Guilt-less Desserts & Treats for your Family
These Fruity Coconut Icy Poles were an invention of necessity. It’s hot; today was really hot and sometimes it’s already 30 degrees (86F) at breakfast time. I’ve had to forgo my morning runs and bacon and egg breakfasts due to the heat so starting the day with something cooling and refreshing is a must. Enter these Fruity Coconut Icy Poles.
If I told you that my kids had coconut, fruit, nuts and some seeds for breakfast you’d probably think I was a pretty good Mum. If I told you that my kids had had an icy pole for breakfast you’d probably report me! But here’s the thing; with these Fruity Coconut Icy poles they can have both. They can think you are the world’s best mother for letting them have an Icy Pole for brekky whilst you secretly smirk knowing that they are having a nutritious start to the day.
These Fruity Coconut Icy poles aren’t just for breakfast (obviously!) and feel free to change up the recipe based on what you have in your fridge. For example; you could swap the passionfruit for kiwi in the Mango Coconut Icy Pole or the raspberries for blueberries in the Berry Coconut Icy Pole. I have written the recipe up a little differently than normal. Why? Because everyone’s Icy Pole Moulds are different and I wanted to make this as simple as possible. My moulds can hold 90mL, so I have based the measurements on this. Yours may be bigger; in which case add an extra ½ tablespoon here and there to make up the difference. The ingredients list the amounts for 1 Icy Pole. I have written it this way as some sets have 6 mould, others have 8 or 4 so by writing up an individual serve you can multiply it as many times as you need. I hope I haven’t over complicated things in my quest to make things simpler!
Want more simpleness? I even made a picture for you with the ingredients listed. I think it looks pretty!
It’s going to be a hot week so I urge you to make a bunch of these and have them ready in the freezer for when you need a quick cool down. Icy pole moulds can be bought from most supermarkets and stores. They don’t need to be fancy; the fanciness comes from the pretty, natural fruit colours.
- 2 Tablespoons Mango Puree (fresh or frozen)
- 1/2 - 1 Tablespoon of chopped raw Macadamias (omit if allergic)
- 2 Tablespoons Coconut Cream (or thickened coconut milk)
- Pulp of 1 Passionfruit
- 1/2 - 1 Tablespoon of Coconut Cream (or thickened coconut milk); enough to fill mould
- 1 1/2 Tablespoons of Coconut Cream (or thickened coconut milk)
- 1/2 teaspoon Honey (replace with Maple Syrup if Vegan)
- 1 Tablespoon chopped, raw Nuts (Almonds, Macadamias, Cashews etc)
- 1 1/2 Tablespoons purred Berries; Raspberries, Strawberries, Blueberries etc (fresh or frozen are fine)
- 1 Tablespoon of Coconut Cream (or thickened coconut milk); enough to fill mould
- Sprinkle of Chia Seeds
- The ingredients list the amounts for 1 90ml icypole mould. Make as many icy poles as you can with your moulds in either flavour.
- Using your icy pole moulds place the ingredients into the moulds in the order that they are listed.
- Place the stick into the mould and seal.
- Repeat as many times as required.
- Place the icy poles in the freezer for at least 9 hours (they can stay in there for a few days).
- Sometimes the icypoles are difficult to remove from the moulds, in which case run them under warm water first to gently loosen.