Tasty Coconut Popsicles For Summer Days

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    coconut popsicles

    When I found this coconut popsicles I decided I’d prepare them for my daughter’s return from China, where she stayed for 3 1/2 months with her university.

    So I did. Yesterday afternoon I prepared them and she arrived yesterday evening. Today I asked her if she would mind being my model for the coconut popsicles, and she agreed.

    The result? A pleasant serie of photos that put together the coconut popsicle plus…my happiness to have her back home, her happiness to be back, her joy in eating one of her favorite ice cream flavors and…a proud mom ;-D.

    These coconut popsicles are pretty easy to prepare and reminds me the ones I used to eat at the beach, in Rio, when I was a child. They are prepared with coconut milk and vanilla.

    Give them a try ;-D. I found this simple recipe at Leite’s blog.

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    Tasty Coconut Popsicles For Summer Days
     
    Prep time
    Cook time
    Total time
     
    Tasty coconut posicles
    Author:
    Recipe type: Desserts, Ice Cream
    Serves: 6
    Ingredients
    • 250 ml/14 ounce coconut milk
    • ½ vanilla bean
    • 2½ Tbsp sugar (if you prefer a sweeter taste, use 4 Tbsp)
    • a pinch of salt
    Instructions
    1. Divide the vanilla bean in two lenghtwise.
    2. Take half of it and scrap the seeds and put both the bean and seeds into a small pan. Add the coconut milk, sugar, salt and turn on medium gas.
    3. Cook until the sugar dissolves, stirring occasionally, paying attention not to let it boil.
    4. When done, turn off the gas and let it cool down for at least one hour.
    5. Remove the vanilla bean and stir the mixture. Pour it into a measuring cup to make it easier to pour into the popsicles moulds.
    6. Put in the freezer and after one hour add the wood sticks.
    7. Buon appetito!

     

    3 COMMENTS

    1. I’m so disappointed. I ran to the kitchen to make my favorite coconut popsicles. I just have a 5 oz can of coconut milk. Off to the store I go.

      Love your blog. I’ve made two of the flatbreads. Both so good. I learned not to use a tapered French style rolling pin on the roundish breads. They make the breads thinner in the middle. The centers then bake faster than the outsides do.

      • Hi Diane, I am so glad to know you love the blog :-).
        I didn’t even know the French tapered rolling pin – and yes, its shape seems to “work” more in the middle of it. Thanks for pointintg this.

    2. Just another quick note about the Can’t Stop Eating bread recipe. I now use my KitchenAid pasta rollers rather than a wooden rolling pin. I suppose any pasta machine would work. It’s so much quicker and easier than rolling them out by hand. They come out tongue shaped rather than roundish.

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