Скачать или смотреть BE COOL and beat the summer heat with these Easy Popsicle Recipes!

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LEARN HOW TO MAKE HOMEMADE POPSICLES AT HOME PERFECT FOR THE HOT SUMMER!

LAY HO MA (how's it going in Cantonese)! Beat that hot summer heatwave with this incredibly easy 3 ingredient recipe. Join me in this episode and learn how to make delicious mango, chocolate, and blueberry popsicles right at home!

MANGO POPSICLE INGREDIENTS:
2 tbsp cane sugar
3/4 cups almond milk
3 cups frozen mango

MANGO POPSICLE DIRECTIONS:
1. Blend all of the ingredients in a high powered blender using the tamper until smooth (about 45 seconds to 1min)

2. Transfer the mango mixture to the popsicle mould and smooth out with a spoon. Insert the popsicle sticks and transfer to the freezer for a few hours or overnight

BLUEBERRY POPSICLE INGREDIENTS:
1/2 cup frozen blueberries
2 tbsp cane sugar
3/4 almond milk
3 cups frozen banana

BLUEBERRY POPSICLE DIRECTIONS:
1. Add the frozen blueberries to a bowl and heat up a little bit to thaw. Coarsely mash the blueberries and set aside

2. Add the cane sugar, almond milk, and frozen bananas to a high powered blender and blend on high using the tamper. When completely smooth, transfer to the popsicle mould

3. Spread about a tsp worth of the mashed blueberries into each popsicle mould. Then, add the blended mixture to fill the mould. Smooth out the popsicles with a spoon and add a little bit more blueberry on top. Transfer to the freezer for a few hours or overnight

CHOCOLATE RASPBERRY POPSICLE INGREDIENTS:
1/2 cup frozen raspberries
4 tbsp cane sugar
3/4 cup almond milk
4 tsp cocoa powder
3 cups frozen banana

CHOCOLATE RASPBERRY POPSICLE DIRECTIONS:
1. Add the frozen raspberries to a bowl and heat up a little bit to thaw. Coarsely mash the raspberries and set aside

2. Add the cane sugar, almond milk, cocoa powder, and frozen bananas to a high powered blender and blend on high using the tamper. When completely smooth, transfer to the popsicle mould

3. Spread about a tsp worth of the mashed raspberries into each popsicle mould. Then, add the blended mixture to fill the mould. Smooth out the popsicles with a spoon and add a little bit more raspberries on top. Transfer to the freezer for a few hours or overnight


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com


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