Name: Rum, Green & Coconut Ice Pops Recipe
Total time: 10 min
Yield: 2
Ingredients: 55g Caster Sugar; 100ml Coconut Milk; 80ml Coconut Cream; 1/2 Tbsp Dark Rum; 75g Fresh Mango Puree; 1/2 Tsp Spinach Powder; Pinch of Sea Salt; 1 Tbsp Water

Cool down with an ice pop with twist! This flourish of flavours will surprise but satisfy you. The secret ingredient to these icy superfood delights? Spinach Powder! A nutritious fortifying treat - add Rum, if you're feeling extra tropical.

Equipment

Small Saucepan
Whisk
Jug
Ice Pop Moulds

Ingredients

55g Caster Sugar
100ml Coconut Milk
80ml Coconut Cream
1/2 Tbsp Dark Rum
75g Fresh Mango Puree
1/2 Tsp Spinach Powder
Pinch of Sea Salt
1 Tbsp Water

Method

Heat the Sugar and Water in a small saucepan over a low heat, keep strirring until the Sugar completely dissolves.
Keep heating it until you have a thick syrup type mixture, remove from heat and leave to cool for a few moments.
Whisk together the Coconut Milk and Coconut Cream in a jug with a pinch of Sea Salt.
Add sugar syrup and Rum to jug and continue to whisk until all combined.
Next, add Mango Puree and Spinach Powder and whisk the mix.
Pour mixture into ice pop moulds and freeze for at least 4 hours or ideally overnight.
Enjoy in the sunshine with friends!

Notes

Leave out the Rum for under 18 year olds to enjoy this Superfood ice pop recipe.

The Pink Rose Bakery

Kirsten has been baking for as long as she can remember. In 2012 she discovered she was intolerant to gluten and oats, as a life long lover of cake (biscuits and cookies) and the joy she got from making them, the idea of having to give them up was... disappointing. Realising that she loved to bake, take pictures and write she set up "The Pink Rose Bakery" in January 2013 and hasn't looked back!

Her ethos behind this blog is a simple one – to provide recipes that taste as good as they look and be good enough to fool even the most ardent gluten addict. She also tries to make them as healthy as possible, using whole grains, dairy free options and unrefined sweeteners – like coconut sugar. She has realised when your gut has been damaged -albeit unknowingly – by years of eating gluten it is important to help it heal by eating good nutritious food, but sometimes you just need a good old fashioned butter and sugar laden cake. But just a small slice . . .

She spends most weekends in the kitchen, batter splattered notebook, pen and camera (which hopefully isn’t batter splattered) by her side, experimenting and creating. Not everything works the first time, but that is part of the fun.