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Mango Coconut Frozen Yogi Pops

January 25, 2017 Cultured Baby

My two year old's word for yoghurt is 'yogi' so these are named after her. They've got a good dose of probiotics from the yoghurt, are low in sugar and if you need to make them dairy free you can choose to make them with coconut yoghurt. Feel free to substitute the mango for whatever fruit is in season.

You can use store bought yoghurt or you can make your own. Click below for a Coconut Yoghurt recipe.

Coconut Yoghurt

Mango coconut frozen yogi pops
Ingredients (makes approx 14 small iceblocks)
1 large mango or 2 medium
1 cup yoghurt (dairy or coconut)
1 cup coconut cream
1/2 cup shredded or desiccated coconut
1 tablespoon honey
1 tablespoon coconut oil
1 tsp vanilla extract (optional)
Instructions
Place all ingredients except for the mango in a blender.
Blend until smooth and pour half of the mixture into ice block moulds filling them up half way.
Add the mango to the remaining mixture and blend until smooth.
Top up your ice block moulds with the rest of the mixture and use a spoon to swirl them together.
Place in freezer until set then enjoy!
In Snacks, Cultured Dairy Tags yoghurt, kids, snacks, summer, mango
← Fermented MustardFermented Fruit Mince Tarts →

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Earlier today... feasting on a platter full of cultured condiments - leftovers from a shoot for my ebook. It’s been a slow process but I’m finally pulling all the pieces together 😍 Thank you for all your help @kerrismaree
It’s been so hot here this week so I’ve been making more yoghurt bark creations. This batch was epic 👌🏼 I used 1 cup @kulturedwellness coconut yoghurt, 1/4 cup melted cacao butter, 1/2 tsp vanilla and 1tsp honey. Blended it all up then I swirled through some smashed strawberries and put in the freezer to set.  The cacao butter gives it the best white chocolatey taste 😋 It’s way too hot here to be taking pictures of frozen treats though they are melting fast 😂
Did you know that white rice is easier to digest than brown rice? Why? Brown rice contains phytic acid which can block the absorption of minerals and make it hard for us to digest. Turning brown rice into white rice removes the physic acid leaving you with an easy to digest carb. And if too many carbs cause problems for you - change the way you cook your rice to make it even better and increase the health benefits. 
To do this - add a dash of coconut oil while cooking and leave to cool in the fridge for at least 12 hours. This creates resistant starch which feeds the good bacteria in your gut! 
After you’ve cooked and cooled your rice you can reheat it again. 
My favourite way to use it is in this crispy fried rice (recipe is from @kulturedwellness Gutalicious book). We usually make up a big batch for dinner then have it for leftovers for lunch the next day topped with a fried egg 😋 
Meals like this bring back such good memories of travelling through Asia 😍
I love getting creative and trying out different ways to get more probiotic foods into my kids - like this frozen yoghurt bark. It was a hit today and was so simple to whip up. To make all I did was blend 1 cup @kulturedwellness coconut yoghurt, 1/2 tsp vanilla powder and 1 medjool date (optional for a little sweetness). Then poured it out flat onto a tray lined with baking paper, sprinkled with toppings and put in the freezer until set.  You could get super creative with the toppings but I just used what we had on hand - some blueberries and a sprinkle of chia seeds. Store in the freezer, cut into slices for serving and eat quick to prevent melting 😊
One huge cabbage plus a couple of add ins made me these 6 jars of sauerkraut!! All up the ingredients were roughly $12 (all organic) so that works out around $2 a jar. Sauerkraut is really so simple to make and once you learn the basics you can make endless flavour combos. 
Half of these jars are Jali’s kraut (recipe will be in my ebook) - a mix up of red cabbage, beetroot, apple and carrot and the other half is the same with some onion and garlic added through 👌🏼 What’s your favourite kraut flavour combo?
Biggest hit in the kindy lunchbox this week - these blueberry gummies. 
One of the boys in her class even said that Jali had yummy looking jellies 😂 Recipe is from @jordiepieface
‘The days are long but the years are short’ That saying is really hitting home this week as Jali starts kindy tomorrow 😬 Feeling all the emotions! Excited, nervous and a little sad as one chapter comes to an end and a new one starts. Looking forward to ripping the bandaid off tomorrow and transitioning into this new phase 😊 📷 @sunshinesoulphotography.au
Ice-blocks are the best for sneaking in some ferments like coconut yoghurt or kefir. My kids aren’t huge fans of the Kultured Wellness coconut yoghurt on its own but in ice-blocks it goes down a treat 👌🏼 Like these mango-coconut ones. To make I used - - 1 cup coco cream - 1 cup @kulturedwellness  coconut yoghurt
- handful macadamia nuts
- tsp vanilla - dash of honey - a huge mango - 1/2 tsp turmeric - Blend everything except for the mango and turmeric, then pour out half the mixture into ice block moulds halfway. Then add mango and turmeric to blender with the rest of the mixture, top up the ice blocks and swirl with a chopstick to combine (or to make it easier just skip this step and blend all ingredients together) 
Freeze and enjoy!
How can you help your kids love fermented foods? I’ve been feeding mine fermented foods from the start and most days they will happily eat them but other days they need a bit more persuading 😆 
These are a few tips that have helped me over the years - 👉🏻 Start slow -  Don’t expect them to love them straight away. Try one thing at a time and start by just putting it on their plate. If they don’t eat it at first, don’t worry just let them play with it until they become curious enough to try. It can take kids 10 times to try something before they eat it and in my experience some things have taken 50 times! Don’t give up! 👉🏻 Focus on the benefits -  Talk with them about the benefits of eating fermented foods. We call them good buggy foods. The Tummy Buggies book from @littlemashies is awesome for explaining this! 👉🏻 Lead by example - get the whole family on board and make fermented foods the norm in your house. 👉🏻 Get them involved - kids love helping make your ferments and watching them bubble away on the bench. 👉🏻 Start them early - Babies love sour flavours! As soon as they are old enough to eat solids they can start having fermented foods. Start off with some sauerkraut juice or coconut yoghurt on your finger and let them suck it off. Gradually increase their dosage from there.  If you’ve got older kids it’s never too late to start either it may just take them a little longer for their taste buds to adapt to the strong flavours. 👉🏻 Make them kid friendly - What foods do your kids love? Incorporate fermented foods into those. Ice-blocks, smoothies and gummies are great to put yoghurt or coconut kefir in. Or try putting sauerkraut into a sandwich, a sushi roll or sprinkle on their favourite meal. 👉🏻Don’t Make Assumptions - never assume your child won’t like something because it’s different to their norm. My 2 are constantly surprising me with the things they do like.

And don’t forget to have fun with it, be consistent and persistent and don’t be hard on yourself. You’re doing an amazing job already and they will eventually come around!

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