Phenomenal Phoods

Red, White & Blue Prosecco Pops

Ingredients:

For the white layer:

• 1 14 oz can coconut milk
• 1/4 cup pineapple juice
• 1 Tablespoon maple syrup or other sweetener

For the red layer:

• 3/4 cup raspberries
• 1 Tablespoon maple syrup or other sweetener (you may want to use more if the raspberries are too sour)
• Juice of 1/2 lime
• 1/2 cup of the coconut mixture from the white layer

For the blue layer:

• 3/4 cup blueberries
• 1 Tablespoon maple syrup or other sweetener (you may want to use more if the raspberries are too sour)
• Juice of 1/2 lime
• 1/2 cup of the coconut mixture from the white layer
• 1 bottle Prosecco

Instructions:

For the white layer:

1. The white layer is the middle layer of these popsicles, but I used some of the coconut mixture for the other two layers so you will want to make this one first. Combine all ingredients in a blender or with a whisk until smooth and set aside. You will end up with about 2 cups of the white layer and will use half of it in the red and blue layers.

For the red layer:

1. Combine all ingredients in a blender until smooth.
2. Pour into popsicle molds, filling each about 1/3 of the way. Place in the freezer for about 45 minutes before adding the next layer.
3. Once the red layer is set enough to add the next layer, pour some of the white coconut mixture in, filling the molds about 2/3 of the way. This should use up about 1 cup of the coconut layer, and you will have another 1/2 cup leftover for the final layer below. Place in the freezer for another 45 minutes until set enough for the blue layer.

For the blue layer:

1. Combine all ingredients except for the prosecco in a blender until smooth.
2. Pour over the white layer to fill the molds the remainder of the way. Insert popsicle sticks, leaving about 1 1/2 inch free.
3. Freeze for 3-4 hours until completely set. Run mold under warm water to release the popsicles.
4. Place popsicle in a large wine glass and pour prosecco over top.