Here’s the only way to describe these unique Coconut Chili Lime Popsicles — an explosion of flavor on your tongue! They’re sweet, sour, spicy, boozy, and refreshing! We filled ours with some white rum (yes, rum freezes), but you can leave out the booze for a virgin pop. But seriously, what’s the fun in that? The red Thai chili peppers give it a spicy kick. Just a smidge to get your tastebuds tingling! Get yourself one of these popsicle molds to make the perfect ice pop. Pop it in the freezer for a perfect popsicle in just a few hours! Make sure to run the popsicles under hot water for 30 seconds to slowly release them from the mold. Then, get ready for a truly awesome popsicle experience!
You’ll want to eat these zingy popsicles quickly before they melt!
These popsicle molds are perfect for creating any frozen pop treat! Just pop them in the freezer for several hours after filling.
- Add to a blender the coconut milk, lime zest, lime juice, rum, and simple syrup, chili peppers, and mint. Pulse until well blended. Add in the coconut flakes and pulse lightly so mixture is still chunky with the coconut flakes. Place evenly into popsicle mold and freeze overnight. When ready to serve, run the popsicles under hot water for 30 seconds to release them from the mold.
- *To make simple syrup:
- Pour equal parts water and sugar in a small saucepan. Heat the ingredients until dissolved. Remove from heat and cool. Keep in the refrigerator until ready to use.
Shop products featured in this recipe:
Boost your antioxidant levels with these drool-worthy matcha green tea cupcakes! They are as beautiful as they are delicious! You can feel good about eating these yummy sweets because matcha powder is also a natural energy booster, so you’ll be sprinting to the gym after indulging! If you’re not a fan of making desserts from scratch, just cheat (no one will know!) and use boxed white cake mix instead. Your green tea cupcakes will be fluffy and flavorful. Either way, these cupcakes will make your guests green with envy!
Matcha green tea powder is the secret ingredient in these delectable cupcakes!
Fluffy matcha green tea cupcakes can be made from scratch or with boxed cake mix!
- For the cake:
- 2 cups flour
- ½ tablespoon baking soda
- ¼ teaspoon salt
- 2 tablespoons matcha powder
- 1 stick of unsalted butter, plus 2 tablespoons (room temperature)
- 1 ½ cups sugar
- 2 eggs plus 1 egg yolk, slightly beaten
- ⅔ cup skim milk
- For the frosting:
- 2 sticks unsalted butter (room temperature)
- 4 ounces cream cheese
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 2 tablespoons half-and-half or milk
- Preheat the oven to 350 degrees. Place cupcake liners into cupcake pans. In a small bowl combine the dry ingredients: flour, baking soda, salt, and matcha powder. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and continue to mix until fully incorporated. Slowly add in the dry ingredients in three batches until fully mixed, adding in the milk last.
- Fill the cupcake liners ¾ full and bake for 18 to 20 minutes until a toothpick tester comes out clean. Cool the cupcakes on a wire rack.
- CHEAT: You can use boxed white cake mix for this recipe as well, adding the matcha powder to the mixture.
- Meanwhile, in a large mixing bowl and electric mixer fitted with a whisk attachment, beat the butter on medium until light and fluffy. Add the cream cheese and incorporate well until smooth. Add in 2 cups of powdered sugar, one cup at a time, mixing until well blended. Add in the vanilla, matcha powder, and remaining 2 cups of powdered sugar, one cup at a time. Frosting should be thick and smooth.
- Pipe the frosting onto the cupcakes and decorate with sprinkles if desired.