MALK Organics

some inspo for your next grocery run 🤭

get me to a beach chair STAT 🙂‍↕️

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Creamy Mango & Peach Agua Fresca
Servings: 8
Prep Time: 15 minutes

For the Mango Peach Base:
3 large ripe mangoes, peeled and cubed — half blended, half reserved for chunks
3 large ripe peaches, peeled — half blended, half reserved for chunks
3/4 - 1 cup agave or sugar, plus more to taste (use less if you like it less sweet!)
1 tsp pure vanilla extract
A pinch of salt
2 cups water

For the Pitcher:
2 cups MALK Organic Vanilla Almond Milk, chilled
Lots of ice
Reserved fresh mango chunks
Reserved fresh peach chunks

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Add the mango and peaches to a blender with the agave or sugar, vanilla extract, salt, and cold water. Blend on high until completely smooth. Taste and adjust as needed.

To assemble, fill the pitcher generously with ice first. Pour the mango peach base over the ice, then pour in the MALK Vanilla Almond Milk slowly so it floats on top of the fruit base creating a beautiful creamy white layer. Spoon the reserved fresh mango and peach chunks generously over the top.

Stir everything together gently before serving so every glass gets an even mix of agua fresca and fruit chunks. Serve immediately over ice.

📹

conjuring up a few of our faves 😮‍💨

This plant-based strawberry shortcake popsicle is living rent freee in our head ✨

How to make it:

Strawberry Shortcake Popsicles
Servings: 10-12 popsicles
Prep Time: 15 minutes
Freeze Time: 6 hours or overnight

For the Strawberry Popsicle Base:
2 cups fresh strawberries, hulled and halved
1 cup full-fat coconut yogurt
½ cup MALK Unsweetened Almond
¼ cup + 2 tbsp honey or agave
1 tbsp fresh lemon juice
1 tsp vanilla paste
Pinch of salt

For the Shortcake Crumble:
1 cup vanilla wafers
2 tbsp freeze-dried strawberries
2 tbsp coconut oil, melted
1 tbsp powdered sugar (optional)

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Add the strawberries, coconut yogurt, MALK Unsweetened Almond, honey, lemon juice, vanilla paste, and salt to a blender. Blend on high until completely smooth and creamy. Taste and adjust sweetness as needed, the mixture should taste slightly sweeter than you want the final popsicle since freezing dulls sweetness.

Pour the mixture evenly into popsicle molds. Insert sticks and freeze for at least 6 hours or overnight until completely solid.

When ready to serve, add the vanilla wafers, freeze dried strawberries, and powdered sugar if using to a food processor and pulse until you get a coarse crumble - not too fine, you want some texture.

Transfer to a shallow bowl or plate wide enough to roll the popsicles in, drizzle the melted coconut oil over the top, and massage it in with your fingers until the mixture comes together into a sandy, crumbly coating.

Remove each popsicle from the mold and let them sit out for about 5 minutes until the surface becomes slightly tacky - this is what helps the crumble stick. Roll each popsicle generously in the shortcake crumble, pressing gently on all sides so it adheres in an even layer.

Serve immediately or place on a parchment-lined tray and return to the freezer until ready to eat.

📹:

we prefer to sip our sweet treats so we had to make the viral dot cake into a latte. brb putting sprinkles on everything until further notice ✨