In this week’s baking adventure, I learned two things: (1) A popsicle mold would be a really great investment for the summer. (2) Popsicles are a hard thing to take flattering pictures of. Fortunately, though this may not be my best food photography, the end product is still a refreshing summer treat.
My mom has had these popsicle molds for as long as I remember. I suspect she bought them entirely because the handles were red (her favorite color), but they definitely got some use when we were kids. We used to basically just pour KoolAid or lemonade into them, freeze them for awhile, and wait until they got melty enough to drink through the straw in the handle.
Since those days, I’m not sure they’ve been touched, though they live dutifully in our tupperware drawer awaiting their next use. Today was the day, and they delivered.
Another great thing about popsicles? They are super fast. Just blend together some ingredients, pour them in a mold, and let them freeze for a couple hours. No oven, no stove, no heat. It’s ideal.
First, blend together the coconut milk, milk, lime juice, lime zest, and coconut until well mixed. Then, pour the mixture into the popsicle molds and add the handles. Then freeze for 4 hours. Eat whenever you feel like it. That easy!
Pictures, on the other hand, were not easy. They didn’t look great against white. And really only marginally better against black.I do think they did a little better in their natural habitat (about to be consumed on a screen porch).But none of that affects their flavor.
Coconut Lime Popsicles
- 14 ounces coconut milk
- 1/4 cup milk
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 1/4 cup shredded coconut
- Blend all ingredients in a blender on high for about a minute, until well combined.
- Pour mixture into 8 popsicle molds.
- Freeze for 4 hours.