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Coconut Pistachio Popsicles

Since ovulatory is our body's summer, I couldn't help but add in a popsicle recipe! These coconut pistachio popsicles are so creamy and rich that it's hard to eat just one. You can either use popsicle molds or freeze it in Tupperware and then defrost and serve it as ice cream. Melted chocolate on top is nice to serve, but it's delicious without it as well.

The ingredients in this recipe that are beneficial for your ovulatory phase are coconut and pistachios. During the ovulatory phase, estrogen and testosterone surge, so you want to eat foods that help your body balance out the spike in estrogen and support the heart.

Coconut is great for ovulation because it contains essential nutrients such as B vitamins, zinc, and phosphorus which are vital nutrients for healthy ovulation.

Pistachios are rich in antioxidants, which is key to helping your liver metabolize excess estrogen. They also have trace minerals for lots of key micronutrients like magnesium, iron, zinc, calcium, and more.


Coconut Pistachio Popsicles

Serves: 6 Active Time: 10 minutes Total Time: 6 hours



  • 1 1/2 cup raw pistachios

  • 14 oz can full-fat coconut milk

  • 4 tbsp maple syrup

  • 1 tsp pure vanilla extract

  • 1 tsp cinnamon

  • 1/4 tsp salt


1. Put all ingredients into a high-speed blender and blend until smooth. Pour the liquid into your popsicle molds, and freeze overnight or for at least 6 hours.

2. Optional: melt dark chocolate and drizzle over before serving. It'll harden as a shell immediately upon touching the cold popsicle!

Note: I like to use silicon molds because it's easiest to get the popsicles out in one piece!


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