Guava Pineapple Popsicles
Yield: 6 popsicles | Prep Time: 10 minutes | Total Time: 6 hours Ingredients 2 cups guava juice 1/4 cup guava paste 1/4 cup pineapple Directions Thinly slice the guava paste and pineapple into ribbons. Fit into molds. Pour in guava juice. Freeze until solid.
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This week's popsicle is VERY coconut-ey. If you don't like coconut, you will NOT like this popsicle. But if you do like coconut. Oh man. The base is pure coconut milk, with a bit of sweetness thrown in. If I were to make these popsicles on a day that was not Easter, I would cover the entire popsicle in the toasted coconut flakes. That may seem overly devoted, but that is just how much I love a flaked and then toasted piece of coconut flesh. I DID make these popsicles on Easter, and thus I added in little pastel eggs and just enough coconut to make a nest to cradle the egg. I purchased all natural food coloring very much by mistake for a holiday cookie decorating soiree. I paid the price that December night as people attempted to frost trees, presents, and gingerbread with soft pastels. However, I resurrected myself (ha!) and finally got a bit of use out of the weak, weak, natural food dyes. As is always true with popsicles, patience is the name of the game. Coconut Popsicles
Yield: 4 popsicles | Prep Time: 1 hour | Total Time: 6 hours Ingredients 1 can full fat coconut milk 1 tbsp + 1/2 tsp sweetener of choice 1/4 cup coconut flakes Directions Combine coconut milk and sweetener. Pour into molds. Freeze until solid. Toast coconut flakes until lightly brown. Mix in sweetener and coat popsicles in flakes. Freeze until set. The project was supposed to have a loquat popsicle a long, long time ago. However, to acquire the loquats for the popsicle required shenanigans, the cover of darkness, and potentially breaking the law. So, the project had no loquat popsicle. However, I felt adamant that the project have some sort of quat. Thus I present the kumquat popsicle - an entirely different flavor profile and texture, but a sure and reliable quat. The loquat is a meaty quat - similar to the apricot in ways. But the kumquat is a zinger of a fruit. You can eat the skin. Its tang attacks you. Thus, it felt correct to pair it with another food item that attacks you - sparkling water. I mixed one of the project's staple liquids, tangerine juice, with the sparkling water to create a sweet, punchy base to complement the kumquat's sour, bouncy flavor. I made the popsicle tiny because I love tiny things and felt that the project did not have enough tiny popsicles. Sparkling Kumquat Popsicles
Yield: 6 tiny popsicles | Prep Time: 5 minutes | Total Time: 5 hours Ingredients 1 carton kumquats 3 cans sparkling water 1 cup citrus juice (I used tangerine) Directions Mix the sparkling water and citrus juice. Fill molds 3/4 full with liquid mixture. Thinly slice the kumquats and distribute between the molds. Freeze until solid. It is finally getting warm here in Providence, and thus it finally felt time to make a much anticipated (by me) popsicle - the iced coffee popsicle. Iced Coffee Push Pops
Yield: 6 popsicles | Prep Time: 5 minutes | Total Time: 4 hours Ingredients 3 cups of your favorite decaf coffee (I used blue fire) 1/2 cup of your preferred milk for coffee 3 tbsp of your preferred sweetener for coffee Directions Brew coffee according to directions and let cool. Mix in your milk and sweetener. Pour into molds. Freeze until solid. About a decade ago, Ralph Lachmann spent a summer describing every tiramisu he ate as "delicate." Today, on april fool's day, I present the tiramisu popsicle, a popsicle that is certainly not delicate. It would most accurately be described as "crunchy"! It has layers of sweet mascarpone, vanilla cookies, and strong coffee. A fun and silly pop for a fun and silly day!
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