Today I awoke to crystal blue skies and the weatherman’s promise of temperatures in the high 70’s – finally summer is on it’s way!
So not only am I revelling in new shoe heaven (I indulged in TWO new pairs yesterday), and ecstatic to finally indulge in some sun worship, but my delight is triple-heightened (yes, there’s more!), because tonight the hubby and I are trying out a Mexican restaurant that we’ve not yet been too – yes, yes, yes!!!
I anticipate serious guacamole gluttony ensued by complete fajita frenzy, so will try to ‘go light’ on food today. That being said, my sweet tooth is alive and kicking, while the hot weather is making me crave something cold and refreshing. So I can think of nothing more appropriate than this dreamy Strawberry and Coconut Ice Pops Recipe.
This is a firm favourite of mine and I always make sure I have stock of these pops in the freezer during the summer months. The strawberry and balsamic vinegar mix is a deliciously enticing combination of flavours that is the perfectly balanced by the smooth and creamy coconut milk – wow, I went all ‘cordon bleu’ for a moment there, didn’t I?!!!
However, if you’re not an ice pop kinda person, the strawberry mixture from this recipe also makes a fantastic ice-cream topping, smoothie flavouring, or even a novel steak/salad dressing.
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.
Add one layer of the strawberry mixture to the ice pop moulds (I used the Tovolo® Star Ice Pop Moulds), followed by a layer of the coconut cream. 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 these Strawberry & Coconut Ice Pops I used the following equipment:
Followers in the UK, France, Germany, Italy, or Spain can now buy our favourite kitchen tools and gadgets at the Arugula & Rocket Cookshop on Amazon. Readers in the USA can purchase directly from the Tovolo website.
Strawberry & Coconut Ice Pops
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.
Add one layer of the strawberry mixture, followed by another layer of the coconut, to the ice pop moulds. Alternate the layers until the moulds are full. Freeze for about 4-6 hours, or until the ice pops become solid.
Recipe from Sugar & Cloth.