Superfood Tie Dye Pops
Serves: 10 popsicles
 
Ingredients
  • 2 13.5 oz cans unsweetened full fat Thai coconut milk
  • ¼ cup maple syrup
  • 1 tablespoon chia seeds
  • 1 small ripe mango - peeled, pitted and chopped
  • 1 teaspoon turmeric
  • 2 teaspoons beet powder or more to taste - divided
  • 1 tablespoon moringa or matcha powder, or to taste
  • 1 tablespoon spirulina powder to taste
  • bee pollen (optional, not vegan)
Instructions
  1. Soak wooden popsicle sticks in water for at least 1 hour.
  2. Blend the coconut milk with maple syrup in an upright blender. Pour ⅓ cup of the mixture into a small bowl, glass or jar. Add the chia seeds to the bowl, mix thoroughly and set aside to gel. This will be your white chia layer.
  3. Pour more of the coconut milk mixture into a different vessel until you have 1 cup of it left in the blender, set the vessel with the coconut milk aside for later. Add the mango to the blender and blend until smooth.
  4. Pour half of the mango mixture into a separate bowl, jar or glass. Add the turmeric to the remaining half of the mango mixture in the blender and blend to combine. Pour the turmeric mango mixture into another bowl, jar or glass. This will be your yellow turmeric-mango layer.
  5. Briefly rinse the blender and add the reserved half of the just mango mixture back into the blender and add 1 teaspoon of the beet powder. Blend until combined. Pour the beet-mango mixture back into the same bowl, glass or jar that it was in. This will be your red, mango-beet layer.
  6. Briefly rinse the blender and add a third of the reserved sweetened coconut milk into the blender, along with the rest of the beet powder. Blend to combine. Pour into a separate bowl, glass or jar. This will be your pink beet layer.
  7. Briefly rinse the blender once again and add another third of the reserved sweet coconut milk. Add the moringa/matcha powder and blend to combine. Pour into a separate bowl, glass or jar. This will be your green moringa layer.
  8. Add the remaining sweetened coconut milk to the blender (no need to rinse the blender here), add the spirulina and blend untill combined. Transfer to a bowl, glass or jar. This will be your aqua spirulina layer. You should end up with 6 different coconut mixtures to work with, providing that you use all the specified ingredients.
  9. Start pouring the mixtures into the popsicle molds in layers, alternating between colors. To make the layers bleed into each other a bit, insert a chopstick or skewer into the mold a couple of times, but make sure to not overdo it. Once filled, sprinkle the bottoms of the pops with bee pollen, if using. Cover the molds and place in the freezer for about 1 hour. Install the soaked wooden sticks, place the mold back into the freezer and let freeze completely before unmolding, preferably overnight. Enjoy right away or keep frozen.
Recipe by Golubka Kitchen at https://golubkakitchen.com/superfood-tie-dye-pops/