August, the month of hotness. I’m back in sunny Los Angeles where the temperatures have been hitting over mid to high 80’s everyday since I’ve been back. If you look at my instagram feed, you know I have a huge sweet tooth. In Europe, I’ve been eating gelato twice every single day so I packed on a couple pounds, and now have an even bigger sweet tooth. Whilst craving my Italian gelato, my best friend Jennia and I decided to make our own guilt-free melon popsicles. While we were at it, we decided to also make a guilt-free peach and coconut cream popsicles! 1. For the melon popsicles, all you need is one melon. Yes, it’s that easy! Slice the melon in half, remove the seeds and scoop out the meat
2. Place the sliced melons in the blender and purée until they completely turn into liquid. If it’s a properly ripped melon, there’s no need to add sugar since it will already be super sweet! Adding a pinch of salt will enhance the sweetness.
3. Pour the purée in the popsicle molds and freeze for about 4 hours.
4. If you have left over puree you can drink it as a juice. It’s so sweet and refreshing!
5. After about 4 hours (the best results for a completely frozen melon popsicle would be 7 hours) you got yourself some melon popsicles!
Voila! Wasn’t that super easy?
Now on to the peach and coconut cream popsicles!Here’s what you’ll need:
- 3 white peaches
- Agave nectar
- 1/2 teaspoon of vanilla
- Coconut cream (trader joes)
- pinch of salt
- 6 popsicle molds
1. Take a cup of coconut cream, 1/2 tsp of vanilla, a drizzle of agave nectar (just a little bit), and a pinch of salt. In low heat keep stirring until it boils up and turn off heat to let it rest for it to cool off.
2. Make sure to thoroughly wash your peaches since you’ll be keeping the skin on. Take 2 peaches and roughly dice them into medium size pieces.
3. Heat the diced peaches with their skin on in a small saucepan over medium heat. Once they start to bubble, reduce to low heat. Stir occasionally (every 2 minutes) for 7 mins. Put it to rest so it can cool off.
4. Using a blender or food processor, add the peaches and pulse it. You want it to be near puree but still chunky enough for you to have some texture.
5. Combine 1 cup of the peaches you just pulsed and 1 cup of coconut cream and mix them into a measuring cup. Keep at least half a cup of extra pulsed peaches on the side for later.
6. Pour the mix of peaches and coconut cream covering about half of the popsicle mold. Remember that peach that we haven’t used yet? Cut half of that peach and cut 6 very thin slices and slide each of them into the wall of the popsicle mold. Place the molds inside the freezer for about 25 minutes.
7. After 25 minutes, add the rest of the 1/2 cup of blended peach into your popsicle molds, place the lids, and freeze them for at least 7 hours. You’ll get the best results if you freeze them overnight.
Tah-dah! Super healthy and guilt free peach and coconut cream popsicles are ready for ya!