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Hot Weather Recipes: Blueberry Basil Coconut Water Popsicles

Photo by Krista Simmons/LAist
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Move over, kale. There's a new obsession in town, and it's stolen our hearts big time. Not that we ever doubted our love of coconut, but there seems to be a ton of awesome options to try out these days, from coconut flour to unsweetened coconut flakes to coconut sugar.

We first got the idea of turning coconut water into popsicles from the abyss that is the Trader Joe's frozen food isle, and decided we could brighten things up by adding some fresh fruit and herbs. Blueberries and basil seemed the natural (and oh-so-alliterative) fit.

You could totally use all coconut milk if you want a creamier popsicle, but we decided to lighten things up by using half coconut water, which contains essential electrolytes that you may have lost after a work out or a round of day drinking. It also has fewer calories and less fat than coconut milk, making for a guilt-free dessert.

Another area of flexibility is in the sweetening of these icy sweets. Raw cane sugar or coconut palm sugar could be swapped in for agave if you'd like. (Dr. Oz and other health experts say that coconut sugar prevents blood sugar crashes because of its lower glycemic index, and it contains potassium and iron than other sweeteners.)

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Anyhow, enough of our yammering on about the awesome health benefits of coconuts. The main point is they taste delicious. Just try it for yourself. Here's how it's done.

*makes 8 popsicles

1/4 cup fresh basil, cut into chiffonade
1/2 pint blueberries
1 cup lite coconut milk
1 cup coconut water
6 tbsp light agave syrup


Place about 5 blueberries and a pinch of basil into the bottom of popsicle molds. In a medium sized mixing bowl, whisk coconut milk, coconut water, and agave syrup until combined.

Using a funnel, fill the popsicle molds with the liquid, leaving room for sticks and ice expansion. Place in freezer overnight. To loosen the popsicles from the mold, place in a bowl of lukewarm tap water for one minute. Remove and enjoy.