OPI Eats: Tutti Frutti Popsicles
Beat the heat with this healthy and refreshing summertime treat. Exploding with fresh fruit flavor and hints of dark chocolate, these Tutti Frutti Popsicles are sure to keep you cool and get you into the summertime groove. With your shimmery light pink nails and popsicle in hand, you'll feel ready to take on the hot summer rays!
These Tutti Frutti popsicles are everything that you would expect them to be – creamy, slightly sweet and incredibly flavorful. Lightly sweetened coconut milk blended with ripe bananas make up the base of the popsicle. Mix in fresh raspberries, shredded coconut and dark chocolate chunks for a tart and sweet punch of flavor. The chocolate adds a wonderful contrast and a nice crunch.
The great thing about popsicles is how unbelievably easy they are to make and customize. With just a few ingredients and a little bit of creativity you can create the popsicle of your dreams in a matter of minutes (plus freezing time). These Tutti Frutti popsicles are made with just 5 ingredients. I used coconut milk for the base since it has a higher fat content. This helps prevent the popsicles from getting icy - and let's face it - no one wants an icy popsicle. The banana adds a wonderful creaminess and the raspberries bring in that sweet, tart flavor. The shredded coconut perfectly compliments the fruit and the chocolate is an unexpected, but completely necessary surprise.
To assemble, blend together the banana and coconut milk, then stir in fresh raspberries, shredded coconut and small pieces of dark chocolate. Fill the popsicle molds leaving a little extra room on top. Freeze for 30 minutes before adding sticks, then continue to freeze until solid.
Make the next three hot months of your life even more joyful with a fruity popsicle and Tutti Frutti Tonga manicure to match. Because after all, popsicles and pretty nails are what great summers are made of.
Recipe for Tutti Frutti Popsicles - Makes 6 popsicles
- 2 ripe bananas
- 1 cup coconut milk
- 1/4 cup fresh raspberries (you can also use frozen raspberries)
- 1/4 cup dark chocolate, broken into small pieces
- 1/4 cup shredded coconut
In a blender or food processor combine the banana and coconut milk. Then gently mix in the raspberries, dark chocolate and shredded coconut. Fill popsicle molds with the mixture, leaving some room at the top for the sticks. Freeze without the sticks for about 30 minutes. Take pops out of freezer and add sticks. Freeze another hour or so until frozen through. Enjoy!