Turmeric-Black Pepper Golden Ice Pops
On the page this doesn't look like much. These ice pops are a coconut milk base with turmeric, black pepper (which dramatically increases turmeric's bioavailability; this is the rare case where we cite the science because it's actually relevant), ginger, and maple syrup. They taste like creamy, lightly spiced frozen coconut, with a golden glow that makes them look like something from a resort menu. Our daughter is the chief quality-control officer on these. She doesn't know what bioavailability means but she knows she wants another one.
- VEG
- GF
- DF
- KID
Estimated macros per serving
Calories ~170 · Protein ~1g · Carbs ~6g · Fat ~16g
Ingredients
- 2 (13.5-ounce) cans full-fat coconut milk, shaken well before opening
- 4–5 tablespoons pure maple syrup
- 1½ teaspoons ground turmeric
- ½ teaspoon freshly grated ginger (or ¼ teaspoon ground ginger)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
Method
- Combine all ingredients in a blender and blend on medium-high for 30–45 seconds until completely smooth and uniformly golden-yellow. The black pepper will look like specks in the mixture, that's normal and correct.
- Taste the mixture. It should be lightly sweet, gently spiced, and unmistakably golden. Add another tablespoon or two of maple syrup if you prefer it sweeter; add a pinch more turmeric if you want a more assertive color and flavor.
- Pour the mixture evenly into ice pop molds (standard 3-ounce molds are ideal). Tap each mold gently on the counter to release air bubbles.
- If your molds have lids that hold sticks upright, insert sticks now and freeze. If using open-top molds, paper cups, or basic tray-style molds, freeze for 45–60 minutes first until the surface is just set, then insert sticks and return to the freezer. Freeze for at least 4–6 hours, or overnight for best results.
- To unmold: Run lukewarm tap water (comfortable on your wrist, not hot) over the outside of each mold for 15–20 seconds. The pop should slide out cleanly. Don't pull too hard; let the warm water do the work.
Variations & Notes
- Extra Protein Version: Add 2 tablespoons of hemp seeds to the blender before blending: they blend in completely and add a protein and omega-3 boost without changing the flavor.
- Mango-Golden Version: Replace ½ cup of coconut milk with ½ cup of fresh or frozen mango purée. The mango adds sweetness and tropical brightness, and the color deepens to orange-gold.
- Make-Ahead / Batch: Make a double batch and keep the extras stashed in a zip-top bag in the freezer. These keep for 3 months.
- Substitutions: Oat milk or cashew milk can replace coconut milk for a lighter, less rich result: the texture will be slightly icier rather than creamy. Fresh turmeric root (about 1 inch, grated) can replace ground turmeric; the flavor will be more vibrant.
- Storage: Store unmolded pops in a zip-top freezer bag with parchment paper between layers for up to 3 months.