This beautiful, warm, summer day is brought to you by Lychee Lime Coconut Pops - coolness personified!
Um, they're good! I mean really, really good. Like slap your mama, scream hallelujah, crazy GOOD! Well, that's if you like coconut, lychee and lime. Take it from a girl who isn't a big coconut fan. Correction - I like the flavour of coconut water and milk; however, I am not a fan of the texture of the meat/jelly.
So, I know you're asking/begging/pleading to have these in your life, like stat! Well, you're in luck! They are easy to make and are the perfect night-before-the-barbecue, frozen treat. Limited or no access to fresh coconut and lychee? Not to worry, you can easily find the canned versions in the international aisle of most supermarkets.
You're probably thinking that the trickiest part to all this was getting the water from the coconut, right? Nah, that would be keeping them from melting, or being eaten, while photographing.
Draining the coconut is as easy as 1, 2, 3! Find the face of the coconut. At least one of the indentations will be soft enough to pierce with a sharp object - I used kitchen shears. Drain the water and strain. To get to the meat use a hammer to crack the shell and peel out the meat. If cracked the right way, you will end up with two bowls that make great vessels for drinks and desserts.
Keep an eye out for the resulting coconut cake.
There wasn't a great amount of water in the one coconut, so two were used, which provided approximately ½ cup. The remainder of the liquids used for these pops are from the lychee and carbonated water.
If you have a juicer, simply peel and pit (remove the seeds) from the lychees and put them in the juicer. Two cups of lychees yielded just over 1 cup of juice and man was it tasty. The juice is really sweet, but super rich in vitamin C.
I like my popsicles to have a little fizz, hence the addition of the san Pellegrino. Something about the fizz makes it more refreshing, at least that what I've convinced myself. Adding the water also helps to cut down on the sweetness of the lychee juice. Feel free to eliminate this step, if your preference is sweeter popsicles.
I found these cute little bamboo cups, plates and spoons at my local Superstore and thought they would be great for this purpose. Sometimes it can be quite difficult to unmold popsicles, as I so painfully learned from my bout with these Berry Pistachio Cream Pops and Peach Bellini Popsicles. So I thought I would try to remedy tis by using plastic wrap in two of the cups and use the other two as is to see if there would be a difference.
Unmolding the pops without the plastic wrap was way easier than the ones with the plastic. I simply held the cups under lukewarm running water and they slipped out. The ones with plastic came out almost as easily, but the plastic was a pain to remove from the popsicle. And the pops didn't take on the shape of the cup as well as the other two.
To keep the spoons upright in the popsicles while still in liquid state, I enlisted a few pieces of floral wire. Do not allow them to come into contact with the juice/popsicle. You can also freeze without the spoon and insert them about halfway into the freezing process. You'll just have to remember to do so!
I made four as a test, and they were devoured as soon as the camera was turned off. This will most certainly happen again this summer. Give it a try!
More Frozen Treats:
Servings: 4
Ingredients
- Juice from 12-15 peeled and pitted lychees
- Water from 2 coconuts
- 1 small lime zested
- ⅓ cup San Pellegrino
Instructions
- Peel the lychees and remove the seeds. Place in a juicer, or in the absence of a juice, push through a sieve.
- Drain water from coconuts and strain to remove any debris. Add to the lychee juice.
- Zest half a lime directly into the lychee coconut mixture. Squeeze the juice from half the lime into the mixture. Slice the other half of the lime thinly place in popsicle molds.
- Cut up little pieces of lychee and add to the mixture. Add san pellegrino.
- Pour into molds and freeze for at least four hours.
- Unmold by holding under lukewarm water for a few seconds.
- Enjoy!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Jacquee CS says
Goodness gracious! The ingredients of these popsicles are all things I learnt to LOVE during our travels. Lime + coconut + lychee! Tasting these would probably transfer me to more tropical realms instantly
Jacquee CS says
Yes, indeed! A one-way ticket to tropical heaven. 😉
Jacquee CS says
Love how you described how good these are and they certainly do look very refreshing! Great photos as always Jacquee!
Jacquee CS says
What irresistible pops! Sweet, smooth and cool just the perfect summer treat!
Jacquee CS says
Lovely!
Jacquee CS says
We enjoyed another batch yesterday to help combat the muggy conditions. Just as yummy!
Jacquee CS says
I'd think you had these before from your description...haha! They are a perfect summer treat, indeed!
Jacquee CS says
Thx!