Friday, July 29, 2011

Heatwave, you say? Popsicles, we say!

It's been hot in NYC. I mean really hot. OK, maybe not Texas hot and I'm sure it was hotter in Arizona last week, but, and say this in your best inner Fran Drescher voice, "that's a dry heat!" So you're having guests over, your A/C goes kaput, the beach is just too crowded, and hauling a kiddie pool and 100 gallons of water up to the roof of your buddy's 6-floor walk-up isn't an option, what do you do to cool off? Make popsicles, of course! And we're not talking colored tubes of sugar-water here, though those bring back a lot of fond memories of Summers of Yore. We're talking real, satisfying, flavorful, healthful (gasp!) grown-up pops. We got together last weekend and had a pop making party, complete with very willing taste-testers. We're sharing our three favorites below: Coconut, Basil & Lime, Watermelon Prosecco With a Cucumber & Lime Rind, and Samoa. That's right, Samoa. On a stick. It's like dunking the frozen cookie in a glass of milk without having to wait for Girl Scout cookie season. Oh yeah. But I digress. Let's check out some recipes:


[makes 8]


- 1 can (13.5 oz) coconut milk (you can use tetra pack style coconut milks like Silk brand but it's thinner in texture & usually has added sugar)
- 1/4 cup [4 tbsp] sugar or sweetener of choice such as agave or brown rice syrup
- 5 biggish leaves of fresh backyard basil
- juice of 1 lime including pulp (you can add the zest, too, if you want the lime to come to the forefront of the pop more)
- 1/2 cup of coconut water or pure filtered water



First we warmed the coconut milk, sugar, and basil in a cute little pot to infuse the milk with the herb's flavor and integrate the sugar. If you don't want to turn the stove on and wash an extra pot, you could probably get away with skipping straight to the next step: Blend your coconut milk, sugar, and basil in a blender until basil is shredded and sugar is incorporated.

Add your lime juice, pulp, and zest (if using) and give it a whir again. Then add the coconut water or water before giving it a final mix.

Pour into molds & freeze. We found that using a spouted Pyrex measuring cup or a funnel helps getting all these pops into their molds neatly.


[makes 8]



- 2 cups 1" cubed watermelon (make sure there are no black seeds)
- 1 tbsp sugar / agave / brown rice syrup / honey / sweetener of choice (maple syrup is not recommended here)
- 1 tbsp fresh lime juice (about half a lime, juiced)
- 1/2 tsp lime zest (a little more than half a lime, zested)
- 1/2 cup prosecco (we used Palmer sparkling white. It's local from the North Fork vineyards and delightful!)



Blend all ingredients in a blender. Fill popsicle molds 3/4 of the way and freeze for at least an hour. You want this just frozen enough to hold another layer on top of it, but not so frozen, you can't get a stick through it.

CUCUMBER / LIME "RIND" (makes a great pop on its own, too! Double the recipe for that.)

- 1 cucumber peeled & seeded
- 1 tbsp sugar / agave / brown rice syrup / honey / sweetener of choice (maple syrup is not recommended here)
- 1 pinch salt
- 1 tsp fresh lime juice

Blend all ingredients in a blender until all the cucumber is pureed. Fill the remaining 1/4 of pop mold over the frozen watermelon portion, stick the pop sticks in, and freeze for a couple more hours until solid.

We found that using a spouted Pyrex measuring cup or a funnel helps
getting all these pops into their molds.


[makes 4]

- 1 cup vegan chocolate chips
- 2 tbsp coconut oil
- 1 3/4 cups coconut milk
- 1/4 cup organic finely shredded unsweetened coconut


Melt the chocolate & oil in double boiler or a bowl placed over a small pot of boiling water just until it melts. Turn off the heat & whisk in the coconut milk. Mix in coconut shreds until they are incorporated evenly throughout. Make sure the mixture is cool before pouring it into your colds to freeze. These need a little more freezing time than the other two pops we made.

We found these to be extra thick & rich like fudgecicles, if you want a thinner pop you can dilute it with more coconut milk.

VARIATIONS: use the first 3 ingredients (or swap coconut milk for almond milk) and add:
- curry (yes really!)
- cinnamon & hot pepper for a South American twist
- almond extract & crushed almonds
- dried pitted cherries



  1. Hello there! I'm so excited for you to be a top 5 finalist!! I made your samoa & coconut-basil-lime pops today! Absolutely delicious and refreshing. I shared your recipes on my blog (and of course gave you full credit and a shout out). Thank you for sharing your talent & delicious goodies!

    Good luck!

  2. Thanks Kate! So glad you liked the recipes. We will be posting more soon, so follow the blog and stay tuned!