Coconut Berry Kombucha Popsicles are a great way to cool off in the heat of summer! They have the satisfying fat content of coconut milk and the probiotic hit of kombucha. Adding the sun-ripened berries makes these popsicles the perfect seasonal treat!
I try to keep our freezer stocked with 1 or 2 kinds of homemade popsicles throughout the summer. We rotate between several: Coconut Banana, Chocolate Fudge, Mango, and now this one. Coconut Berry Kombucha Popsicles are delicious, and I will be making them often.
Using Up Extra Kombucha
Throughout the cooler months of the year, my kombucha does not brew up as quickly as it does in the summer. We live in an old house without air conditioning so it can get hot. The ferments ripen before I know it, and my kombucha SCOBY grows and grows. My family and I love to drink kombucha, but we have soooo much in excess! I am going to scale back soon and give some away, but until then I am finding new ways to use kombucha.
Our berry patch fills me with amazement! It has spread to be at least double the original size, over the last two years. We have blackberries, blueberries, and red raspberries. It is quite a tangle of bushes, my husband and I must tame it! My arms and legs get very scratched when I harvest the berries, but we are so blessed to have the abundance of fruit that is coming out of that garden. Organic berries are a costly purchase at the grocery store, so it feels amazing to be providing for ourselves. When I so buy berries, I choose the frozen ones to save on the cost.
Why Coconut Berry Kombucha?
During my quest to use my extra kombucha, the combination with berries seemed to be appropriate. In addition, I felt that the texture needed some improvement. That is one of the beautiful qualities of fat in a recipe. The smooth texture feeling in the mouth is a satisfying part of eating.
Undoubtedly, full fat coconut milk is a favorite in many popsicle recipes. The flavor pairs well with fruit. It is non-dairy for those who prefer, or require that. The health benefits are numerous.
Coconut is full of medium-chain triglycerides, fats that help regulate hormones and appetite. Coconut improves immune function and is full of minerals. The fats in coconut also improve brain function and help with memory.
The addition of coconut milk in my Coconut Berry Kombucha Popsicles, without doubt, brings goodness and pleasure!
There is some variety in the selection of popsicle molds available. I have several kinds and they all work well, but there are some differences to consider. The molds I have used for these popsicles are this kind. I also have these. Those are fun because of the straw. I would like to try these , too. I like the real popsicle stick addition to those.
My children and I prefer the type that are individual popsicles. We often grab one for a snack, and it is easier to grab an individual popsicle out of the freezer. If a few of us are enjoying a popsicle at the same time, it is efficient to remove more than one at a time, so the connected popsicle mold comes in handy.
How To Make Coconut Berry Kombucha Popsicles
Ingredients To Gather:
- A can of unsweetened, full-fat coconut milk
- About 1 cup berries of choice- I used blackberries and raspberries
- 1 cup plain kombucha – homemade or store bought
- 2 Tablespoons maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Step One: Get out your popsicle molds and open them, have them all ready to go before you start.
Step Two: Add the coconut milk, berries, kombucha, and maple syrup to your blender.
Step Three: Start the blender on low and blend until just combined. I made these with some of the berries still partly whole, and broken down just a little.
Step Four: Pour your popsicle into molds, leaving about 1/4 inch of head space.
Step Five: Place the lids on securely, and put into the freezer. I make them in the evening so that they are ready for the next day. They need 8 solid hours of time in the freezer to set up.
How To Remove Popsicles From Molds
To release the popsicle from the mold, hold it under hot running water from your tap. If removing more than one at a time, you may want to fill a bowl with hot water and submerge, keeping the handle part dry. This saves on excess water use!
- 1 can unsweetened full fat coconut milk
- 1 cup berries of choice
- 1 cup plain kombucha
- 2 Tbsp. maple syrup
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- Set up your popsicle molds so they are all ready.
- Pour all the ingredients into your blender canister.
- Blend on low until combined, but the fruit is not completely pureed. I blended for about 10 seconds on low in my Vitamix.
- Pour your popsicle mixture into molds, leaving about 1/4 inch of headspace.
- Place the tops securely onto your popsicle molds.
- Put your popsicles into the freezer overnight, or for 8 hours.
* For anyone who doesn't like a lot of berry seeds in a popsicle, I recommend blending for an additional 30 seconds. This will result in a smoother texture and much darker color.
What do you think would go well with kombucha in a popsicle? Tell me your thoughts in the comments below!