As the weather once again hits the high 90’s here in LA, I turn to my favorite frozen treat. These vegan coconut acai popsicles are creamy, packed with healthy fats, and anti-oxidants. I made some homemade granola and sprinkled it on top of some melted dark chocolate for an extra crunch; plus the cinnamon in the granola pairs perfectly with the acai.
If you don’t have popsicle molds for these vegan coconut acai popsicles, don’t worry! You can easily pour the mixture into a large glass Pyrex pan, then scoop it out like ice cream. My popsicles take about 2 hours to freeze, but would likely be ready sooner if I stopped checking them obsessively and scooping out little tastes!
When topping the vegan coconut acai popsicles (which is completely optional—I topped half, and left the other half in the molds), I like to use a parchment paper-lined cookie sheet as a base. This makes re-freezing a dream while you’re working. And a little dark chocolate mixed with a drizzle of coconut oil goes a long way! You only need a small dollop of chocolate for the granola to stick.
One key step, is chilling the cans of coconut milk in the fridge, preferable overnight. This allows the coconut water to separate from the coconut cream, which is the only part we use for this recipe. I always save the coconut water to have in protein shakes later!
Vegan Coconut Acai Popsicles
Makes 10-12 Popsicles
2 cans full fat coconut milk- refrigerated
1 pkg acai – mine are 3.5 oz
1/2 banana
3/4 c. frozen blueberries
1 T. honey
1/2 t. cinnamon
Defrost the acai package slightly in warm water, just enough so you can break it into pieces. Scoop out the coconut cream and put it in the blender. Add in all the rest of the ingredients and blend very well. Pour into popsicle molds, or a large glass Pyrex pan and freeze for at least two hours. Drink or save the coconut water; it’s delicious!
If you want to top the popsicles, wait until they are completely frozen, then melt a couple tablespoons of dark chocolate chips with a drizzle of coconut oil— this makes it thinner and easier to decorate with. Run the popsicle mold under warm water until they pop out, then place them on a parchment-lined baking sheet and decorate to your heart’s content! Once you’re done, place the entire tray in the freezer. Store the refrozen popsicles in a large container separated by sheets of parchment paper to prevent sticking.
