Vegan Recipe:

Over the years we have been adjusting our diet to be as healthy as possible.  But since last year we have been trying to adjust our diet, so when we get our blood drawn to monitor our health with our doctor, that the results will reflect good health.  Good cholesterol, normal blood pressure and no general inflammation and whatever else we need to know.  So excited at this time Loren’s blood work came back all normal, with the HDL just a little low.

I don’t know about you, but Loren and I often enjoy finishing of our main meal with something special.  Sometimes we grab a handful of nuts, but other times we like something on the sweet side. Cookies and candy just dump too much sugar into our system and are foods that cause inflammation which is the basis for a lot of diseases.   So I am always I am always looking for healthful recipes or experiment to develop my own recipes.

I found some recipes on how to make creamy vegan pops using oatmeal, garbanzos or other thickeners, and most popular coconut milk.  In making them they ended up tasting like “health food,” or they were too hard or would be filled with ice crystals. So I have been experimenting for months, finally got the fudgesicles where I wanted them, delicious.  But struggled with the strawberry.  They tasted fake, “blah” or like I wasn’t using real strawberries or natural flavorings.  I ended up eating a lot of hard or ice strawberry pops, more like hard popsicles instead of a nice creamy taste. I finally improved them on the last two tries to my satisfaction.  So I thought it was time to share the recipe.

You might want to tweak it more to your liking.  Have fun.  If you decide to make them I would love to hear from you in how they turned out for you.

 Open .pdf to print recipe: Vegan Pops-Ruthies Kitchen

Fudgesicles

Strawberry Pops

1 can full-fat coconut milk

2-3 Tbs. honey

1tsp. (heaping) Nu-stevia

¼ teaspoon salt

2 tablespoons cornstarch

1½  teaspoons vanilla

(extract or pwd.)

2 Tbs.(rounded) chocolate powder

 

1 can full-fat coconut milk

2-3 Tbs. honey

1tsp. (heaping.)  Nu-stevia

¼ teaspoon salt

3 tablespoons cornstarch

1½ tsp. vanilla (extract or  powdered)

1 Tbs. (heaping.)  strawberry powder

1 Tbs. (heaping.) powdered creamer or                            your choice of powdered milk

3-4 large frozen strawberries

 

Instructions:

  1. Shake the coconut milk thoroughly before opening to mix cream into separated liquid. (Sometimes the cream won’t be shaken into the liquid, spoon out, it will liquefy when warmed.)
  2. Reserve 1/3 cup coconut milk in a small bowl.
  3. Whisk the cornstarch, salt, and vanilla (I like to use powdered vanilla) into the reserved coconut milk, set aside.
  4. Pour remaining coconut milk into a saucepan.
  5. Add honey to the coconut milk while heating on the stove.
  6. Warm the coconut milk on the stove over medium-low heat, continually stirring until the coconut milk and honey just start to bubble. (Be careful because it can burn easily.)
  7. When coconut milk just starts to boil stir in cornstarch mixture with a whisk.
  8. Stir until it thickens and just starts to bubble, immediately removed pops mixture from the  stove.
  9. Whisk in chocolate/strawberry powder* or other flavors of your choice. (If using liquid vanilla stir it in at this time)
  10. Pour mixture into a pouring measuring cup with s spout – scrape sauce pan with spatula. (Makes it easier to pour into the mold.)
  11. Pour into popsicle forms
  12. Ready for the lid.
  13. Cover, put popsicle sticks into holes provided.
  14. Freeze for at least 4 hours to or overnight. (I prefer to freeze over night – some freezers are slower than others.)
  15. Removed from freezer, run warm water over the forms just enough to slide the popsicles out.  Don’t try to run the hot water on all of them, they will get too soft.  I run the hot water over just two at a time, first one side and then the other.  Keep testing them by giving a little pull on the sticks.  As soon as they slide a little bit remove them.
  16. Set in freezer for a few minutes till the slightly softened surface hardens, then slip into a cover.
  17. Slip pops into Ziploc snack bags with one end cut off.
  18. Put back into the freezer till you are ready for your tasty treat.

 

Notes:

*Strawberry mixture: After stirring in the strawberry powder put thee mixture into a blender or bullet – add the frozen strawberries and blend till smooth.  It is ready now to go into the molds.  To get a more fresh like strawberry taste it really helps to blend in the frozen strawberries.  When I tried thawing or thickening the strawberries the pops were filled with ice crystals.  The strawberries are so juicy that it just didn’t work.

Popsicle covers – I use snack zip-lock sacks and cut one end off.  That makes a great cover.  I wash them and reuse them over and over again.

Vanilla flavor:  I like using powdered vanilla, that is why I stir it in with the cornstarch.  If you use vanilla extract, then you will stir it in at the time when you stirring in the flavoring.

Loosening pops from the form:  When running the water run it only on 2 at a time, pull gently on the sticks, as soon as they are loose enough to come out, remove and put into the fridge to refreeze the soften part.

Flavorings:  I find when I used chocolate 2 Tbs. work great for “Fudgesicle” flavor.  If you want a lighter chocolate flavor, just use 1 slightly heaping Tbs.  If you use one Tbs. of flavoring it makes the pop more creamy to add a heaping Tbs. of dry creamer or your choice of powdered milk .

Fruit flavorings:  I have been getting organic freeze dried fruit powders from Nuts.com.  I find 1 heaping tablespoon of the powder is enough with the powdered creamer/pwd. milk.  When I used 2 Tbs., it seemed to give it a fakey taste.

I have raspberry & blueberry powder, but have not worked with them yet.  Will add information when I do.

If you decide to make them I would love to hear from you in how they turned out for you.

Ruth