ʻUlu and Maiʻa Popsicles
These fruit and coconut popsicles can be made and enjoyed by anyone of all ages! Smooth and creamy, with a balance of sweet and sour! They’re a refreshing treat for a hot day! Make a batch for a pāʻina or savor one at a time, anytime!
6 oz. Ripe ʻUlu
1 Ripe maiʻa (peeled)
10 oz. Coconut milk
½ Cup water
¼ Cup Packed brown sugar
½ - 1 Tbsp Lime or lemon juice
1 ½ tsp Vanilla
¼ tsp salt
Quarter and steam ripe ʻulu for 15-20 minutes or until soft when pierced with a fork.
Once ʻulu has cooled, remove skin and chop into cubes.
Add all ingredients to a blender or food processor.
Blend until smooth and well mixed. Well blended will result in a creamier texture
Taste and adjust any citrus juice, vanilla, or salt.
Pour into popsicle molds to freeze. If no popsicle molds, use a cup/container with plastic wrap over the top, add stick through the plastic wrap. Freeze at least 8 hours, ideally overnight.
To unmold, run under cool water for a few seconds or until popsicle releases.
If you enjoyed this recipe, try our Vegan ʻUlu Mochi Bars recipe!