7.23.2013

RASPBERRY-COCONUT-LIME // elspeth


I hope summer's treating you right. A friend told me a few weeks ago that back in early June, she started to get a bit of August-itis. She could have let it get the better of her—wishing away all the traffic and the visitors and the heat—but she said she decided right then to banish that feeling. She made a pointed decision instead to take in all the good summer has to offer—all the pond swims and popsicles and picnics at Race Point and hours at Lecount's and pizzas from The Juice and bags of cherries and trips to the farmers' market—and to do as many summery things as she can think of as often as managing a restaurant allows. 

So in that spirit, I'd like to introduce you to these popsicles. I wrote a long essay about them in last week's Provincetown Banner, so I'm not going to go on and on, but suffice it to say that you should try them. They are heavenly, and so summer. Just ask Sally. 

RASPBERRY-COCONUT POPSICLES

These are hands down the best popsicles I’ve ever had. They are rich, creamy, and delicious. We made them with a mix of red, golden, and black raspberries, but I think they’d be good with any fruit—blueberries, blackberries, peaches, or even huckleberries would probably work as the season marches on. This recipe makes 5-6 popsicles in most molds.

 3 tablespoons unsweetened coconut flakes, finely chopped
1 pint fresh raspberries
2 tablespoons maple syrup, divided
2 tablespoons lime juice, divided
1 cup whole fat coconut milk
1/2 teaspoon vanilla

Preheat the oven to 350 degrees F. Spread the coconut flakes on a baking sheet and toast for 3-5 minutes, until golden and fragrant. Meanwhile, mix the raspberries with 1 tablespoon of the maple syrup and 1 tablespoon of the lime juice. Use the back of a wooden spoon to crush the berries and stir well. In a separate bowl, mix the toasted coconut with the coconut milk, remaining maple syrup and lime juice, and vanilla. Stir well.

Get out a set of popsicle molds and put a spoonful of the coconut mixture in the bottom of each one. Next add a spoonful of the raspberry mixture. Keep alternating until the molds are full. Add the sticks and freeze for at least six hours.

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