"On a scorchingly hot day like today, what could be better to keep oneself cool than starting with these refreshing Popsicles. "Breakfast on a stick" more precisely: creamy coconut milk and mixed berries Popsicles dipped with toasted crisp quinoa and shredded coconuts at the top. Each lick or bite is full of coconutty creaminess enhanced with sweet and tart berries. Such a delight! Have a wonderful Sunday everyone!
"
Coconut And Mixed Berry Breakfast Popsicles With Toasted Quinoa
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Makes 8 Popsicles
INGREDIENTS
1 13.5 oz. can of full-fat coconut milk
1 tsp vanilla extract
2 Tbsp manuka New Zealand honey or other variety of your choice
2 cups mixed fresh berries (blueberries, strawberries, raspberries, blackberries)
2 Tbsp granulated sugar
1 tsp lemon zest
¼ cup toasted quinoa
¼ cup unsweetened shredded coconut
¼ cup agave nectar
INSTRUCTIONS
In a medium bowl, whisk together the coconut milk, vanilla extract and the honey until well-combined.
Over low to medium heat on the stove, place mixed berries and the sugar in a heavy saucepan, stirring frequently and cook for 5-6 minutes until the berries softened and juices are released. Take it off the heat and let cool to room temperature.
In a food processor, gently blend the berry mixture until thick and creamy in texture still with small bits of fruits remaining.
Pour the coconut milk mixture into popsicle molds, fill each mold to about 2/3 way up. Place in the freezer for 10 minutes, then top each mold with the berry mixture. Freeze for another 30 minutes. Then insert the popsicle sticks and let the popsicles freeze for a minimum of 4 to 5 hours or overnight in the fridge for them to set completely.
Remove the popsicles from molds once firm and set, quickly dip the tips into a little bit of agave nectar and sprinkle with toasted quinoa and shredded coconut.