Thursday, May 10, 2012

Summer Vegan Treats: Thai Coconut Pops

Thai Coconut Pops
I LOVE new, exotic recipes and I especially LOVE Thai food, but you don't often see too many Thai desserts.  Yes, there's the sticky rice with mango chunk topping, but aside from that, I can't think of too many Thai desserts that spark up my taste buds and make me say YUM!

Kellen Helies Working Hard in the Florida Sun
My beautiful and spunky cousin, Kellen in Florida is creative in so many ways, she's the creator of our newest and yummiest dish!  She's a photographer, a seamstress (see her aprons on the left side of this blog), and an incredible home cook.  When she announced what she had done today, I immediately asked her for some photos, the recipe and her permission to share them with the world.

So here you go.....summer's almost here and I'm ready for some  Thai Coconut Pops!!!!!!

Thai Coconut Pops

Prep Time: 10 minutes / Freeze Time: 4 hours / Servings: 4 popsicles
Thai Coconut Pops

  • 1 cup coconut milk
  • 1/4 cup coconut water
  • 1/2 tsp vanilla
  • 2 tbsp shredded coconut
  • 1 tbsp lime juice
  • 4 leaves of fresh mint, finely chopped
  • 4 leaves fresh basil, finely chopped
  1. Add, stir and combine the mint and basil in a small mixing bowl and set aside.
  2. In a large pitcher, add the coconut milk, coconut water, vanilla, lime juice and shredded coconut.  Stir until combined.
  3. Using plastic popsicle molds, add a pinch of the mint and basil leaves to the bottoms of each popsicle mold.  Pour the liquid mixture over the leaves until the molds are about 3/4 full.  Insert the mold tops and place in the freezer for about 4 hours or until the pops are completely frozen.  Carefully remove from the molds and serve immediately.

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