Late August is the time when folks start to panic, worried that we haven’t taken advantage of summer’s uniquely tasty bounty. The ever-fewer days on this month’s calendar needle us, whispering, “There’s only this many left to grill.”
Thanks to Recipe Redux, however, you can at least stay calm, cool, and healthfully satisfied the next time you hear the tinny tones emanating from the neighborhood ice cream truck. This month, we’ve got nearly 30 recipes for frozen treats: ice creams and “ice creams,” sorbets and snow cones, pies and popsicles, and my own Coconut Chia-Seed Fruit Pops.
No need to chase the truck one last time before it heads to winter storage, my friends (although, I have to say, that sounds like a fun addition to my half-marathon training regimen). We’ve got you covered with chilly concoctions you can make at your leisure, in summer or any season.
Admittedly, this month’s theme was foreign territory for me. The closest I’ve come to creating a frozen treat is putting strawberry soup leftovers in the freezer. But I like chia-seed pudding so much that I have 3-lb bags of the seeds on auto-shipment from Amazon, and I figured it would make for a tasty popsicle with a fun nubbly texture.
For the coconut chia-seed fruit pops (text file of the recipe here), you’ll need:
¾ cup unsweetened coconut milk
3 Tbs chia seeds
1 Tbs coconut oil
½ pound (approx. 2 cups) diced pineapple
1 mango, peeled and roughly cut
A note on the coconut milk used in this recipe: it’s the non-dairy-used-in-your-breakfast-cereal kind, not the straight-from-the-coconut kind. And please use virgin coconut oil, not the processed stuff with a vendetta against your arteries.
Mix the coconut milk, chia seeds and coconut oil in a smooth-walled container (the seeds love to get wedged into corners, where they will stick and make cleaning a real pain if they dry out later). Let sit for 20 minutes, or until a reasonably thick gel has formed. Stir again before using.
In a food processor, combine the pineapple and mango and process until a semi-lumpy mash is formed.
In a mixing bowl, combine the chia-coconut gel and the fruit mash in a 1:2 gel-to-fruit ratio (you will likely have some leftover fruit mash). You can tinker with proportions here to make it more fruit-y or more chia-ful. Scoop the mixture into popsicle molds – or waxed paper cups with a popsicle stick in the middle – and freeze for at least 3 hours.
To remove a popsicle from the mold, run the mold under lukewarm water for 10-20 seconds, then wiggle the popsicle out & enjoy.
So while August may be waning, you can keep summer going for awhile with this month’s list of recipes from fellow Reduxers:
- Emma Stirling, The Scoop on Nutrition – Greek Yogurt Pavlova Popsicles
- Cherie Schetselaar, Grain Crazy – Blackberry Lemon Almond Torte
- Emma Cutfield, The Hearty Heart – Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert
- Carlene Helble, Carlene’s Figments – Peanut Butter Banana ‘Ice Cream’ Sandwich
- Janel Funk, Eat Well with Janel – Peanut Butter and Jelly Ice Cream
- Dr Barb, Nutrition Budgeteer – Simply Fruit Mango-Pineapple Sorbet
- Rebecca Scritchfield, MeFirst – 5-minute Frozen Peach Pie
- gretchen, kumquat – chocolate “ice cream” bars
- Emily Greenfield, The Nutriscientist – Honey and strawberry semifreddo
- Liz Marr, Liz On Food – Peach Lavender Ice Cream
- Elizabeth Jarrard, Don’t (White) Sugar-Coat It – Adult Popsicles: Frozen Boozy Treats
- Regan, The Professional Palate – Frozen Samoa Pie
- Liz Weiss & Janice Newell Bissex, Meal Makeover Moms’ Kitchen – Healthy Blueberry and Mango Snow Cones
- Jessica Fishman Levinson, Nutritioulicious – Watermelon Sorbet
- Alexandra Caspero, Delicious Knowledge - Mango & Coconut Popsicles
- Karman Meyer, Nutrition Adventures – Coconut Ice Cream with Strawberry Puree
- Yuri, Chef Pandita – Acerola Chia Lime Popsicles
- Kristen Bourque, Swanky Dietitian – Peanut Butter Coffee Popsicles
- EA Stewart, The Spicy RD – Luscious Lemonade Pie
- Danielle Omar, Food Confidence RD – Banana Soft Serve
- Katie Caputo- East Meats West – Auntie Rosie’s Ice Cream Pie
- Alysa Bajenaru, Inspired RD – Coffee Granita
- Kara Lydon, Peace, Love, and Food – Peanut Butter Banana “Ice Cream” With Dark Chocolate
- Serena Ball- Teaspoon of Spice – Splendid Key Lime Frozen Yogurt
- Nicole Ferring Holovach, Whole Health RD – Peaches and Rum Ice Cream Pie
- Lisa @ Healthful Sense – Peanut Butter Vanilla Soft Serve
- Jackie Mills, Delicious Diabetes Cooking – Summer Fruit Popsicles
- Audra Losey, Nutrition Know How – Mocha Pops
- Kristina LaRue, Love and Zest – Frozen Berry Yogurt