Tuesday, April 24, 2012

0 Recipe #303: Strawberry-Coconut Popsicles

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Summer's almost here! And with some of the 75-88°F weather some of us have been experiencing lately, it really does feel like summer's already here. :) So, when the weather's that hot, there's no reason to wait for summer to enjoy summer treats, no matter what time of year it is. And what treat says "summer" weather more than popsicles?!

My sous-chef, Java, hard at work. ;)
These popsicles are super-easy to make. Basically, you just toss all of the ingredients in a blender and blend. Et le voilà. For those of you who prefer chunks of coconut and strawberries in your popsicles, like I do, the only thing you need to do differently is to set aside half of the strawberries and all of the coconut and add them only after you've already blended together all of the other the ingredients first. Piece of cake, er, fruit. :)

Earlier today, I was in the kitchen creating the below recipe with my sous-chef, Java. :) Not sure, but think he might've just been sticking around for the "free samples," should something accidentally fall onto the floor. ;)

Strawberry Coconut Popsicles

2 c. fresh (or frozen) strawberries, hulled and sliced into 1/4" slices (reserve 1 c.)
1/2 c. Greek yogurt (or soy yoghurt, if vegan)
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. honey
1/4 c. unsweetened coconut, shredded*

Directions: Set aside 1 c. strawberries to reserve for later use. Toss everything into a blender, except for 1 c. strawberries and the unsweetened coconut flakes, and pulse until smooth. Then add coconut flakes and pulse only once until just combined. Add remaining 1 c. sliced strawberries and stir gently with a spatula to combine. Carefully pour mixture into popsicle maker. For the silicone popsicle molds, it takes approximately 2 hours for them to freeze all the way through.

Yield: Makes enough to fill about 8-10 Orka-brand popsicle molds. You might have to readjust quantities to scale if you are using different sized molds. This quantity will probably also work for most Kinderfield or Tovolo brand molds as well, provided they are similar in total fluid ounces.

Alternate Directions: If you prefer your popsicles to have a completely smooth and creamy consistency, simply toss all the ingredients into the blender at the same time, and then pour mixture into a popsicle maker.  For the silicone popsicle molds, it takes approximately 2 hours for them to freeze all the way through.

Chef's Notes: *Unsweetened coconut flakes: Unsweetened coconut flakes can be found at any Indian or Southeast Asian grocery store. I find that the frozen kind keeps (and tastes!) the best, although if you don't have access to a local shopping source, you can always purchase it online in dried form. This version is much healthier than the sweetened kind (made with refined sugar) that's typically found at generic grocery stores. It's also a lot easier and less time-consuming than shredding your own. :) I typically like to buy the Fresh Harvest brand at my local Indian market, which comes in a plastic freezer-safe bag. If you use frozen, be sure to break off about 1/4 c. of it first and then let it defrost for several minutes before using. This way, it'll be easier to crumble into the blender and mix.

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