AlloBaber
2 years ago10,000+ Views
Prettiest Coconut Water Popsicles, a Healthy Summer Treat
Can I just spend the rest of my day staring at these gorgeous popsicles? Or better yet – poolside with my feet up, eating one while soaking up the sun. Ahhh. So relaxing.
There's something so elegant about this modern take on the popsicle, summer's classic frozen dessert. Their translucence, and those beautiful pops of color... They'd be an amazingly chic dessert to serve at a summer get-together; all your guests would be Instagramming the night away. Especially served atop a bed of ice and fresh flowers like in the photo above.
After taking one look at these photos, I knew I had to give these a try. Unfortunately, there was no recipe listed, so I had to come up with my own strategy for making them. After a few Google searches, here's a recipe that I'm sure will yield some delicious results.

Floral Coconut Water Popsicles

Makes 4 servings

Ingredients

1 cup pure coconut water
1/2 tbsp. agave nectar
1/2 tbsp. orange blossom water or rose water
Organic edible flowers such as Anise Hyssop, Bee Balm, Starflower, Calendula, Lavender, Signet Marigold, Violet, and Pansy
Mix coconut water, orange blossom water, and agave nectar. Taste, and adjust according to your personal preferences for how sweet and how floral you want your popsicles to be. In the absence of agave, for the non-vegans out there, honey is also a suitable sweetener. Once you've found the desired proportions for your liquid ingredients, pour into four popsicle molds. Add flower petals in multiple colors; you can also try adding colorful fruit, like berries, kiwi, or mango. Try to space out the petals as well as you can evenly in the popsicle mold; you can also try freezing in two layers if need be, to achieve desired visual effect. Freeze until solid and serve as pictured above, over ice scattered with tiny blooms.
1 comment
THESE ARE SO PRETTY. And totally my ideal popsicle. Rosewater or orange blossom are in some of my favorite desserts. They're just so aromatic and yum.
2 years ago·Reply
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