Homemade Frozen Treats

The summer isn’t over yet and we’ve certainly had plenty of heat. Cookbook author Pamela Braun stops by Good Day to share some recipes that will keep you hydrated and refreshed on a hot day.


Strawberry & Mango Coconut Water Popsicles

Mango Popsicles:
3/4 cups + 2 tablespoons full-fat coconut milk
1 cup frozen mango chunks
1 tablespoon raw honey
Approx. 14 oz coconut water

Strawberry Popsicles:
3/4 cup full-fat coconut milk
1 cup frozen strawberries
1 tablespoon raw honey
Coconut water

For the mango popsicles, pour the coconut milk, mango chunks and honey into a high-speed blender and blend until smooth and creamy. Pour into a bowl and set aside.

Clean out the blender and do the same with the coconut milk, strawberries, and honey.

Spoon the fruit puree into the bottom of the popsicle molds. You can do as little or as much as you like, but these will be layered with coconut water.  I put about 1 inch of puree into the molds.

Put the popsicle molds into the freezer for one hour.


Island Paradise Sorbet

1/2 cup raw honey
1/4 cup coconut cream
2 tablespoons freshly squeezed lime juice
1 (12 oz) package frozen mango chunks
1 (16 oz) package frozen pineapple chunks
1 medium ripe banana

Add all the ingredients to your blender and puree until everything is smooth.

You can serve this straight from the blender for a soft-serve consistency, or spoon it into your ice cream maker and let it go for about half the time the manufacturer suggests (because it's already pretty frozen)

Scoop it into a freezer-safe container and freeze for 2 to 3 hours to firm it up before serving.                     

LINK: mymansbelly.com

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