PAPAYA & POMEGRANATE POPS

June, 2016 // recipes

INGREDIENTS
  • 1/ 2 cup (125 ml) unsweetened pomegranate juice
  • 1/ 2 cup (75 g) raw cashews, soaked in cold water overnight
  • 250 g peeled & seeded papaya, coarsely chopped (approximately 1/ 2 medium papaya)
  • 1/ 2 cup (125 ml) coconut milk
  • 4 cup (60 ml) ANTIOXIDANT Inner Beauty Boost
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/ 4 cup (60 ml) freshly squeezed lime juice
METHOD
  1. Pour the pomegranate juice into the bottom of six 100 ml popsicle moulds. Freeze for 1-2 hours, or until almost frozen solid.
  2. Drain and rinse the cashews under cold water. Place the cashews and remaining ingredients in a high-speed blender. Blend until smooth. Refrigerate until pomegranate juice is frozen.
  3. Spoon or pour papaya mixture into the moulds to fill completely. Insert popsicle sticks. Freeze for a further 4 hours or overnight, until completely frozen.
  4. Run moulds briefly under warm water to help release the popsicles.

 

Popsicles can be stored in the freezer for up to 3 months.


 

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