No it is not weird or gross or anything. I wouldn’t do that to you. These popsicles are down right deeee-lightful. Rich and creamy and sweet. Both the creamy coconut and the toasted coconut pair perfectly with the sweet corn flavor. They truly are delicious and I think that if you give them a try, you will think so too. And really, now that it is like almost summer, who doesn’t have a little extra corn laying around. So you might as well just make a batch.
And then you will thank me for introducing you to the goodness that is a toasted coconut and corn popsicle. Heck, the mr even ate one and he (still, after I have proven him wrong on a many occasions) says he hates corn. So if a corn hater likes these, imagine what a corn lover will think. HAHA. Corn lover.
To the popsicles!
The stuff. Corn, full fat coconut milk, shredded coconut, and maple syrup.
First, remove corn from cob and place on a baking sheet. Bake in oven for 10-ish minutes until corn is cooked and all nice and sweet.
And don%u2019t forget to toast the coconut. A few minutes in the oven is all it needs.
Now to blend. Corn and coconut milk go in first to blend until nice and smooth. Then add in the maple and coconut and blend until just combined. That will leave a little coconut texture. If you want it smooth, well just blend until completely smooth. Do what feels right to you.
Thick, rich and creamy popsicle mixture.
Now pour it into the molds and stick into the freezer. You could probably stick the sticks in now or wait a little while for the mixture to set a bit, but just don%u2019t forget to get sticks in those popsicles before they completely freeze. That would suck.
Pop those lovelies out of the molds and there you go.
The anticipation is over. Eat a popsicle
-C
makes 4 average sized popsicles
2 ears corn (about a cup of corn kernels)
1 cup full fat coconut milk (the canned stuff)
1/4 cup shredded unsweetened coconut
2- 4 tablespoons maple syrup
Note. If you have left over cooked corn, just use that. You don%u2019t need to recook it so skip the cooking corn step.
Preheat oven to 400
Remove corn kernels from cob and place on a baking sheet pretty evenly. Pop into the oven for 10 minutes of so or until the corn is cooked through and nice and sweet.
Remove corn and dump it into blender and set aside to cool for a few minutes. Place the coconut onto the baking sheet and pop into the oven for 3-4 minutes to just lightly toast. When the coconut is toasted, remove from oven.
Grab the blender with the corn and pot in the coconut milk. Blend until smooth. Add in the maple (start with 2 tablespoons and work your way up to the sweetness you like) and the toasted coconut. Blend quickly just to combine for a slightly more textures popsicle or blend completely smooth if you would rather a smoother popsicle.
Pour mixture into popsicles molds and place into freezer. After the mixture sets up (about an hour) pop sticks into molds. Continue to freeze until completely frozen. Usually 4-6 hours.
And then when it is popsicle time, remove popsicles from molds and eat them.
First official week of summer plus #popsicleweek means we all have to make popsicles. It is not a option, it’s a must. The question is what kind of popsicles to make.
Well here you go, I got one for you right here. Pineapple, cucumber, spinach popsicles.%u00a0I highly, highly recommend them because they are amazing and you and everyone will love them.%u00a0No joke. I had two littles tell me that they are the best popsicles they have ever eaten. Then Koko damn near ate my hand off when I was trying to slow the baby down while he was eating his so he didn’t get brain freeze. After he finished off his popsicle, he turned around and went after his brothers popsicle. It was crazy. Screaming, green faced, baby charging after a popsicle. It was like an animal planet episode.%u00a0
%u00a0And so there you have it, all the littles we into them, the mr was into his, and me, I might eaten one or two and maybe I was licking all of them in between taking pictures. Ha. And big plus, unlike a lot of popsicles,%u00a0there is no extra shit in these, like no added sugar. And there is veggies in them.%u00a0They are basically an all around, eat for breakfast, lunch, dinner, snack, or dessert popsicle.%u00a0%u00a0How can you even go wrong with that.%u00a0
You can’t.
Now it’s popsicle time!
The stuff. Fresh pineapple, fresh spinach, a cucumber, and a lime. That’s it, nothing else.%u00a0
Pineapple and juice from lime into the blender. Blend until smooth.
Add in the cucumber, blend until smooth%u00a0
Last but not least, add in spinach, blend until smooth.
Bright green goodness. And that’s pretty much it. And really, you could just stick it all into blender at once, I just blended the ingredients one by one for the sake of the pictures.
Pour that goodness into popsicles mold and either stick th sticks in now if they don’t sink or wait about an half hour after they have been in the freezer, just don’t forget the sticks (I almost did).
Mid freeze stick sticking.
Once they are frozen and when it’s feeding time,%u00a0%u00a0you pop them out of the mold and feed the people. Watch your fingers.%u00a0
Happy summer, Happy #popsicleweek
-C
Make 8 3.5 onze popsicles%u00a0
2 1/2 cups fresh pineapple*
1 Lebanese %u00a0cucumber (or half of an English cucumber)
3 large handfuls of spinach%u00a0
Juice of a lime
*Note. You can use frozen pineapple, just thaw it out so it starts to release some of it’s juices. That way you don’t need to add water to the blender to blend everything up.%u00a0
Place all ingredients into a blender and blend until smooth. Pour puree into popsicle molds and stick into freezer. After about 1/2 hour, remove from freezer and stick the popsicle sticks into the molds. Place popsicles back into freezer until completely frozen (about 4-6 hours)%u00a0
Enjoy anytime.
These popsicles are bananas!!!!! (pun intended) I forgot how much I freaking love roasted strawberries and don’t even get me started on roasted bananas.%u00a0 Then when they are all mash up and stuck into a popsicle mold… Just amazing. Rich, creamy and full of so much good flavor plus made with only good stuff. I mean you can’t get much better. This is now my new favorite go to frozen treats.
So a little confession. I made these popsicles with the intention to give them to the littles for a special popsicle breakfast but when I took the first bite of the first popsicle I changed my mind. These popsicles where too good and I wanted then all to myself. I know that makes me sound like a ass but really, they can’t miss something they didn’t know they were going to get.%u00a0 Don’t worry,%u00a0 we ended up at the store that night getting ice cream (for dessert) and a box of Captain Crunch with crunch berries for breakfast the next day instead (which they didn’t even eat because the mr made them with chocolate chip pancakes instead). They were happy, I was happy. Win win.
And lesson learned, make two batches for next time so I can share. I will share next time (maybe).
The stuff. 3 ripe bananas, ripe freshly picked strawberries (they don’t have to be freshly picked) cashew milk, and salt.
Chop bananas into chunks and strawberries in half ans place onto a greased baking sheet.
Pop into a hot oven to roast.
Roasted and all sorts of good (If you are prone to eating you roasted fruit before using it for popsicles, roast extra).
Scoop all the banana into a blending device (I used a hand blender so they went into a measuring cup) add in a pinch of salt ans the milk. Blend until creamy smooth.
For the strawberries just mash them up with a fork on the baking sheet.
Grab your popsicle mold and fill. Start bu scooping a bit of the banana in first, add in a little strawberry, then banana again. Keep layering until the mold is full. Then top off with a popsicle stick.
Into the freezer for the freeze.
And once frozen there are no rules. Eat a popsicle and be super happy.
Enjoy and stay all sorts of cool.
-C
Makes four 3.5 oz popsicles
3 ripe bananas
1 cup strawberries
1/4 cup plant milk (I used cashew, but any is good. Cow milk would work too)
pinch of salt
Preheat oven to 400
Grab a baking sheet and lightly grease it up. Peel bananas and cut into i inch pieces. and place on baking sheet. Remove stems from strawberries and cut in half. Stick those onto baking sheet as well then place the baking sheet into the hot oven.
Roast for about 20 minutes.
Remove from oven and let cool enough to handle. Place the roasted bananas into a blending device, add a pinch of salt and the milk. Blend until smooth. Take a fork and mash up the strawberries, which can be done directly on the backing sheet.
Scoop a bit of banana into each mold, then add a little mashed strawberry.. Continue layering until each mold is filled to the fill line. Add in popsicle stick then pop the filled molds into freezer,
Freeze for at least 4 hours, but 6 to 8 is safer.
Once frozen, pop from molds and eat. You can share but you don’t have too.
Not only is it the first week of summer, it’s also popsicle week! Billy over at the sweet ass blog Wit and Vinegar hosts a little (actually quite large) bloggers party that share all sorts of fun and fantastic popsicle recipes and presents that list to the world. There are popsicle flavors up the wazoo…Pretty stinkin cool right.
So my contribution to the world of popsicle eaters is one of my all time favorites (maybe the absolute best one yet).. Carrot Ginger Orange.
For those who know me, this flavor combination should come as no surprise. Carrots are my thing. I eat them all day, every day. Sure I eat a shit ton of other stuff, but always carrots. Carrots are in my breakfast,lunch, and dinner. If I need a snack, I grab a carrot. There is just something so satisfying not to mention so easy about carrots. Eaten alone, with mustard or hummus, or dipped in peanut butter of cinnamon..Carrots can do just about anything. I mean I eat so many carrots that no shit, my skin is a slight tint of orange (seriously for reals. Something about an abundance of carotene) Crazy I know, but what can I say. I really like carrots. %u00a0%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0 (that’s what I say when people ask me why I am glowing orange)
So naturally the carrot made it’s way into my popscile mold. And now it’s for real. Carrots really can do anything.
Another win for carrots everywhere.
And popsicles.. Just in time for that hot as shit weekend we are about to have.
GO POPSICLES CO!
The stuff. Carrots, an orange, some fresh ginger, and some water. Simple simple and no, I didn’t forget the sweetener… these pops have no need (although if you want, go ahead and add a smidge or splash of something sweet)
Start by chopping up the carrots and sticking them into a pot with some water. Not a lot, just enough that it almost cover the carrots, and stick that pot onto the stove, cover and cook on medium heat until tender. Make sure to check that the water doesn’t completely evaporate or you will have burnt carrots which taste just fine, but not as a sweet popsicle
While the carrots are tenderizing, zest the orange then juice it and grate up some fresh ginger.
Once the carrots are fork tender, dump in the juice, the zest, and the ginger. Stick pot back on heat for just a few more minutes to meld the flavor together.
Dump the contents of the pot into the blender and blend blend blend until smooth.
Grab your mold and pour blended mixture into it.. Because the mixture is thick, you don’t have to wait to stick the sticks in so go ahead and do that now.
And into the freezer they go!
Serious popsicle goodness right there.
Happy Popsicle Week. Go ahead and make them all!
-C
Makes about four or five 3.5 oz popsicles
3 medium sized carrots
1 orange (zest and juice)
1-2 teaspoons fresh ginger
water
Note. I did not use and sweetener and did not miss it but if you really think you need it, add a little bit of honey or sugar. But really, they are sweet enough so maybe give them a chance without it.
Start by chopping the carrots up into coins and stick them into a pot with enough water to just about cover the carrots. Stick on stove on medium heat and place a lid on the pot. Cook carrots until tender.
While that’s happening, zest and juice orange and grate up the fresh ginger. (I used 1 teaspoon of ginger at first, but after I blended it, I decided that I wanted a little more so I added another teaspoon)%u00a0 Once the carrots are soft, dump in all the juice, zest and ginger. keep on heat for a few more minutes to let the flavors all meld together.
%u00a0And now dump the pot of carrot goods into the blender and blend the crap out of it until smooth. (add in a splash or two of water if needed. Taste your puree and if you want more ginger, add it it.( can also decide now if you want any sweetener..
Now pour the mixture into you popsicle molds and follow the mold directions on how to use it (add popsicle sticks and stick it in the freezer)
Freeze until frozen.
Remove from freezer and let sit until pops slip from mold.
THE LOVELY CRAZY
August 19, 2019 by maximios • Blog
Yes you read that right. Corn. In a popsicle.
What?
No it is not weird or gross or anything. I wouldn’t do that to you. These popsicles are down right deeee-lightful. Rich and creamy and sweet. Both the creamy coconut and the toasted coconut pair perfectly with the sweet corn flavor. They truly are delicious and I think that if you give them a try, you will think so too. And really, now that it is like almost summer, who doesn’t have a little extra corn laying around. So you might as well just make a batch.
And then you will thank me for introducing you to the goodness that is a toasted coconut and corn popsicle. Heck, the mr even ate one and he (still, after I have proven him wrong on a many occasions) says he hates corn. So if a corn hater likes these, imagine what a corn lover will think. HAHA. Corn lover.
To the popsicles!
The stuff. Corn, full fat coconut milk, shredded coconut, and maple syrup.
First, remove corn from cob and place on a baking sheet. Bake in oven for 10-ish minutes until corn is cooked and all nice and sweet.
And don%u2019t forget to toast the coconut. A few minutes in the oven is all it needs.
Now to blend. Corn and coconut milk go in first to blend until nice and smooth. Then add in the maple and coconut and blend until just combined. That will leave a little coconut texture. If you want it smooth, well just blend until completely smooth. Do what feels right to you.
Thick, rich and creamy popsicle mixture.
Now pour it into the molds and stick into the freezer. You could probably stick the sticks in now or wait a little while for the mixture to set a bit, but just don%u2019t forget to get sticks in those popsicles before they completely freeze. That would suck.
Pop those lovelies out of the molds and there you go.
The anticipation is over. Eat a popsicle
-C
makes 4 average sized popsicles
2 ears corn (about a cup of corn kernels)
1 cup full fat coconut milk (the canned stuff)
1/4 cup shredded unsweetened coconut
2- 4 tablespoons maple syrup
Note. If you have left over cooked corn, just use that. You don%u2019t need to recook it so skip the cooking corn step.
Preheat oven to 400
Remove corn kernels from cob and place on a baking sheet pretty evenly. Pop into the oven for 10 minutes of so or until the corn is cooked through and nice and sweet.
Remove corn and dump it into blender and set aside to cool for a few minutes. Place the coconut onto the baking sheet and pop into the oven for 3-4 minutes to just lightly toast. When the coconut is toasted, remove from oven.
Grab the blender with the corn and pot in the coconut milk. Blend until smooth. Add in the maple (start with 2 tablespoons and work your way up to the sweetness you like) and the toasted coconut. Blend quickly just to combine for a slightly more textures popsicle or blend completely smooth if you would rather a smoother popsicle.
Pour mixture into popsicles molds and place into freezer. After the mixture sets up (about an hour) pop sticks into molds. Continue to freeze until completely frozen. Usually 4-6 hours.
And then when it is popsicle time, remove popsicles from molds and eat them.
First official week of summer plus #popsicleweek means we all have to make popsicles. It is not a option, it’s a must. The question is what kind of popsicles to make.
Well here you go, I got one for you right here. Pineapple, cucumber, spinach popsicles.%u00a0I highly, highly recommend them because they are amazing and you and everyone will love them.%u00a0No joke. I had two littles tell me that they are the best popsicles they have ever eaten. Then Koko damn near ate my hand off when I was trying to slow the baby down while he was eating his so he didn’t get brain freeze. After he finished off his popsicle, he turned around and went after his brothers popsicle. It was crazy. Screaming, green faced, baby charging after a popsicle. It was like an animal planet episode.%u00a0
%u00a0And so there you have it, all the littles we into them, the mr was into his, and me, I might eaten one or two and maybe I was licking all of them in between taking pictures. Ha. And big plus, unlike a lot of popsicles,%u00a0there is no extra shit in these, like no added sugar. And there is veggies in them.%u00a0They are basically an all around, eat for breakfast, lunch, dinner, snack, or dessert popsicle.%u00a0%u00a0How can you even go wrong with that.%u00a0
You can’t.
Now it’s popsicle time!
The stuff. Fresh pineapple, fresh spinach, a cucumber, and a lime. That’s it, nothing else.%u00a0
Pineapple and juice from lime into the blender. Blend until smooth.
Add in the cucumber, blend until smooth%u00a0
Last but not least, add in spinach, blend until smooth.
Bright green goodness. And that’s pretty much it. And really, you could just stick it all into blender at once, I just blended the ingredients one by one for the sake of the pictures.
Pour that goodness into popsicles mold and either stick th sticks in now if they don’t sink or wait about an half hour after they have been in the freezer, just don’t forget the sticks (I almost did).
Mid freeze stick sticking.
Once they are frozen and when it’s feeding time,%u00a0%u00a0you pop them out of the mold and feed the people. Watch your fingers.%u00a0
Happy summer, Happy #popsicleweek
-C
Make 8 3.5 onze popsicles%u00a0
*Note. You can use frozen pineapple, just thaw it out so it starts to release some of it’s juices. That way you don’t need to add water to the blender to blend everything up.%u00a0
Place all ingredients into a blender and blend until smooth. Pour puree into popsicle molds and stick into freezer. After about 1/2 hour, remove from freezer and stick the popsicle sticks into the molds. Place popsicles back into freezer until completely frozen (about 4-6 hours)%u00a0
Enjoy anytime.
These popsicles are bananas!!!!! (pun intended) I forgot how much I freaking love roasted strawberries and don’t even get me started on roasted bananas.%u00a0 Then when they are all mash up and stuck into a popsicle mold… Just amazing. Rich, creamy and full of so much good flavor plus made with only good stuff. I mean you can’t get much better. This is now my new favorite go to frozen treats.
So a little confession. I made these popsicles with the intention to give them to the littles for a special popsicle breakfast but when I took the first bite of the first popsicle I changed my mind. These popsicles where too good and I wanted then all to myself. I know that makes me sound like a ass but really, they can’t miss something they didn’t know they were going to get.%u00a0 Don’t worry,%u00a0 we ended up at the store that night getting ice cream (for dessert) and a box of Captain Crunch with crunch berries for breakfast the next day instead (which they didn’t even eat because the mr made them with chocolate chip pancakes instead). They were happy, I was happy. Win win.
And lesson learned, make two batches for next time so I can share. I will share next time (maybe).
The stuff. 3 ripe bananas, ripe freshly picked strawberries (they don’t have to be freshly picked) cashew milk, and salt.
Chop bananas into chunks and strawberries in half ans place onto a greased baking sheet.
Pop into a hot oven to roast.
Roasted and all sorts of good (If you are prone to eating you roasted fruit before using it for popsicles, roast extra).
Scoop all the banana into a blending device (I used a hand blender so they went into a measuring cup) add in a pinch of salt ans the milk. Blend until creamy smooth.
For the strawberries just mash them up with a fork on the baking sheet.
Grab your popsicle mold and fill. Start bu scooping a bit of the banana in first, add in a little strawberry, then banana again. Keep layering until the mold is full. Then top off with a popsicle stick.
Into the freezer for the freeze.
And once frozen there are no rules. Eat a popsicle and be super happy.
Enjoy and stay all sorts of cool.
-C
Makes four 3.5 oz popsicles
Preheat oven to 400
Grab a baking sheet and lightly grease it up. Peel bananas and cut into i inch pieces. and place on baking sheet. Remove stems from strawberries and cut in half. Stick those onto baking sheet as well then place the baking sheet into the hot oven.
Roast for about 20 minutes.
Remove from oven and let cool enough to handle. Place the roasted bananas into a blending device, add a pinch of salt and the milk. Blend until smooth. Take a fork and mash up the strawberries, which can be done directly on the backing sheet.
Scoop a bit of banana into each mold, then add a little mashed strawberry.. Continue layering until each mold is filled to the fill line. Add in popsicle stick then pop the filled molds into freezer,
Freeze for at least 4 hours, but 6 to 8 is safer.
Once frozen, pop from molds and eat. You can share but you don’t have too.
Not only is it the first week of summer, it’s also popsicle week! Billy over at the sweet ass blog Wit and Vinegar hosts a little (actually quite large) bloggers party that share all sorts of fun and fantastic popsicle recipes and presents that list to the world. There are popsicle flavors up the wazoo…Pretty stinkin cool right.
So my contribution to the world of popsicle eaters is one of my all time favorites (maybe the absolute best one yet).. Carrot Ginger Orange.
For those who know me, this flavor combination should come as no surprise. Carrots are my thing. I eat them all day, every day. Sure I eat a shit ton of other stuff, but always carrots. Carrots are in my breakfast,lunch, and dinner. If I need a snack, I grab a carrot. There is just something so satisfying not to mention so easy about carrots. Eaten alone, with mustard or hummus, or dipped in peanut butter of cinnamon..Carrots can do just about anything. I mean I eat so many carrots that no shit, my skin is a slight tint of orange (seriously for reals. Something about an abundance of carotene) Crazy I know, but what can I say. I really like carrots. %u00a0%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0 (that’s what I say when people ask me why I am glowing orange)
So naturally the carrot made it’s way into my popscile mold. And now it’s for real. Carrots really can do anything.
Another win for carrots everywhere.
And popsicles.. Just in time for that hot as shit weekend we are about to have.
GO POPSICLES CO!
The stuff. Carrots, an orange, some fresh ginger, and some water. Simple simple and no, I didn’t forget the sweetener… these pops have no need (although if you want, go ahead and add a smidge or splash of something sweet)
Start by chopping up the carrots and sticking them into a pot with some water. Not a lot, just enough that it almost cover the carrots, and stick that pot onto the stove, cover and cook on medium heat until tender. Make sure to check that the water doesn’t completely evaporate or you will have burnt carrots which taste just fine, but not as a sweet popsicle
While the carrots are tenderizing, zest the orange then juice it and grate up some fresh ginger.
Once the carrots are fork tender, dump in the juice, the zest, and the ginger. Stick pot back on heat for just a few more minutes to meld the flavor together.
Dump the contents of the pot into the blender and blend blend blend until smooth.
Grab your mold and pour blended mixture into it.. Because the mixture is thick, you don’t have to wait to stick the sticks in so go ahead and do that now.
And into the freezer they go!
Serious popsicle goodness right there.
Happy Popsicle Week. Go ahead and make them all!
-C
Makes about four or five 3.5 oz popsicles
Note. I did not use and sweetener and did not miss it but if you really think you need it, add a little bit of honey or sugar. But really, they are sweet enough so maybe give them a chance without it.
Start by chopping the carrots up into coins and stick them into a pot with enough water to just about cover the carrots. Stick on stove on medium heat and place a lid on the pot. Cook carrots until tender.
While that’s happening, zest and juice orange and grate up the fresh ginger. (I used 1 teaspoon of ginger at first, but after I blended it, I decided that I wanted a little more so I added another teaspoon)%u00a0 Once the carrots are soft, dump in all the juice, zest and ginger. keep on heat for a few more minutes to let the flavors all meld together.
%u00a0And now dump the pot of carrot goods into the blender and blend the crap out of it until smooth. (add in a splash or two of water if needed. Taste your puree and if you want more ginger, add it it.( can also decide now if you want any sweetener..
Now pour the mixture into you popsicle molds and follow the mold directions on how to use it (add popsicle sticks and stick it in the freezer)
Freeze until frozen.
Remove from freezer and let sit until pops slip from mold.
Eat until gone.
Make more popsicle.