Hydrate, Replenish, and Quench Your Thirst with Popsicles ft. Thirsty Buddha Coconut Water!

popsicles

Who else craves something sweet and frozen at the end of a long, hot summer run? I know I sure do and I love to come home to a freezie or popsicle to cool off!  Here are Five Thirst Quenching Popsicle flavours sure to hit the spot! Each recipe uses Thirsty Buddha Coconut Water as the base – try experimenting with the different Thirsty Buddha coconut waters available: Coconut Water with Aloe, Coconut Water with Pulp, and Coconut Water with Mango.

Thirsty Buddha waters

The only tools you will need to for each popsicle recipe is a measuring cup and a blender (plus a double broiler for the Chocolate Cream popsicles).  For the recipes calling for fresh juice, use a manual juicer or the good ol’ old fork and squeeze method.  All the recipes make about 4 standard popsicles – please adjust the quantities as needed depending on your popsicle tray.

 

Five Easy Homemade Popsicle Recipes

popsicle

Mint Lime Mojito

Ingredients:

  • 1 cup Thirsty Buddha Coconut Water
  • Juice of 1 lime (I used a small fancy lime)
  • approx. 4 large fresh mint leaves

Put mint, lime juice and 1/4 cup of the coconut water in a blender.  Blend on high until mint leaves are tiny flecks. Add the remaining coconut water and blend on low speed to mix.  Pour into popsicle molds, freeze overnight, and enjoy 🙂

 

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Strawberry Banana

Ingredients:

  • 1/2 cup Thirsty Buddha Coconut Water
  • 1/2 cup fresh or frozen (and thawed) strawberries
  • 1 Banana

Put coconut water, strawberries, and banana in blender.  Mix on high until thoroughly blended.  Pour into popsicle molds, freeze over night, and enjoy 🙂

 

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Pineapple Orange Aloe

Ingredients:

  • 1/2 cup Thirsty Buddha Coconut Water with Aloe
  • 1/2 cup fresh pineapple pieces
  • 1 whole navel orange

Peel orange and put in blender with pineapple and coconut water.  Blend on high until thoroughly blended and there are no chunks.  Pour into popsicle molds, freeze overnight, and enjoy 🙂

 

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Chocolate (coconut) Cream

Ingredients:

  • 1/2 cup Thirsty Buddha Coconut Water
  • 1/2 cup coconut cream*
  • 1/2 cup semi-sweet chocolate chips
  • Hungry Buddha Coconut Chips (optional)

In a double broiler (or I use a metal bowl over a pot with a couple inches of water) melt chocolate chips over low heat.  When chocolate is melted, gradually pour coconut cream into chocolate stirring constantly.  After chocolate and cream is well mixed slowly add coconut water while stirring.  Pour into popsicle molds, freeze overnight, and enjoy!

Optional:  for an added crunch, stir in a handful of broken coconut chips before pouring.

*coconut cream is available in stores however I ‘make’ my own.  Place a can of full fat coconut milk upright in fridge for a couple hours (or in freezer for a few minutes) without shaking.  Open the can and use a spoon to scoop the cream off the top – works out to about a 1/2 cup.

 

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Raspberry (coconut) Cream

Ingredients:

  • 1/2 cup Thirsty Buddha Coconut Water
  • 1/2 cup coconut cream*
  • 1/2 cup fresh or frozen (thawed) raspberries

Place all ingredients in blender and mix on high until well incorporated. Pour into popsicle molds, freeze overnight, and enjoy 🙂

*coconut cream is available in stores however I ‘make’ my own.  Place a can of full fat coconut milk upright in fridge for a couple hours (or in freezer for a few minutes) without shaking.  Open the can and use a spoon to scoop the cream off the top – works out to about a 1/2 cup.

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If you try my recipes or come up with a different tasty flavour combo,

I would love to see them!

Share on Instagram and tag me @Running_Yogi 

Let Thirsty Buddha know you’re a fan and tag them too @BuddhaBrandsCo

 

I am linking up with Mar on the Run, You Signed Up For WHAT?!, & Eat Pray Run, DC for Friday Five and this week’s theme is Food & Drink.

Friday Five logo

 

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