Blue Strawberry Pitaya Popsicle
- Yield: 4 1x
Ingredients
For the Pink Stripe:
2 tbsp Coconut Cream
1 cup unsweetened coconut milk
2 tbsp Yoso coconut yogurt
5 frozen strawberries
½ cup frozen raspberries
12 fresh or frozen raspberries for the popsicle tray
1 tbsp pitaya powder
1 popsicle tray with 4 popsicle holders
For the Blue Stripe:
2 tbsp Coconut Cream
1 cup unsweetened coconut milk
2 tbsp Yoso coconut yogurt
1 scoop Blue Majik Powder
1 tsp organic lemon extract or fresh lemon squeezed
2 whole circle slices of a mini watermelon
mini star or heart shaped cookie cutter
1 Popsicle tray with 4 popsicle holders
Instructions
- In a blender add coconut cream, coconut milk, yogurt, lemon, blue majik powder and blend well.
- Add to popsicle tray and freeze. In the meantime, blend all the pink berry ingredients.
- After about 3 hours fill the popsicle tray with the pink mixture and freeze for another 3 hours.
- Run tray under warm water for about 30 seconds to get popsicle out easily and enjoy!
- Makes 4 popsicles.
Notes
Special Thanks To:
Photos by Lisa San Filippo
Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography. www.momentscalgary.com