Ingredients

Popsicles

  • 2 cans full fat coconut milk
  • 1 batch cashew pulp from cashew milk
  • ½ cup agave

Blue Layer

  • ¼ tsp blueberry extract
  • ⅛ tsp butterfly pea powder

Coconut Layer

  • ¼ tsp coconut extract

Chocolate Layer

  • 2 Tbsp cocoa powder

Directions

Almond Cow Popsicles

Prep: 10 minutes, Freeze: overnight

These fun and flavorful Almond Cow Popsicles are the perfect treat for a hot day! Vegan, gluten-free, and a great way to use your leftover pulp.

Servings: 10


Ingredients

Popsicles

  • 2 cans full fat coconut milk
  • 1 batch cashew pulp from cashew milk
  • ½ cup agave

Blue Layer

  • ¼ tsp blueberry extract
  • ⅛ tsp butterfly pea powder

Coconut Layer

  • ¼ tsp coconut extract

Chocolate Layer

  • 2 Tbsp cocoa powder

Directions

Step 1

Add full fat coconut milk, cashew pulp, and agave to a blender and blend until creamy.

Step 2

Separate mixture into 3 separate containers.

Step 3

For the blue layer, add blueberry extract and butterfly pea powder and whisk well.

Step 4

For the coconut layer, add coconut extract and whisk well.

Step 5

For the chocolate layer, add cocoa powder and whisk well. You can also blend these mixtures (separately) if you would rather!

Step 6

In a popsicle mold, add blue layer first and transfer to the freezer for 15 minutes to slightly firm up.

Step 7

Next, add white coconut layer and transfer back to the freezer for another 15 minutes.

Step 8

Lastly, add chocolate layer and place a popsicle stick right through each one. Transfer back to the freezer overnight to fully firm up. Enjoy!