Visiting today is Christina from Mama's High Strung
Take it away.....!
Tutorial: Coconut Raspberry Ice Pops
These days you’re lucky if the ice cream truck passes through your neighborhood.
Really lucky.
When I was younger, we would chase the “ice cream man” down the street so we could find a little relief from the scorching West Texas sun. I can still taste that deliciously cold coconut ice pop and feel it slowly dripping down my hand. Pure magic.
Sadly, there are no trucks in our neighborhood. But I can still recreate a little bit of the fun with these Coconut Raspberry Ice Pops. I added fruit because it really makes the cold treats POP! For this recipe, I used Nopro’s Ice Pop Maker that makes 10 3-ounce ice pops.
If you don’t have an ice pop mold, go old-school and pour them into a paper cup or an ice cube tray.
What memories.
What magic.
When I was younger, we would chase the “ice cream man” down the street so we could find a little relief from the scorching West Texas sun. I can still taste that deliciously cold coconut ice pop and feel it slowly dripping down my hand. Pure magic.
Sadly, there are no trucks in our neighborhood. But I can still recreate a little bit of the fun with these Coconut Raspberry Ice Pops. I added fruit because it really makes the cold treats POP! For this recipe, I used Nopro’s Ice Pop Maker that makes 10 3-ounce ice pops.
If you don’t have an ice pop mold, go old-school and pour them into a paper cup or an ice cube tray.
What memories.
What magic.
Coconut Raspberry Ice Pops
prep: 15 minutes (plus 5 hours or more in the freezer)
you’ll need…
¾ cup coconut water
¼ cup sugar
1 can (12.5 ounces) coconut milk (low-fat or lite work well, too!)
¼ teaspoon vanilla extract
¾ cup shredded coconut
1 cup frozen or fresh raspberries
let's get to it...
Stir coconut water and sugar in a small saucepan over medium heat for 3 to 5 minutes or until sugar dissolves. Remove from heat and cool for 10 minutes.
Pour coconut milk, vanilla and shredded coconut into a blender container. Pulse blend for 30-seconds to 1 minute. Add the cooled coconut water and sugar mixture to the blender and pulse blend for 30 seconds.
Divide raspberries evenly between pop molds (about 1 tablespoon each pop, more or less depending on the size of the berries). Pour the coconut mixture evenly into each mold. Insert sticks and freeze until solid, about 5 hours.
Tip: Blueberries, black berries and strawberries also work great!
Thank you for that refreshing summer treat tutorial from Christina at Mama's High Strung blog.
Some of my favorite blog posts by her are:
Summer
Corn and Black Bean Salad with Tequila Vinaigrette - See more at:
http://mamashighstrung.com/blog/2013/07/plated-served-summer-corn-and-black-bean-salad-with-tequila-vinaigrette/#sthash.S82PyjSu.dpuf
Be sure to stop by and visit her, leave a comment and check out all her recipes! Let her know you found her on SWEET HAUTE blog. Stayed tuned for more tutorials...
Enjoy!
~Be Sweet
Christina
Sweetest Haute
Thank you for hosting Christina!
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