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Ingredients
Popsicles
2 cans full fat coconut milk
1 batch cashew pulp from cashew milk
½ cup agave
Blue Layer
¼ tsp blueberry extract
⅛ tsp butterfly pea powder
Coconut Layer
¼ tsp coconut extract
Chocolate Layer
2 Tbsp cocoa powder
Almond Cow Popsicles
Prep: 10 minutes, Freeze: overnight
These fun and flavorful Almond Cow Popsicles are the perfect treat for a hot day! Vegan, gluten-free, and a great way to use your leftover pulp.
Servings: 10
Ingredients
Popsicles
2 cans full fat coconut milk
1 batch cashew pulp from cashew milk
½ cup agave
Blue Layer
¼ tsp blueberry extract
⅛ tsp butterfly pea powder
Coconut Layer
¼ tsp coconut extract
Chocolate Layer
2 Tbsp cocoa powder
Directions
Step 1
Add full fat coconut milk, cashew pulp, and agave to a blender and blend until creamy.
Step 2
Separate mixture into 3 separate containers.
Step 3
For the blue layer, add blueberry extract and butterfly pea powder and whisk well.
Step 4
For the coconut layer, add coconut extract and whisk well.
Step 5
For the chocolate layer, add cocoa powder and whisk well. You can also blend these mixtures (separately) if you would rather!
Step 6
In a popsicle mold, add blue layer first and transfer to the freezer for 15 minutes to slightly firm up.
Step 7
Next, add white coconut layer and transfer back to the freezer for another 15 minutes.
Step 8
Lastly, add chocolate layer and place a popsicle stick right through each one. Transfer back to the freezer overnight to fully firm up. Enjoy!