Take summer’s sweet bounty to refreshing new heights with these sensational frozen treats.
For a hydrating treat, place sliced fruits (berries, kiwi, peaches, etc.) in ice pop molds and fill with coconut water. Freeze solid.
To infuse flavor, puree equal parts fruit and coconut water and freeze in ice pop molds. The second option is particularly sweet with ripe banana or watermelon.
Put 2 tablespoons allergy-friendly semi-sweet or dark chocolate chips in a small bowl and heat in microwave on High. Stir in 2 tablespoons sunflower seed butter and 1 teaspoon coconut oil and microwave on High for 15 seconds. Whisk until smooth.
Hold strawberry by the stem and dip in chocolate mixture. Place on parchment paper in freezer to firm up. Repeat with more strawberries, thick banana slices or fully dunk raspberries or blueberries.
Don’t be a Slush
For a wonderful adult concoction, puree fresh mango, watermelon, berries or peaches. Blend in sweetener and a small amount of rum, tequila or fruit liqueur, to taste. Pour into a sealable plastic bag, zip tight and place flat in freezer overnight. Spoon into grown-up glasses.
*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org