Summertime on the South Texas Gulf Coast has arrived with a vengeance. After an unusually cool April and May, the humidity and mid to upper 90 degree temperatures make us grateful for ceiling fans, air conditioners,iced tea, Blue Bell ice cream, and cold watermelon. One of the ways to keep healthy cooling snacks for all ages is to keep an assortment of homemade popsicles in the freezer. Our family is currently enjoying finding lots of ways to use coconut, and these coconut popsicles are one of the results.Skye helped me make them last week and was the first to try one. We adapted this recipe from one found on Food Network, but my inspiration was eating one of Blue Bell’s new fruit bars, Coconut dipped in Dark Chocolate.
Lime and Coconut Popsicles
15 ounce can coconut milk
zest of 1 lime
juice of 2 miles
1/3 cup grated coconut
1/3 cup powdered sugar
In a blender jar, add coconut milk, zest, lime juice, powdered sugar, and grated coconut. Pulse a few times until well combined. Pour into popsicle molds and freeze until firm. There are many inexpensive popsicle mold sets available. I like the Zoku set which I bought at Sur le Tables which is in a classic popsicle shape and very durable with easy to grip handles, but simple molds can be made with 3 ounce paper cups and wooden popsicle sticks.
Try these plain, drizzle with melted chocolate, or quick dip them in melted chocolate.
http://www.zokuhome.come has recipes for breakfast pops made with yogurt and berries, as well as melon and fruit pops.
What is your favorite frozen treat?