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Creamy Coconut Popsicles

Creamy Coconut Popsicles

“She put the lime in the coconut, she drank them both up” — Harry Nilsson, 1972

Man oh man I feel like I’m giving you a lot of music to go with my recipes these days. And hey, that’s ok! If you don’t have the radio crooning in the background while you whip up your next culinary masterpiece, then get on it!

This song is perfect for this recipe for two reasons: 1) It was my divine inspiration for the flavour combo and 2) Ironically, it was my Dad who introduced me to and adores this lovely ditty but who HATES coconut. Now, I know hate is a strong word but he can smell, taste and spot coconut from a mile away and wants nothing to do with it. On our yearly trips to the Okanagan as kids, we had to wander through dozens of beachgoers until we found a spot where no hint of coconut suntan lotion floated in the breeze. I tested my Dad's aversion to coconut after moving out, buying a coconut lip balm then sneakily seeing if I could get away with applying it while driving with him a few weeks later. NOPE! That balm was on my lips for less than 30 seconds before the windows were down… it was December.

But now, I can fill my apartment with coconut flakes, coconut oil, coconut milk, coconut cream…and that’s only the kitchen!

I developed this recipe to calm my ice cream cravings and as a way to get a good dose of healthy fats into my diet. It’s low in sugar (has ZERO refined sugar) but has just enough sweet and sour from the lime and honey to make you go back for more. If you’re looking for a lighter version, use half and half coconut water and milk!

Creamy Coconut Popsicles

  • 2 cups coconut milk (This is my favourite)
  • 1 Tbsp. coconut oil (melted)
  • ½ lime, squeezed
  • 1 Tbsp. raw honey (Use agave if vegan!)

1)   Mix ingredients together until mixture is well combined and smooth.

2)   Evenly divide mixture into four popsicle molds.

3)   Freeze 3-4 hours or overnight.

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