It's getting hot up here and not like desert-hot, like humid, my-thighs-will-surely-start-a-fire hot. It's lovely and cool in the mornings and evenings but right around 3pm you are praying for something to cool you off. Well, here it is!
This recipe is adapted from a new cookbook designed by the Native Foods people. Side note: I cannot believe there isn't a Native Foods up here. I did a quick search and saw an article about how one was slated to open up here but I'm telling you, if it was here, I would know. East Bay is begging for a Native Foods Cafe, trust me. Maybe even Napa. Just sayin'. If you know the business development person for Native Foods, give them my digits. We need one in Northern CA! [still refusing to say NorCal or hella, fyi].
If you're panicked about finding exotic vegan ingredients, I guarantee you can find these things at any grocery store or heck, even Target. And you don't need a fancy food processor or juicer or some confounded contraption more complex than a blender. You need a blender and some simple ingredients and you'll be well on your way to delicious!
The first time I made them I added raspberries but the second round was just pineapple, banana and coconut and it was just as good, maybe better. I'd totally encourage you to try different ratios to find the right sweetness/fruit ratio for you.
Ingredients:
- 13.5oz can of coconut milk (I use unsweetened)
- 1 banana
- 3Tbs agave nectar (I used honey)
- 1-2c pineapple
- 1.5Tbs vanilla extract
- 1.5 Tbs shredded coconut
Blend it and freeze it!
If you have Popsicle molds, awesome! If not, you can find them on the cheap at discount store like TJ Maxx, Ross and Marshalls. I got one 6-pop set for $6.99 and its dishwasher safe, which is awesome. You can also use ice molds.
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