Coconut & Fruit Ice Pops
Here's a tasty little frozen treat. Just fruit and coconut milk, and nothing else added!
Makes 8 pops
1 medium banana
3 fully ripe persimmons
2/3 - 3/4 cup coconut milk
Pop molds or paper cups and sticks
My pop molds hold two cups of liquid for eight pops.
You can use paper cups and popsickle sticks, if you like. Use plastic wrap or foil to cover them and keep the sticks upright while freezing.
Squeeze the jelly out of the ripe persimmons and strain the skins, seeds, and solids out. Place in the blender with the banana and about 1/3 cup coconut milk. Puree the mixutre, then add more coconut milk until you reach the amount of puree that you need for your pops (2 cups, in my case).
Pour into the molds. If any come up short, you can dribble more coconut milk in. Either stir it with a stick or leave it as is (you can see some of each in the picture). Cap the molds with the sticks and freeze.
Per pop (1 of 8)
Calories 110, Carb 16g, Fiber 3, Fat 5g, P, 1.5g
Almost any fruits would probably work with this recipe. Bananas work well because they blend up smooth and creamy. Fully ripe persimmons turn jellylike, and after you strain them, they are pretty smooth, too. Coconut milk is amazing, so everything tastes good in the end.
A note on the calories - Persimmons aren't well documented in the nutritino databases. There are mildly sweet and crisp ones, super sweet crisp ones, mildly sweet soft ones, and super sweet soft ones. But, in the databases, they say "persimmon." Your mileage will vary.