Go ahead and ask my family just how much Pitaya (dragon fruit) and Acai frozen packets I have purchased this summer. I’m completely obsessed with the bright magenta color of pitaya. It rivals with beets and I think that beets are the most beautiful colored vegetables created for this earth. I save beet drippings in a jar in my freezer to use in place of food color. Enough about beets.
Put all of the ingredients into a blender.
Blend until thick and smooth. That’s it!
I like to layer my pops with pitaya blend and Greek Yogurt. You can be creative and make the pops to your liking. My liking is pitaya/yogurt/raspberries, cocoa nibs and a bit of bee pollen.
First add a layer of the pitaya blend.
Crop in some berries and a few cocoa nibs.
Add a spoonful of yogurt. Let me confess that this isn’t Greek yogurt. It’s Noosa coconut yogurt. It’s my new guilty pleasure when I feel deserving.
Repeat layers. Add popsicle sticks and freeze for a few hours or overnight.
1 cup coconut water
1 packet of pitaya puree
1 cup frozen fruit of choice
1/4 – 1/2 cup Greek yogurt
1/2 cup fresh fruit
toppings: cocoa nibs, bee pollen, nuts
Blend in a blender until smooth. Layer into molds beginning and ending with pitaya/fruit blend. Layering with pitaya/berries/yogurt, repeat. Freeze molds for 3 hours or overnight. Makes about 10 popsicles.