The sweet taste of juicy berries blended with the king of all things summer...creamy coconut, add in a splash of fresh, tangy lime juice and you have a trio of perfection.
I'm a complete ice cream fiend and I try not to keep it in the house too often for fear I won't stop eating it until I hit the bottom. When the heat of summer creeps in (which is always pretty early here in Florida) I can't help but crave an ice cold treat to keep cool. I remember making homemade ice pops as a child. They weren't over the top gourmet but they tasted good and were fun to prepare. They were easy to make on the fly with things we always kept stocked in the fridge and also portion controlled, unlike a tub of ice cream. I recently picked up a pack of ice pop molds and felt it was time to do some experimenting.
Boiling the blueberries in coconut milk really allow those two flavors to mesh. The milk is so creamy and rich, the berries just soak it all up.
I chose to use an emulsion blender since I'm a bit clumsy. I've had too many incidents where hot liquid shoots straight into air from my blender giving me a two hour mess to clean up. Trust me on this, when blending hot liquids, always use an emulsion blender.
The end result is a not too sweet and slightly savory pop with the texture of coconut and lime zest running throughout. The ingredients are simple with flavors that are complex and grown up, even though it's impossible not to feel like a kid when you eat it.
For the novice cook or the advanced chef, these are so easy to make regardless of your talent level in the kitchen. Beyond the ease of creating them, they are wildly addictive and are guaranteed to satisfy a summer sweet tooth even for the most fanatical ice cream junkie.
2 cups fresh blueberries
1 can coconut milk (I used Thai Kitchen)
1/4 cup sugar
1/4 cup water
1/4 cup sweetened coconut flakes
Juice of 1 big lime
Zest of one lime
Makes 6 4oz. ice pop molds
How To Stir together the blueberries, sugar and water in a pot on medium-high heat and simmer until starting to boil. Stir in coconut milk and drop temperature to a medium-low, cook for about 15 minutes until the mixture really incorporates and bubbles again. Remove pot from the heat and add half of the lime zest and half of the lime juice and stir. Use an emulsion blender to blend together. Once blended, stir in the other half of the lime zest, lime juice and coconut flakes. Allow to cool for about 20 minutes, then pour into ice pop molds to freeze.