Red, White and Cool!

4th of July fireworks will be here very soon and every Summer we have a BBQ and enjoy our country's much celebrated Independence day with friends and family. When night falls we walk down the street and anxiously wait for the city's grand firework display. 

I love hosting gatherings and making our cottage home cozy and fun for everyone! I pull out the once-a-year red, white and blue tablecloths and all things American. It's fun and a great way to kick off the Summer season. It's a weekend with more bike rides and less commuting!

To beat the heat I thought I would surprise everyone with some American flag inspired popsicles in addition to the good ol' apple pie Mom brings! No food dyes here! Just fresh organic fruit and lots of patience! Give yourself 1-2 days to make these.

TOOLS

popsicle mold - I got mine at amazon.com

10 popsicle sticks

1 small bowl or measuring cup with spout for pouring
2 plastic containers w/ lid

small food processor or blender or bullet juicer
whisk
measuring cup & spoons
wax paper

INGREDIENTS

"RED"

1 cup of fresh raspberries
a spash of water
 
"WHITE"

8 oz coconut milk
1/2 cup low fat milk
1/2 cup half & half
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 tbsp sugar
1/4 cup unsweetened shredded coconut

"BLUE"
1 cup of blueberries

a splash of water

DIRECTIONS

In a blender or food processor puree the blueberries until smooth. Place puree in a small bowl with spout.

Wash the blender and repeat the process with the raspberries. This time place the raspberry puree in a plastic container with lid.

 For the "white" coconut mixture, in a mixing bowl add coconut milk, low fat milk, half & half, vanilla extract, coconut extract, sugar and shredded coconut. Mix and whisk. Place mix in a plastic container with lid.

To begin the popsicle design pour the blueberry puree into the bottom of each popciscle mold, about an inch high. In case you get the sides 'dirty' with puree scrape down the sides of each mold with a popsicle stick to keep the popsicle looking 'clean'. Add the popsicle sticks and mold lid. Make sure the sticks are centered so that you can remove the cover for the next layer. Freeze for at least 1 hour, until fully firm.

In the meantime chill the coconut and raspberry containers in the fridge while you are waiting for the blueberry layer to freeze.

When the blueberry mixture is frozen, remove the mold lid and add a thin coconut layer. Place the popsicle mold in the freezer until the coconut layer is frozen.

Another hour...

Next add a thin raspberry layer and freeze for 1 hour. Repeat this step again with coconut and raspberry until you get your desired stripes! This could take a whole day or weekend depending on your time and patience!

Once the popsicle mold is completely solid frozen, carefully unmold your pops. Remove the lid. You may need to slightly dip your mold into warm water to loosen up the popsicles, make sure to not get water into them. Submerge for about 5 seconds in the warm water and pull the pops out. If you want to save a few immediately wrap each popsicle in wax paper and place in a plastic container in the freezer to serve later.

Or enjoy one now cause you worked hard for it!
Happy 4th!