Kiwi Jalapeno Cucumber Popsicles with Coconut Cream Recipe
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Kiwi Jalapeno Cucumber Popsicles with Coconut Cream Recipe

Bubbly Gang

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Here is another great recipe for the summer that can help you stay cool. And by the way, if you’ve never had this unique popsicle with a twist, then you are in for a treat. For those of you who are vegan, you’ll be happy to know that this is vegan-friendly.

This is a super simple recipe that can serve up to 10 people. Did we mention how unique this recipe is – this isn’t your ordinary, off-the-shelf recipe? We are talking about the blending of some amazing ingredients here: kiwi, cucumbers and jalapenos, along with kombucha to make your gut happy.

There’s no secret that what makes this ice cream alternative is keeping it super simple and using fresh ingredients. No mixing or measuring, makes this foolproof. Just make sure you allow it to freeze for at least 6 hours is key.

(Dairy Free/Vegan)

Kiwi Jalapeno Cucumber Popsicles with Coconut Cream | Health-Ade Kombucha

Recipe for Kiwi Jalapeno Cucumber Popsicles with Coconut Cream

Prep Time – 20 Minutes

Freeze Time – 6 Hours to Overnight

Servings – 10 popsicles

Ingredients

1 English Cucumber, sliced very thin

2-3 Kiwi, peeled and sliced very thin

1 jalapeno, minced, optional*

2 bottles Health-Ade Kiwi Jalapeno Cucumber Kombucha

1 pint Dairy Free Coconut Ice Cream, softened

Directions

Prepare the cucumber, kiwi, and jalapeno (if using). Make slices as thin as possible. Fill each popsicle cavity approximately half way with fruit. Divide the Health Ade kombucha into the popsicle cavities, until they reach about 2/3-3/4 full. Cover the popsicle mold, and place popsicle sticks into the mold. Gently place the popsicle mold into the freezer. 

Once the popsicles are nearly solid, at least six hours, allow the coconut ice cream to soften. Once soft, use a spoon and divide the ice cream on top of the popsicles, pressing it into the mold and completely filling the rest of the cavities. Smooth the ice cream and place the popsicles into the freezer once more to completely freeze.

To release the popsicles, run the bottom of the mold under warm water to allow the popsicles to gently release. Serve immediately.

So that’s all there is to making this awesome Kiwi Jalapeno Cucumber Popsicles with Coconut Cream recipe. Let us know what you think. And feel free to check out our other great kombucha recipe ideas.

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