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Gorgeous Vanilla & Coconut Popsicles (Vegan)



1 Tbsp Wildbag Raw Superfood Protein - Organic Coconut
3 Tbsp boil water 
1 1/4 cups full-fat canned coconut milk
1/4 cup coconut sugar or pure maple syrup 
1 tsp Beetroot powder 
1 tsp vanilla extract
Frozen blueberries 


Add all of the ingredients except beetroot powder into a high-powered blender.
Blend until completely smooth.
Taste mixture for sweetness. Add more coconut sugar or maple syrup if desired.
Put 1/2 cup of the ice cream into a bowl & mix beetroot powder & stir through until combined. 
Spoon the coconut mixture into popsicle molds filling 1/3 of each mold. Use a spoon to tap down on the mixture to get out any air pockets.
Fill the molds with remaining coconut beetroot mixture.
Using a popsicle stick push the beetroot mixture down into molds to get that beautiful blend of the both colours.
Place a popsicle stick into each filled mold & place into freezer for min 6 hours.
Once ice cream has set, remove from freezer and allow to sit at room temperature for approx 5 mins  for easy removal from molds.