It has been so hot here in New York the past few days, and my focus has shifted from all things warm and comforting to all things cool and refreshing. These tasty popsicles are inspired by a mixed drink I had in Key West, Florida called a "Hula Hula", comprised of banana, pineapple, coconut and mango.
Ingredients
1 cup pineapple juice
1/4 cup coconut cream
2 bananas
1 cup frozen mango chunks
Directions
First, you will need a popsicle mold, like this one. You can choose to use the plastic sticks provided or you can use jumbo popsicle sticks like I did. Then, you simply add the ingredients into your blender and blend until smooth as if you were making a smoothie. Next, pour your mixture into the popsicle mold up to the designated fill line. If your mold does not have a designated fill line, leave at least a half inch of space at the top of the mold to allow for expansion in the freezer. Once filled, insert your popsicle sticks in the middle of each popsicle about halfway down the mold. Freeze them for 5 hours or longer before "unmolding". To unmold, it helps to fill a container that is around the height of your mold with warm water and briefly dip your mold in the water, being careful not to fully submerge it. Then you should be able to gently pull your popsicles out cleanly. Enjoy!
Variations
For a frozen cocktail treat, you can add your choice of rum in with your initial ingredients.
For the chocolate lover, dip your frozen unmolded popsicles in melted dark chocolate and pop them back in the freezer on a baking sheet lined with aluminum foil for 10-30 minutes. The bitterness of the dark chocolate contrasts really nicely with the natural sweetness of the fruit. Yum!
1 cup pineapple juice
1/4 cup coconut cream
2 bananas
1 cup frozen mango chunks
Directions
First, you will need a popsicle mold, like this one. You can choose to use the plastic sticks provided or you can use jumbo popsicle sticks like I did. Then, you simply add the ingredients into your blender and blend until smooth as if you were making a smoothie. Next, pour your mixture into the popsicle mold up to the designated fill line. If your mold does not have a designated fill line, leave at least a half inch of space at the top of the mold to allow for expansion in the freezer. Once filled, insert your popsicle sticks in the middle of each popsicle about halfway down the mold. Freeze them for 5 hours or longer before "unmolding". To unmold, it helps to fill a container that is around the height of your mold with warm water and briefly dip your mold in the water, being careful not to fully submerge it. Then you should be able to gently pull your popsicles out cleanly. Enjoy!
Variations
For a frozen cocktail treat, you can add your choice of rum in with your initial ingredients.
For the chocolate lover, dip your frozen unmolded popsicles in melted dark chocolate and pop them back in the freezer on a baking sheet lined with aluminum foil for 10-30 minutes. The bitterness of the dark chocolate contrasts really nicely with the natural sweetness of the fruit. Yum!