Blueberry - Coconut Popsicle
After two, very dismal results, I finally nailed the Blueberry - Coconut Popsicle!
Just look at that color! What gorgeousness!
I have had my heart set on these Blueberry - Coconut Popsicle, the moment I saw them on Pinterest. The thought sweet-tart flavor of the berries and the luscious creaminess of the coconut milk was enough to flutter my heart.
Of all the lovely berries out there, Blueberry boasts of the most health benefits. Unfortunately, it is Sid's least favorite berry too. So I am always finding newer ways to sneak in the goodness of these little, 'anti-oxidant rich, juicy pebbles in his diet.
Blueberry, on the other hand, is a staple in my diet. I cannot imagine my mornings with out this super berry. It's either in my smoothie, or in my oatmeal. I recently discovered Freeze-Dried Blueberries and they have become my favorite snack and salad topping ever since.
Eating blueberries protects the brain from oxidative stress and help guard against age-related dementia. The Phytonutrients in Blueberries protect cells from damage that may lead to cataracts, glaucoma, peptic ulcers, heart disease and even cancer.
My initial attempts at Blueberry - Coconut Popsicle was a disaster. The problem I was using the fat-free and low fat version of Coconut Milk. Do not get me wrong. I have been using Silk® Original Coconutmilk for quite sometime now and I completely love it. It brings an incredible aroma and flavor to my Thai-inspired dishes. I love adding it to my smoothies and iced coffee too. It brings a refreshing change in taste.
When it comes to frozen treats, you gotta bring out the Full-Fat guns. Else, you'd be left with hard, low on flavor, lumps of ice and not the luscious creaminess that you envisioned!
Also remember, not all fats are bad for you. The fat in Coconut Milk is rich in Lauric Acid, a form of Medium Chain Saturated Fatty Acids (MCFAs). Lauric Acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms.
Moreover, the Saturated Fatty Acids and Medium-chain Triglycerides (MCT), present in the Coconut Milk, are easily burned as fuel by the body. MCTs are particularly beneficial because they don’t require bile acids for digestion. They’re directly shunted to the liver via the portal vein.
These Vibrant, Creamy, Vegan-friendly, Dye-free popsicle are not only delicious but packs a nutritional punch as well, thanks to the antioxidant properties of the amazing blueberries. I was a little skeptical as Sid is not too fond of coconuts. But surprising he loved the combination.
I think we found ourselves a new Summer Favorite!
|Recipe Snapshot: Blueberry - Coconut Popsicle |
Recipe Inspiration: 5-Minutes for Mom
Makes: 8 (1/4 cup) or 4 (1/2) serving
(1 serving = 1 popsicle)
What I used:
Fresh or Frozen Blueberries - 1 cup
(completely thawed, if using frozen)
Ginger - 1/2 tsp, finely minced or grated
Agave Nectar / Maple Syrup / Honey - 1/4 cup (I used Maple Syrup)
Lemon Juice - Zest and juice of half a lemon
Coconut Milk - 1 cup
What I did:
1. In a blender, puree the blueberries along with the grated ginger, zest and juice of half a lemon.
2. Add the coconut milk and sweetener of choice and blend well. I used Maple Syrup. Agave Nectar or Honey can be substituted instead.
3. Pour into prepared popsicle molds and freeze for anywhere from 4 hours to overnight.
4. Remove from the mold and enjoy!
Blueberries have reached superstar status in terms of their unique health benefits. Most health research on blueberries involves their phytonutrient content. Anthocyanins - the colorful antioxidant pigments that give many foods their wonderful shades of blue, purple, and red - are usually the first phytonutrients to be mentioned in descriptions of blueberries and their amazing health-supportive properties. While it is true anthocyanins are pretty spectacular when it comes to blueberries and their support of our body systems, there are actually a wide variety of health support phytonutrients found in blueberries.
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