I recently bought popsicle molds for us and for our teething babe.
These past two months have been a little hectic seeing we have plans to pack up our whole home and move to the East Coast. I was able to quickly choose a recipe and idea for the Secret Recipe Club. I think the summer months tend to be more difficult but I got to it.
This month I was assigned to Everyday Mom, who is a mother to 3 kids and is partial to cooking sweet items. She has an array of recipes but the best one that intrigued me were the popsicles. She inspired me to make a batch for our whole family and in return they came out so great!
I made two different batches. One had coconut milk and agave nectar and the other was just the fruit for Julianne.
Prep Time: 10 minutes
Cook Time: 4 hours
Keywords: freeze breakfast snack dessert vegan vegan recipes on recipage bananas blueberries summer
Ingredients (6 popsicles)
- 2 bananas, peeled
- 2 cups blueberries, fresh
- 1/8 cup water
- 1/2 cup So Delicious coconut milk
- 2 Tablespoons agave nectar
In a food processor, blend the bananas, blueberries, and water until smooth. Divide mixture in half. Pour one half into 3 popsicle molds. This will be for the baby.
Add the coconut milk and agave nectar to the other half in the food processor and blend. Pour the rest of the mixture into the other 3 molds.
Freeze overnight or for 4 hours. Enjoy! When removing the popsicle, run the mold under lukewarm water for a few seconds before the popsicle releases from the mold.
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