Ugh! I hate this time of year. It’s hit that time when we never know what to wear or what to do. One day the sun will be shining – hurrah! Only to met by grey skies, drizzly rain and a “fresh” wind the next. What’s even worse is when the change of weather doesn’t happen on a clear day to day basis, like last weekend.
On Saturday I awoke to crystal blue skies, so grabbed my “kicks” (a.k.a. trainers, my ‘word of the week’ that I learnt after someone complimented my new kicks and I just stared at them blankly!) and went for a run along the Seattle Waterfront. I should have known it was going to be one of those days when I passed a man ‘walking’ his pet snake (a fully grown Python!), although not quite so odd it seems for Seattle, where cats and even rabbits being walked on leashes seems to be the ‘thing to do’.
As I ran the final leg home I passed Seattle Central, the venue for Bumbershoot, the annual Labor Day Weekend Festival. Here I had to traverse hoards of young girls excited for the day ahead and “appropriately” dressed for the weather in teeny shorts and ‘halfie’ cropped shirts. No more than an hour later, when the festival would have been in full swing, the heavens opened, the rain poured and the biggest thunder and lightening spectacular ensued.
But today is a good day and the sun is out and staying put. So to celebrate this summery day, and in honour of those who battled the bad weather at Bumbershoot, I am sharing this dreamy Strawberry and Coconut Popsicle Recipe.
To make the strawberry mixture, add together the strawberries, 2 tbsp of the sugar and balsamic vinegar to a small frying pan. Gently heat on low to medium until the sugar dissolves and the sauce thickens (about 5-8 minutes). Remove from heat.
To make the coconut mixture, add the coconut milk, remaining 2 tbsp of sugar, and vanilla extract to a small saucepan. Gently warm the mixture for about 2-3 minutes, until the sugar melts.
To the popsicle moulds (I used the Tovolo® Star Ice Pop Moulds), add one layer of the strawberry mixture, followed by a layer of the coconut. Alternate the layers until the moulds are full.
Freeze for about 4-6 hours, or until the popsicles become solid. Simply hold the mould under warm water for a few seconds to easily release the popsicle from the mould.
To make the Strawberry & Coconut Popsicles I used the following equipment:
- Tovolo® Star Ice Pop Moulds
- Tovolo® Mini Whisk
- Tovolo® Whip Whisk
- Tovolo® Mini Silicone Spoonula
- Small Frying Pan
- Small Saucepan
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Strawberry & Coconut Popsicles
1 Cup of Sliced Strawberries
1 Can of Coconut Milk
4 Tbsp Sugar
1 Tsp Vanilla Extract
½ Tbsp Balsamic Vinegar
In a small pan, add together the strawberries, 2 tbsp of the sugar and the balsamic vinegar. Gently heat on a low to medium heat, until the sugar dissolves and the sauce thickens (about 5-8 minutes). Remove from heat.
While the strawberries are cooling, mix the coconut milk, the remaining 2 tbsp of sugar, and vanilla extract together. Then, gently warm it in a saucepan, for about 2-3 minutes, until the sugar melts.
To the popsicle moulds, add one layer of the strawberry mixture, followed by another layer of the coconut. Alternate the layers until the moulds are full. Freeze for about 4-6 hours, or until the popsicles become solid.
Recipe from Sugar & Cloth.