Nothing screams summer more than... popsicles on the patio! You will love these tropical sunrise veggie pops made with Silk's new Toasted Coconut + Cashew Nutchello -- They are bursting with tropical flavors and packed with fruits and veggies. Seriously, so many... like pineapple, carrots, oranges, and even sweet potato!
We live for summer days around here.
I mean... just look at that face! Pure joy. She was especially excited because I let her have POPSICLES FOR BREAKFAST. Why not?! They're so nutritious.
These tropical fruit pops are filled with:
- 18 baby carrots
- 1 cup of diced pineapple
- 1 clementine
- 1/2 a sweet potato (cooked first)
- 1 cup Silk Toasted Coconut + Cashew Nutchello
*To make a "grown-up" version, try adding in a shot of rum to the blender. Oh my starzies, so good!!!
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Tropical Sunrise Veggie Pops
Tropical Sunrise Veggie Pops --- perfect for summer, bursting with tropical flavor and sooooooo many fruits and veggies, like carrots, pineapple, oranges, and even sweet potato! // via Nosh and Nourish
*I microwaved half a sweet potato for 3 minutes, until soft. Then added it in to the blender hot -- and used the "soup" functionality on the blender. You could also cook the sweet potato ahead of time and let it cool first before blending.
- Combine all ingredients, except the shredded coconut, in a high speed blender.
- Blend until smooth. I used the "soup" functionality, since I added the hot cooked sweet potato into the blender.
- Pour into popsicle mold. Top with shredded coconut.
- Freeze for at least 3 hours.
Yields 10 Popsicles