plum

Plum & Coconut-Maca Popsicles

Plum & coconut popsicles featured image

There is lots of plum and coconut going on in my house these days. It's stone fruit season here in California and plums are just too good to pass up at the farmers market every week. This is a very simple recipe and perfect for an afternoon craving on a hot day. You can substitute any stone fruit for plums. Peaches would also taste amazing.

Besides the great taste and vitamin benefits of plums, an added health benefit to this recipe is the maca powder. Maca is an adaptogenic root full of super powers. Adaptogenic means that it works to balance any system that is unstable/unbalanced in the body (nervous system, endocrine system, cardiovascular system, musculature). It also provides energy, enhances stamina and libido, increases endurance and strength, boosts mood, and balances hormones (aids with PMS). It has a nutty and delicious flavor. Make sure to purchase a raw and organic maca powder to get the full benefits and added chemicals.

Ingredients

Plum Layer:

3 fresh plums

1/2 teaspoon vanilla bean powder (or vanilla extract to taste)

Pinch of sea salt

Coconut-Maca Layer:

1 cup full-fat coconut milk (homemade or Native Forest Classic Coconut Milk - BPA free and organic)

1-2 Tablespoons coconut nectar, raw honey, or pure maple syrup (to taste)

1 Tablespoon raw maca powder

Pinch of sea salt

Plum & coconut popsicles

Procedure:

  1. Make plum layer: blend all ingredients until smooth. Pour into popsicle molds and place in freezer for 10-15 minutes for it to begin setting before you pour the next layer.
  2. Make coconut-maca layer: Blend all ingredients until smooth. Once plum layer has nearly set, pour coconut mixture over it to fill molds. Place in freezer for another 15 minutes.
  3. Insert popsicle sticks and return to freezer until fully frozen. To take out popsicles, run molds under cold water for about 10 seconds. Enjoy!

Makes 6 popsicles

For another delicious plum recipe, check out my previous treat: coconut-lavender pie with plum sauce.

Tell me, what's your favorite stone fruit?

Coconut-Lavender Pie with Plum Sauce (Raw & Vegan)

coconut lavender pie feature

This has to be the best raw dessert I've ever made. My sister has attested to it as well. She gets spoiled by me once a year. Actually, most days, but on her birthday she gets to request any dessert she wants. This year, she left it up to me, so I let the summer flavors guide me.

Enter this insanely good Coconut-Lavender Pie with Plum Sauce.

I know you'll love this one also. Every bite is perfect.

Ingredients

Crust

1/4 cup raw hemp seeds

2 1/2 cups fresh medjool dates

1/2 cup unsweetened shredded coconut

1/4 teaspoon sea salt

Coconut-Lavender Filling

4 cups fresh coconut meat or thick coconut cream (To get coconut cream, place canned coconut milk in the refrigerator for about 24 hours. Use the thick layer that separates at top.)

1 cup coconut milk

4 Tablespoons raw honey or grade B maple syrup

1/4 cup coconut oil, melted

2 teaspoons fresh lavender

2 teaspoons vanilla extract (or vanilla powder)

Juice of 1/2 lemon

Pinch of sea salt, to taste

Plum Sauce

2 fresh plums + a few extra to garnish

1 teaspoon raw honey

Note: I used an 11-inch springform pan. You might want to cut the recipe in half if you're using a smaller pan, or you can leave it and have thicker layers. 

coconut lavender pie

Procedure

Crust

  1. Place hemp seeds in food processor and process until ground. Add remaining ingredients and process until well incorporated and mixture holds together when pressed with fingers.
  2. Press mixture evenly onto bottom of a springform pan (I used an 11-inch size pan). You might want to line it with parchment paper so it doesn't stick to the bottom.
  3. Place in the refrigerator while you prepare filling.

Coconut-Lavender Filling

  1. Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust if needed.
  2. Pour over crust and place in the freezer for at least 8 hours, until it has set completely. Store in freezer.

Plum Sauce

  1. Place ingredients in blender and blend until smooth. I chose to leave the skins of the plums on, but you may take them off if you don't want pieces of skin left.

Serve

  1. To serve, remove pie from freezer and let sit out 20-30 minutes before serving for it to thaw out and be the perfect consistency.
  2. Decorate with sliced plums and drizzle with plum sauce.

coconut lavender pie 3

Enjoy and savor every bite!

Xo