Boozy Coconut Chili Lime Popsicles

coconut chili lime popsicles

Sweets | June 6, 2017 | By

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! 

coconut chili lime popsiclesYou’ll want to eat these zingy popsicles quickly before they melt!

popsicle moldThese popsicle molds are perfect for creating any frozen pop treat! Just pop them in the freezer for several hours after filling.

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Boozy Coconut Chili Lime Popsicles
 
Author:
Serves: 6 popsicles
Ingredients
  • 1 can coconut milk (13.5 oz.)
  • Zest from 1 lime
  • Juice from 2 limes
  • ¼ cup white rum
  • ½ cup *simple syrup
  • 2 Thai chili peppers, seeded and chopped
  • 1 tablespoon fresh mint, chopped
  • ¼ cup shredded coconut flakes
Instructions
  1. 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.
  2. *To make simple syrup:
  3. 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.

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Matcha Green Tea Heart Cookies

Sweets | February 14, 2017 | By

Who doesn’t love cookies on Valentine’s Day, am I right? Just had to make these beautiful heart-shaped green tea cookies to fuel the romance!  Matcha green tea powder gives these sugary cookies their vibrant color, and they could not be any easier to make. I heard green tea powder is an aphrodisiac (did I make that up)? With so few ingredients you’ll be on to the “next course” in no time!  Ooh-la-la! ❤ ❤ Happy Valentine’s Day everyone!

Line a baking tray with parchment paper to bake these heart-shaped cookies.

Beautiful in color, add the finishing touch to these cookies with a dusting of powdered sugar.

Matcha Green Tea Heart Cookies
 
Author:
Serves: 2 dozen
Ingredients
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg yolk
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon Matcha green tea powder
  • Pinch of salt
  • 2 drops green food coloring
  • Powdered sugar for dusting
Instructions
  1. Preheat oven to 325 degrees. Line a large baking tray with parchment paper and set aside. In a large bowl, combine the flour and Matcha green tea powder. Set aside.
  2. Cube the butter and place in a mixing bowl along with the egg yolk. Beat the butter and egg together and add in the sugar to cream. Add the food coloring and mix until well blended. Slowly add in the flour mixture and salt and beat until mixed well. Remove the dough and knead together on a floured surface forming a ball, making sure there are no more gooey crumbs. Seal with plastic wrap, flatten, and place in refrigerator about 30 minutes until firm.
  3. When ready to use, roll out the dough onto the floured surface until flattened to about ½-inch thick. Cut out cookies using a heart-shaped cookie cutter, placing on the baking tray about 1 inch apart. Bake cookies about 15 minutes, until just slightly brown on the edges. Let cool on a wire rack. Dust with powdered sugar before serving.

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Coconut Dessert Soup with Sweet Potatoes (Bo Bo Cha Cha)

Sweets | June 27, 2016 | By

This traditional, often colorful Asian dessert soup, called “Bo Bo Cha Cha,” is a popular street food in Singapore and Malaysia. The base is coconut milk and features a variety of colorful sweet potatoes and yams. Purple sweet potatoes would be a great addition to this soup. It’s super easy to prepare, and can be served as a chilled soup starter or as a dessert. You may even get up and dance the Cha Cha after eating this soup!

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Coconut Dessert Soup with Sweet Potatoes (Bo Bo Cha Cha)
 
Author:
Serves: 4
Ingredients
  • 4 small sweet potatoes, peeled and cubed
  • 3 small yams, peeled and cubed
  • 1 can coconut milk (14.5 ounces)
  • 1 cup water
Instructions
  1. Steam the sweet potatoes and yams in a steamer until they are soft, but not mushy (about 10 minutes). Bring the coconut milk mixed with the water to a boil. Add in sweet potatoes and yam and boil another 5 minutes. Do not over-boil. Serve chilled.
Notes
This dish can be served as a chilled soup starter or as a dessert.

 

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