I’ve seen a couple photos floating around about making Popsicles with fruit and coconut water. We love making Popsicles around here, especially with summer arriving soon. The last few days we’ve had some 80 degree weather so we thought we’d give it a try.
- We filled the Popsicles holders half full.
- We then chopped strawberries and filled till the rest of the Popsicles molds were full.
- If it appeared to have strawberries without coconut water, we topped it off with a little more coconut water.
- (We probably could have filled with strawberries first and then just added coconut oil then! But you benefit from our trial first)
The coconut taste is minimal to none for those of you that don’t like coconut (eh hem…my husband). The sugar content is only based off the fruit you choose so if you have a not so sweet batch of strawberries, blueberries, kiwi, or whatever fruit you want to try, you’ll have a less sweet Popsicles.
I found a recipe on pinterest for High Fructose Corn Syrup Free Chocolate Syrup. But how many of you actually make half of the things you pin on pinterest. Less, we ran out of chocolate syrup on a Saturday morning and my husband wanted a mocha. It dawned on me that I had pinned that pin long ago. Thus I found it again and tried it. We’ve made it a few times since, most recently using Dark Chocolate Cocoa powder (I love dark chocolate but not sure it makes the greatest chocolate syrup).
Here’s the link to the original recipe I found. I modified some of the preparation steps to make a little more consolidated.
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup water
dash of salt
1 teaspoon vanilla
Whisk together all ingredients in a saucepan. Bring mixture to a boil, stirring occasionally. Reduce heat and cook 1 minute. Cool. Store in the refrigerator or freezer.
We don’t go through chocolate syrup that quickly and have found it stores really well in the freezer without hardening to a too thick solid state.