Strawberry, Pineapple, & Coconut Edible Popsicles

Directions

Infusion Prep

1. 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.

2. Set LĒVO to “Activate” for 30 minutes at 240ºF.

3. 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.

4. 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

1. 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.

2. 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.

3. 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!