Strawberry, Pineapple, & Coconut Edible Popsicles

Name: Edible Popsicles Recipe
Prep time: 2 h 30 min
Cook time: 24 h
Total time: 26 h 30 min
Yield: 8
Ingredients: 7 grams flower of choice; 14 ounces (414 ml) coconut oil; ½ cup pink guava nectar juice; 1 Tbsp lemon juice; ½ cup fresh strawberries; ½ cup pineapple chunks; 2 Tbsp infused coconut oil; ¾ cup canned cream of coconut (I recommend Coco Lopez); ¾ cup unsweetened coconut milk; 2 – 3 strawberries, sliced into thin pieces

When it’s hot—and believe us, it’s hot—fruity and fresh popsicles are a life-saver. For some elevated fun, try these edible popsicles packed with strawberry, pineapple, coconut, and guava nectar flavor. This easy, breezy recipe will bring the breeze, and the ease, to your sticky summer livin’.

Edible Popsicles Recipe

Rated 5 stars by 15 users

Servings

Prep Time

150 minutes

Cook Time

24 hours

Author:

Jamie Evans, The Herb Somm

Have some elevated fun with these infused fruity and delicious edibles popsicles.

Ingredients

For Infusion

7 grams flower of choice
14 ounces (414 ml) coconut oil

For Recipe

½ cup pink guava nectar juice
1 Tbsp lemon juice
½ cup fresh strawberries
½ cup pineapple chunks
2 Tbsp infused coconut oil
¾ cup canned cream of coconut (I recommend Coco Lopez)
¾ cup unsweetened coconut milk
2 – 3 strawberries, sliced into thin pieces

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Directions

Infusion Prep

Begin by preparing the flower-infused coconut oil. Pack the LĒVO Herb Pod with the flower of your choice, broken into pea-sized pieces. Add to the reservoir.
Set LĒVO to “Activate” for 30 minutes at 240ºF.
Add the coconut oil. Don’t worry if your oil is solid, but be sure to use a kitchen scale lined with parchment paper to precisely measure, or simply use liquefied coconut oil.
Set LĒVO to “Infuse” for 5 hours at 170°F. Once the infusion is complete, dispense into a Mason jar or an airtight container of your choice.

Instructions

Now it’s time to create the popsicles! Add the guava juice, lemon juice, strawberries, pineapple, and liquefied flower-infused coconut oil to a blender. Blend on high, then empty the mixture into a clean container, and set aside.
Clean your blender, then blend the cream of coconut and coconut milk together. Set aside. Add the strawberry slices to the bottom of each popsicle mold, then divide the infused–fruit juice mixture evenly into each mold. Note: this is the infused portion, so spreading evenly is key! Layer the coconut cream milk on top. Insert popsicle sticks and freeze overnight.
The next day, remove the pops from the molds. If you’re having trouble removing the pop, fill a mug with room temperature water and then dip each mold into the water for a few seconds to help slide the popsicles out. Place them into cellophane bags and then store in a zip-top freezer bag. Immediately wash the molds and create another batch if needed. Enjoy!

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