I once got an award at a work Christmas party for something along the lines of “why say something in three words when thirty will do”, and while I can be prone to talking about pretty much anything to anyone, I think I managed to use up almost all my words the other day over on that Vegan Butter post.
So I’ll keep this short, sweet and seriously image heavy…
Popsicles are infinitely easier to photograph in winter, especially when the temperature of your living room is hovering somewhere in the low teens (high-50s for all you Northern Hemisphere people). Winter light however, not so much fun.
Just because your living room is hovering somewhere in the low teens does not dampen the lure of eating said popsicles, although doing so is far more enjoyable while sitting directly next to a heater.
Lime anything makes me think of pie and pie makes me happy. There is a good chance the leftover limes from the photos will be turned into Vegan Key Lime Pie or a lime version of Lemon Custard Cheesecake bars.
Ombre makes me happy too, it’s just so pretty. I shall entertain no other opinions on the subject and want to make all the things ombre…
I once got an award in collage for the longest keg stand, but that’s another story for another day (or maybe not). In any case I hope you have a happy Monday. Feel free to grab a popsicle, or a keg stand, on your way out.
Ombre Key Lime Popsicles
Makes 12 popsicles, give or take
- 1 c mashed avocado
- half a honeydew melon
- 1 c custard apple flesh
- ¾ c lime juice, divided
- 2 – 3 Tbsp maple syrup, divided
- sea salt
- ½ c coconut cream
Blend avocado, ¼ c lime juice, 1 – 2 Tbsp maple syrup and a tiny pinch of sea salt until smooth. Scrape into a bowl and rinse blender/immersion blender jug.
Peel and de-seed honeydew, blend with ¼ c lime juice. Depending on the sweetness of the melon you may or may not need a dash of maple syrup. Pour into a jug and rinse blender.
Blend custard apple with ¼ c lime juice, scrape into a bowl.
Assemble the popsicles
For simple 3-layer popsicles, spoon a layer of avocado into the bottom of your popsicle moulds and freeze 30 minutes until it starts to firm up. Spoon in a layer of honeydew and freeze another 30 – 45 mins.
Insert a popsicle stick through honeydew and just into avocado layer, it should stand up on its own, then spoon over custard apple and freeze for another 30 mins. Spoon over a thin topping of coconut cream and freeze until firm.
For fancier layers mix some of the avocado with some of the honeydew in a fourth bowl and mix some of the honeydew with the custard apple in a fifth bowl. Layer in colour order avocado > avocado/honeydew > honeydew > honeydew/custard apple > custard apple > coconut, freezing between each one and inserting stick when mould is roughly half full.
- You will have more honeydew than avocado or custard apple. Keep leftover and add to a smoothie or make all-honeydew lime popsicles. Either way you win.
- To prepare custard apples slice in half, scoop flesh from peel and remove black seeds.
vegan // vegetarian // gluten-free // dairy-free // soy-free // refined sugar-free // probably paleo
Sweet Adventures Blog Hop
Sweet Adventures Blog Hop is back! I’m hosting and the July — Ombre themed — hop is open for linkup until 11:59 pm, Friday 22 July [AEST Sydney time].
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