• Jamie Evans

Strawberry, Pineapple, and Coconut Canna-Popsicles with Guava Nectar



During the peak of summer when you’re craving something cold, there's nothing better than a frosty indulgence. This #LEVOmade popsicle recipe is incredibly delicious and easy to make, especially if you have the LEVO II Infusion Device at home.


Blending the mouthwatering flavors of fresh strawberries and pineapple with coconut and guava, this tropical popsicle is guaranteed to delight the taste buds. To infuse, you can easily create the cannabis-infused coconut oil by using the LEVO II and following the directions below. However, if you don't own a LEVO, don't fret! You can still create this recipe by using your favorite unflavored commercially made tincture. Simply mix 2 droppers full (66 mg CBD or THC) of unflavored cannabis oil of your choice (preferably made with coconut MCT oil) with 1 tablespoon plus 2 1/2 teaspoons (26 ml) regular liquified coconut oil, then add to the recipe as directed.


To purchase a LEVO, click here, and be sure to use my special promo code HERBSOMM10 to save 10% on your order. As a disclosure, this post contains affiliate links. Happy cooking!

Strawberry, Pineapple, and Coconut Canna-Popsicles with Guava Nectar



Yield: 6 to 8 popsicles


Equipment:

LEVO II infusion device

Blender

Measuring cups

Measuring spoons

Standing Popsicle mold kit

Popsicle sticks

4″ x 6″ (10 x 15 cm) cellophane bags


Ingredients:

To Prepare the Canna-Coconut Oil:

7 grams decarboxylated cannabis flower of your choice

14 ounces (414 ml) coconut oil


To Prepare the Popsicles:

½ cup pink guava nectar juice

1 tablespoon fresh-squeezed lemon juice

½ cup fresh strawberries

½ cup pineapple chunks

2 tablespoons liquefied canna-coconut oil

¾ cup canned cream of coconut (I recommend Coco Lopez)

¾ cup unsweetened coconut milk

2 – 3 strawberries, sliced into thin pieces


Directions:

Begin by preparing the canna-coconut oil. Pack the LEVO herb pod with the decarboxylated (or activated) flower of your choice, broken into pea sizes pieces. Add the pod into the reservoir, then top with the coconut oil. Don’t worry if your oil is solid, but be sure to use a kitchen scale lined with parchment paper to precisely measure, or simply top with liquefied coconut oil.


Set your LEVO to 175°F and infuse for 2 hours to craft a potent infusion. Once the infusion is complete, dispense your infusion into a Mason jar or an airtight container of your choice.


Now it’s time to create the popsicles! Add the guava juice, lemon juice, strawberries, pineapple, and liquefied canna-coconut oil to a blender. Blend on high, then empty the mixture into a clean container, and set aside.


Clean your blender, then blend the cream of coconut and coconut milk together. Set aside. Add the strawberry slices to the bottom of each popsicle mold, then divide the canna–fruit juice mixture evenly into each mold. Note: this is the infused portion, so spreading evenly is key! Layer the coconut cream milk on top. Insert popsicle sticks and freeze overnight.


The next day, remove the pops from the molds. If you’re having trouble removing the pop, fill a mug with room temperature water and then dip each mold into the water for a few seconds to help slide the popsicles out. Place them into cellophane bags and then store in a zip-top freezer bag. Immediately wash the molds and create another batch if needed.

About the Author:

Jamie Evans is the founder of The Herb Somm blog and author of The Ultimate Guide to CBD: Explore the World of Cannabidiol and Cannabis Drinks: Secrets to Crafting CBD and THC Beverages at Home. She is an author, entrepreneur, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over a decade of wine industry experience and is a Certified Specialist of Wine. Having represented a wide array of organizations and wineries, she is best known for her literary work and producing high-end events. She was also named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. Follow her on Instagram and Twitter @TheHerbSomm.

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