Friday, August 14, 2015

Raspberry coconut popsicles from the garden

Hello from USA! I've been here for the past month, tending to my mom's garden and exploring New York City as well. I would like to share some photos from the garden. This year it has produced many raspberries, cucumbers, tomatoes, okra, onion, garlic, eggplant, swiss chard, herbs of all kinds... I've been weeding constantly and tieing up tomato plants and cutting off their yellow leaves as well. An old quote, "the work in a garden is never done" is always in my thoughts as I work through mosquito bites and muddy fingers. It's been thoroughly sweltering so I decided to make raspberry coconut popsicles as a refreshing treat after a laborious day in the garden. Coconut cream is healthier than cow cream so it's what I prefer to share with my parents. And we have an abundance of raspberries so of course we're using them in everything but feel free to use another berry if you like!

My mom in her garden

Saturated fats
Saturated fats are the unhealthy fats that can clog arteries and cause diseases. They're found in animal products like milk, cream, butter, lard, meat, poultry, fish and so on. Saturated fats should be consumed minimally.

Coconut and saturated fat
Coconuts contain saturated fat as well, but its fat is not the same as animal saturated fat. The make-up of coconut is that of medium-fatty-acids (MFA) which, studies have found, digest like a carbohydrate rather than fat. While there is more research to be done, I prefer coconut cream to cream from cows because we already know that animal saturated fats can clog arteries.

Bumblebee grazing in the garden

Regardless of whether coconut fat digests as a carbohydrate or fat, carbohydrates that are not burned turn into fat, so even coconut fat should not be eaten liberally.

That said, these raspberry coconut popsicles are the perfect refreshment on a hot summer's day, especially as they don't have any refined sugar or unhealthy fats in them! This fun, simple kid-friendly recipe is bound to be enjoyed by most! Happy summer!

Raspberry Coconut Popsicles
Makes 6-7

Raspberry sauce:
1/2 cup of raspberries
1 tbs / msk honey, agave, maple syrup or coconut sugar
a pinch of salt

Coconut ice cream base:
1 can (14 oz or 400 ml) full fat coconut milk (at least 18 grams of fat per 100 grams)
2 tbs / msk honey, agave or maple syrup
a pinch of salt

Chocolate shell:
50 grams (1.5 oz) 70% chocolate, chopped
1 tbs / msk coconut oil

1. In a pan, heat raspberries, sugar and salt until the raspberries break down and thicken. Strain and cool.

2. Blend the coconut milk with the sweetener of your choice and salt.

3. Place a spoonful of raspberries and the bottom of your popsicle mold, then add some of the coconut milk mixture on top, leaving only an inch or two gap between each container. You can add as little or as much raspberry sauce as you like. I like to see white and red in the popsicle so I don't mix them up, but you can if you like. Place the tops on and freeze until frozen.

4. If you'd like to add chocolate on them, here's how: melt the chocolate and coconut oil together for about 30 seconds in the microwave. Stir and allow to cool until it's at room temperature. Extract the popsicles from the mold (by dipping them in warm water for a few seconds) and drizzle with chocolate. The sauce should set directly once it hits the frozen popsicle! Freeze again if you'd like or eat immediately! Enjoy and Happy Summer!

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