Junk Food Makeover: Rocket Pops
Rocket pops made of whole fruit. (Photo: Tricia Williams)
Just in time for the heat wave, we’re bringing you the rocket pop. It’s a childhood icon and still popular on neighbor ice cream trucks. We used watermelon to keep the body and skin hydrated, full-fat coconut milk to help keep the body fuller for longer, and blueberries for their anthocyanin, the powerful antioxidant that give blueberries their color.
Ingredients:
1 ½ cups seedless watermelon, cubed
8 oz coconut milk
1 tablespoon honey
1 banana
½ cup blueberries
½ cup coconut water
Yield: 8 pops
Method:
Purée watermelon in a blender and fill mixture into rocket pop molds. Be sure that each mold is filled one-third of the way. Freeze for 20 minutes.
Stir coconut milk and honey together. Remove rocket pop molds from freezer. Pour coconut milk in so that each pop is now two-thirds of the way full. Return to freezer for 20 minutes.
Puree banana, blueberries, and coconut water in a blender. Remove pops from freezer. Add in the blueberry mixture and fill to the top of the mold. Place cover over molds and insert popsicle sticks. Return to the freezer for at least one hour. Remove from molds and enjoy.
Tricia Williams is a chef and nutrition educator and founder of Food Matters NYC, a customized meal delivery service in Manhattan.
Related:
Junk Food Makeover: Mint Chip Ice Cream
