Did you hear it’s Fall? Seasonal displays at drugstores inform me of this incessantly, which is interesting because Southern California tends to feel distinctly summery this time of year. But there are hints of a change in weather - dark autumn lipstick is totally in and pomegranates are starting to crop up at markets.
For relief from the hot weather and with a nod to Fall, I teamed up again with Melissa’s Produce to create these Coconut Pomegranate Popsicles. Using only pomegranate seeds and the flesh and water of a young coconut, these popsicles are deliciously tart, sweet and refreshing - not to mention healthy!
For example, did you know that the water from one coconut has more potassium than a banana? As for pomegranate seeds, they’re not just tart little jewels that are pretty to look at (and photograph) - they’re high in antioxidants, vitamin C and vitamin K. Coconut water also contains five essential electrolytes, making it a great sports drink.
I’ve never opened a young coconut before, so I found this video from John at Okraw to be very helpful. He also mentions some important safety tips on handling and cutting coconuts, so I highly recommend checking out the link if you’re a coconut newbie. Once you’ve got your coconut water and flesh scooped out, you’re ready to go!
You will need:
- the seeds from 1 pomegranate
- the flesh and water from 1 young coconut
The ratio of pomegranate to coconut is entirely up to you - I liked how the popsicles looked with the pomegranate seeds on the top half, so I filled 4 popsicle molds with a couple inches of seeds and poured the coconut water on top.
Chop the coconut flesh into small strips and drop them into your molds. Coconut water is slightly viscous, so the flesh and seeds will float around a bit instead of quickly settling to the bottom of the molds. Once frozen, you’ll see rogue seeds or pieces of coconut in states of suspension.
Freeze your popsicles for at least an hour and enjoy! They’ll taste sweet and sour, with the coconut flesh serving as a nice balance.