up and down in a sort of zig-zag pattern. Do it only a few times for chunky layers, or really go at it for a finely marbled popsicle.

And then freeze! After 4 or so hours, depending on your freezer and mold size/shape, your popsicles will be ready.

Cherry Froyo Popsicles [makes 8-12 popsicles, depending on mold size]

3 cups fresh or frozen cherries; pits and stems removed
6 tablespoons honey
3 cups Greek yogurt (any %fat)
2 pinches salt
2 teaspoons vanilla extract or vanilla bean paste; optional

Puree the cherries with 2 tablespoons honey and a pinch of salt.

In a separate container combine the yogurt, remaining 4 tablespoons honey, a small pinch of salt, and vanilla, if using.

Divide cherry mix between popsicle molds. Top with the yogurt mix. Use a spoon, butter knife, or stick to gently swirl the two mixes together.

Place in the freezer and allow to fully freeze, about 4 to 6 hours.

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