Watermelon Boba Popsicles
These watermelon boba popsicles will come to the rescue this summer! Hong Kong and Taiwan are largely the inspiration behind this recipe.
Print Save Saved!
- 4 cups Watermelon (or about ½ a watermelon)
- 1 Can coconut cream
- 1/2 Cup tapioca pearls
- 4 Tbsp honey optional
- 1/3 cup brown sugar (can add more if you want sweeter)
In a small pan, boil 2 cups of water. Add in the tapioca pearls and let it boil for5 minutes (or until they float). Turn off the heat and pour into another bowlof cold water. (note please adjust for your tapioca brand package instructions)
Add in the brown sugar and stir.
Divide boba into between the popsicle moulds. Divide the honey between the popsicle moulds. Set aside.
Combine the watermelon and coconut cream in a blender and blend until smooth. Pour in to the popsicle molds.
Place in freezer for about 4 hours until set.
Run the popsicle molds under hot water for half a minute, and then gently remove from the mold.
Calories: 247kcal | Carbohydrates: 31g | Protein: 2g | Fat: 15g | Saturated Fat: 13g | Sodium: 5mg | Potassium: 226mg | Fiber: 1g | Sugar: 20g | Vitamin A: 384IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.