Mixed Berry & Hibiscus Coconut Milk Popsicles
For this dish I fused hibiscus tea (zobo) with coconut, strawberries and blueberries to create these fantastic Mixed Berry & Hibiscus Coconut Milk Popsicles.
For the fourth of July, my family and I are going to be heading to one of our friend’s places for an all-day celebration and there will be lots of food. Anyone who knows Africans know that whenever we get together with lots of food, you will always have lots of variety. I decided that instead of bringing something typical like rice or some type of spicy meat dish, I wanted to bring something theme appropriate to fourth of July, celebrating the beloved red white and blue by fusing Zobo (aka hibiscus tea or Sorrel) with coconut milk, strawberries and blueberries to create these fantastic, vegan, mixed berry and hibiscus coconut milk popsicles (try saying that 5 times fast).
This Hibiscus Coconut Milk Popsicle recipe is very simple, but it is quite impressive and since it’s vegan, sugar-free and healthy, you should have no qualms about helping yourselves to multiple helpings without bloat or guilt. You can also determine the sweetness of the zobo but everyone, both young and old will be sure to love the sophisticated flavors behind this popsicle (In an African party where this was served, it was quite the hit with the old folk, and that’s saying something)! And when they ask if you made this yourself, you can just smile and say, “yes… from scratch”. If you do not have a popsicle mold, simply make your popsicles in a paper cup and they will come out just fine. Double, triple or quadruple the recipe to make as many as you like as well.
For this dish I fused Zobo (aka hibiscus) with coconut, strawberries and blueberries to create these fantastic Mixed Berry & Hibiscus Coconut Milk Popsicles
- 1 cup prepared zobo or hibiscus tea sweetened to your taste
- 1/ 2 cup straw berries
- 1 cup coconut milk from a box not from a can
- 1/2 cup blue berries.
- 1/4 cup of sugar
Mix the sugar and the coconut milk until the sugar is dissolved and set aside.
In the popsicle mold, gently place the blue berries half way into each mold, and pour the coconut milk half way as well.
Place the mold in the freezer for at least four hours to freeze.
After four hours, while the coconut milk and blue berry part of the popsicle is still in the freezer, blend your zobo or hibiscus tea with the strawberries.
Pour the zobo/ hibiscus strawberry mix to fill up the other half of the popsicle mold. At the his point, you should place your popsicle sticks into your molds.
Freeze for another 4 hour or over night.
To unmold the popsicles, simply run the outside of the mold under hot water for 15 seconds, and pull out the popsicles gently from the mold.
You can serve them immediately, or place in a small plastic zip bag and put in the freezer to serve later.
Try it and let me know if you like it! If you are looking for another delicious refreshing zobo recipe, why not check out my hibiscus iced tea recipe? You can also try out my awesome Ginger Spiked Pineapple juice recipe or take a look at a local favorite: Nigeria’s Favorite Mocktail: Chapman?