Scorching Summer days have not yet arrived but that doesn’t mean you can’t enjoy a popsicle or two. But if you know me, a popsicle isn’t just a popsicle. It’s gotta be amazingly tasty and gorgeous. These Coconut Flower Popsicles are just that. Made with pure coconut water and delicate edible flower petals, they might just be too good-lookin’ to consume. Oh– and you don’t even need a popsicle mold. Read on, you’ll see…
To my surprise there are actually many many flowers that are edible like roses, pansies, and chrysanthemums. You’ve probably heard of rose syrup and chrysanthemum teas right? For these popsicles, I used a variety of petals from roses, pansies, and mums. Click HERE to see an edible flower chart.
Please note that you should only use flowers grown free of pesticides.
If you don’t have a popsicle mold, it’s A-OK because you don’t need one. I used little plastic dixie cups, lollipop sticks, and foil to keep the sticks in place while they freeze.
Since the petals are light and tend to rise on top of liquid, the trick is to freeze in layers so you’ll get flowers in every bite. I did it in three layers. Pour in the first layer of pure coconut water (with pulp for texture) and add in some petals. Let set for about 40 mins then repeat two more times. On the last layer, cover the dixie cups with foil and add in the lollipop sticks.
I bet you’ve never seen any popsicles this pretty and healthy! Please share your thoughts…
Have a wonderful Wednesday.