Cosmopolitan USA – June 2017

156

LIFE

Avocado

Chile Lime Bar

MAKES 5 OR 6 POPS

Blend 1 AVOCA DO,^1 ⁄ 8 t.

SALT, ½ t. CHILI POWDER, zest

and juice of 1 LIME, 1 c.

CANNED COCONUT MILK,

and 1 T HONEY. Pour into

molds, and freeze.

Adapted from Glow Pops,

by Liz Moody

Morning

Caffeine Freeze

Brew a batch of I C E D

COFFEE—or grab a store-

bought version, like High

Brew Coffee in Double

Espresso ($25 for 12-pack,

amazon.com). Pour

into molds, and freeze.

Peach Yogurt Pop

MAKES 4 TO 6 POPS

Blend 5 oz. C U T P E A C H E S

and ½ c. MILK for 30

seconds. Add ¼ c. P L A I N

YOGURT. Blend until smooth.

Transfer to molds, and

freeze. Melt dipping chocolate,

and dunk pop for up to 5

seconds. Top with sprinkles!

From Popbar

ZOKU Round

Pop Molds,

$17 for 4,

zokuhome

.com

BREAK THE

MOLD

Make your

frozen master-

pieces a

little fancier.

TOVOLO Tiki

Pop Molds,

$16 for 4,

bedbathand

beyond.com

SUNNYLIFE

Tropical Pop

Molds, $19,

sunnylife

.com

CAN’T FREE YOUR

FROZEN POP FROM

ITS MOLD? RUN

UNDER WARM

WATER FOR ABOUT

10 SECONDS.

FOOD STYLIST: JAMIE KIMM. ICE STYLIST: BRIAN BYRNE. ADDITIONAL STILLS: COURTESY BRANDS.