Popsicles are not usually where you would expect to find live probiotic cultures, but coconut kefir freezes beautifully without losing its tang, and blended with berries it makes a treat that does not need a lecture to get kids or adults to eat it.
Ingredients
- 2 cups coconut milk kefir
- 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- In a blender, combine 1 cup of the berries with the kefir, honey, vanilla, and sea salt. Blend until smooth.
- Roughly chop the remaining 1/2 cup berries and divide them among popsicle molds.
- Pour the kefir mixture over the berries, filling each mold about three-quarters full.
- Insert popsicle sticks and freeze for at least 6 hours, or until solid.
- Run molds briefly under warm water to release the popsicles before serving.
Nutrition Facts (per serving)
| Calories | 95 |
| Total fat | 5g |
| Total carbohydrates | 12g |
| Dietary fiber | 1g |
| Protein | 1g |
| Sodium | 20mg |
Why This Is Good for Your Gut
Coconut milk kefir is fermented with a kefir grain culture containing Lactobacillus kefiri and various beneficial yeasts, and freezing slows but does not eliminate these organisms, so a meaningful share survives to be eaten. Berries add anthocyanins, polyphenols that gut bacteria break down into compounds linked to a more favorable balance of Firmicutes and Bacteroidetes.
Ice cream truck menus should really take notes. Stay cool with Roasted Pineapple with Coconut Yogurt or a Coconut Chia Parfait with Mango.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
