coconut shell fruit popsicles

Ummm, it was 85 degrees here today.

It’s been in the 60’s + 70’s for the past month and a half.

There have been no spring snowstorms.

Something weird is going on around here. 

So let’s celebrate with popsicles. 

Because? 

I’m melllltiiiing!

Ohhh popsicle mold, how you have been neglected.

Until today and the rest of the summer.

Because this isn’t spring, it’s summer.

And the heat makes me crave fruit like no other.  And the dryness in Colorado makes me feel like I’ve been chewing on cotton balls.

So, instead of using straight juice with the sliced fruit I mixed in Vita Coco Coconut Water for extra hydration. 

And don’t think I’m crazy, but for long bike rides [or runs, swims, etc.] I notice a positive difference in how I feel overall when drinking a 50/50 coconut water + plain water mixture, in comparison to 100% water.  It’s rare that I buy coconut water [pricey!], but Vita Coco was nice enough to send me a few samples.  Instead of just gulping them down I wanted to use them in a recipe.

But don’t worry, you don’t have to use it in the mix.  I’ll include a few variations at the end of the recipe.

In a sea of sale-priced green pineapples, I found one glistening, ripe pineapple just waiting to be snatched up.

I have major issues when cutting pineapples.  Not with the actual process but with the fact that I can’t help but eat half of it along the way.  Luckily, I was able to save some for the point of today’s post.

Oh yeah, and like the post title mentioned these are covered in a coconut shell.

I’ve been a little coconut happy lately.  Don’t expect that to change anytime soon.

Feel free to go at this guy with your teeth or a spoon.

The shell crunches off when bitten just like popsicles covered in a chocolate shell.  But who needs chocolate when you have coconut?

Okay, I guess I still do but just not today.

Print this!

Coconut Shell Fruit Popsicles

yields ~4

*This recipe is slightly vague, as a lot of the measurements will vary depending on the size of your molds and how many popsicles you make.

• 100% fruit juice, no sugar added [peach, white grape, pineapple, etc.]
• coconut water
• 2 kiwis, thinly sliced
• 3/4 cup pineapple, thinly sliced
• 2 Tablespoons coconut butter
• 2 Tablespoons unrefined extra virgin coconut oil

1. Place as much fruit into the molds as you want.  I packed them to the top, but did not tightly pack.
2. Pour in half coconut water + half juice.
3. Freeze until solid.
4. While freezing, melt the coconut butter + coconut oil in a pan over low heat and stir until smooth.  Pour into a bowl.
5. Let cool before pouring on the popsicles, but not to the point where it turns back to solid [~75 degrees].
6. Take the molds out of the freezer and let sit until you are able to slide them out.
7. Line a small baking sheet with parchment paper.
8. Release the popsicles from the molds, and using a spoon and/or tipping the bowl around, drip the coconut mixture over the popsicle.  It should start to set immediately.
9. Place on the parchment, then repeat and place in the freezer for just a few minutes before eating.

notes:

• If biting into frozen fruit is too hard on your teeth, blend the mixture until smooth and pour that into the molds.  Top with the same melted coconut mixture after they’re frozen.
• You can use all juice, instead of the coconut water/juice mixture.  They will be slightly sweeter.
• I used a mixture of coconut butter + oil, to produce a nice smooth coating.  Feel free to use 100% coconut butter, or coconut oil.  They will both work.  Coconut butter will add a richer coconut flavor.

Bring it summer!

Ashley

vanilla bean coconut butter cups with chocolate peanut butter

Guess what?

Today’s recipe does not involve potatoes.

Although, you could pour the below coconut butter on top of a sweet potato. 

But let’s get back to the point. 

If coconut butter becomes solid when chilled, why not turn it into a no-bake treat? 

It’s like a chocolate peanut butter cup, except sub out the chocolate for creamy coconut butter.

And the inside isn’t your average, run-of-the-mill peanut butter, it’s chocolate peanut butter.

And the coconut butter has been taken to the next level with the addition of vanilla beans.

One of my favorite ingredients ever.

I adore all things vanilla.

The most un-boring flavor to ever live.

Instead of a heaping spoonful of almond butter with tomorrow’s breakfast, one of these will be happily plopped on top. 

Print this!

Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter

yields ~20 mini cups // *edited 2/28/13

for the cups:

• 1 cup coconut butter, melted
• 1 vanilla bean, seeds scraped
• 2 tablespoon extra virgin coconut oil, melted
• 1 tablespoon warmed honey/maple syrup, or pure cane sugar, optional

for the chocolate peanut butter filling:

• 1/2 cup natural creamy peanut butter
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 tablespoon maple syrup, warmed
• pinch fine grain sea salt

1. In a small bowl, combine the peanut butter, cocoa powder, maple syrup, and pinch of salt.  Stir until smooth.  Mixture will be thick.  Set aside.
2. Add your melted [see notes] coconut butter to your food processor and turn on.  If you just made the coconut butter, keep it spinning in the food processor.
3. Add the melted coconut oil and let process for 15sec.  
4. Add the vanilla bean seeds and warm honey or 1T pure cane sugar if using.  Continue to process until smooth.  Add 1T extra melted coconut oil to smooth out if necessary.  If using honey it can take an additional 5+ minutes to smooth out again.
5. Line a mini muffin pan with 20 mini liners and add about 1 1/2 teaspoons of coconut butter to the bottom of each.
6. Take about 1t of the chocolate peanut butter and flatten it slightly in between your fingers.  Place on top of each cup.
7. Top with 1 – 1 1 /2 teaspoons coconut butter and lightly tap the top to level. 
8. Sprinkle with coarse sea salt if desired.
9. Place the pan in the freezer or fridge to set.  Best if stored in a sealed container in the fridge.

notes: I use an 11c Cuisinart food processor.  *One reader informed me that the honey did not allow the mixture to smooth out after adding.  Mine worked after 5min of processing, but to play it safe you may just want to add sugar.  If you don’t have coconut oil to add to the butter, do not sub any other oil.  To melt your coconut butter:  Place glass jar of your coconut butter a cold water bath in a medium sized pot.  Make sure the water is below the top of the bowl/jar.  Turn the heat on low and gently heat the coconut butter.  You don’t want to start on a higher heat or start with hot water or the bowl/jar can crack.  Stir until melted.  Or, heat in a microwave safe bowl in 30 second increments, stirring after each until smooth.

…

How to make coconut butter: [yields ~ 1 1/3c]

• 4 cups unsweetened shredded coconut 

1. In a food processor [11c works great with 4c of coconut], add the coconut and turn on until the coconut is creamy.  Scrape the sides of the bowl as necessary [I’ve found a butter knife works the best because plastic spatulas will tear from the blade].  Takes about 6-10min. 
2. Once it’s smooth, I make sure to scrape the bottom + sides really well and continue to process for another 1-2min until completely drippy.
3. If using, add in vanilla beans, warmed maple syrup [or honey], etc. while turned on.  Process until smooth.  For every cup of coconut butter, I recommend adding no more than 1T of warmed honey/maple syrup or the mixture won’t smooth out.  You can also use pure cane sugar.
4. Store in a sealed jar, in a cool cabinet.  Melts at about 75 degrees.

Check my post on common problems when making coconut butter and other nut butters if you need a little help!

And for a little refresher:

Coconut Oil:  Oil that is extracted from the coconut meat.  Extra virgin unrefined coconut oil turns clear when melted and has a smoke point of 350*.  It’s great in baked goods as a butter/oil replacement. 

Coconut Butter:  The coconut meat is pureed into creamy butter.  Coconut butter contains all of the oil, plus the fiber [and other nutrients] from the meat.  It has a bit more texture because of this as well.  Coconut butter is a milky, white color when melted.

A sneak peek from yesterday’s photo shoot with one of my best friend’s Laura, her husband, and their newest addition.  They are so very lovely.

Ashley