Creamy Guava-Coconut Popsicles

A week into summer break, and I’ve already heard “Mom, can we go to the pool?”, “Mom, can we go get ice-cream?”, and “I’m Bored!!” more times than I can take. I had my 10-year old make a list of all the things he would like to do for fun over the next two months, and making popsicles was one of the first few items. We’re checking off one item on the list each day, and yesterday happened to be the day we pulled out the popsicle molds from the basement. But let me be honest; I foresee many days where screen time is going to be my best friend :).

  (Mom’s ‘not-so-little’ helper)

 

I got this paleta – Latin American popsicles that are either cream or juice mixed with fruit – recipe several years ago from my friend Nellie, and had really enjoyed the taste. I meant to share it here earlier, but had misplaced the hand written scrap of paper. After looking everywhere, I found it folded and tucked inside one of my many recipe books and binders. One of my most favorite recipes, these are creamy and just sweet enough. I’ve been inspired to use this basic recipe to substitute other fruits, and will update here once (if) my experiments are successful.

 

 

(Guava paste can be found in the Hispanic food section at the grocery store.)

Creamy Guava-Coconut Popsicle

(Makes 15-17 popsicles, about quarter cup each)

• 1 (15 oz) can coconut milk
• 3/4 cup heavy cream
• 1/4 cup milk
• 1 Tbsp cornstarch
• 1 (15 oz) can condensed milk
• 10-12 oz guava paste

1) Chop about a quarter of the guava paste into small pieces and drop into the bottom of the popsicle molds.

2) In a large blender jar, add the coconut milk, cream, milk, cornstarch, condensed milk, & chunks of the remaining guava paste. Blend till well mixed, but not frothy.

3) Pour into the popsicle molds, add handles and freeze for atleast 4-6 hours.

4) To remove popsicles, run the bottom & sides of the mold under warm water for a few seconds and slide the ice cream out.

NOTE : If using dixie cups, place them on a cookie tray or plate and then fill them according to instructions. Freeze on the cookie tray for about an hour. Then insert the popsicle sticks. This will help keep the sticks straight as they freeze for several more hours.

Non-alcoholic Apple-Fennel (Saunf) Spritzer

 

I made this to accompany a Saturday lunch party with spicy Indian food because I was tired of serving the same sodas/lemonades/mango lassi to guests who preferred non-alcoholic drinks,  As with most of my recipes, this can be made ahead of time, and mixed quickly when your guests request the drink.

Fennel seeds/saunf has a licorice flavor, and is generally know as the sugar-candy-coated seeds that are placed at the entrance of almost every Indian restaurant. While one of its roles is as a mouth freshener, saunf is also known to help relieve many stomach ailments – colic, constipation, indigestion, flatulence, heartburn. etc.

Original recipe credit to SAVEUR magazine. My version is a little sweeter and has a slightly more pronounced fennel taste.

 

Apple-Fennel (Saunf) Spritzer

(Makes about 1-cup syrup; enough for 6-8 drinks)

FOR THE SYRUP:

• 2 tbsp. fennel (saunf) seeds – [coarsely ground]
• 1 cup sugar
• 1 cup water

1) Add the crushed fennel seeds, water & sugar to a small saucepan and bring to a boil over medium heat.

2) Cook on medium-low flame for about 5 minutes till slightly thick, about 5 minutes.

3) Remove from heat and let the mixture rest till it reaches room temperature.

4) Strain into an airtight container or a pretty glass bottle. If not using right away, this mixture can be stored in the refrigerator (tightly sealed) for up to  1 month.

TO SERVE THE DRINK: (per person)-

• 2-3 Tbsp fennel syrup
• 1/4 cup apple juice
• 1 Tbsp lemon juice
• 1 cup club soda
• Thin apple slices for garnish
• Ice

1) Mix all ingredients above in a tall glass and add ice. Garnish with apple slices and serve.

Coconut Macaroons – To dip in chocolate or not?

I got this recipe from a PTA mom at my son’s school a long time ago – she must have given it to over a dozen people as the cookies were SO good – and I’ve looked at it and put it away so many times over the years. Finally decided to try making them, and boy, are they easy to make. In fact, I would say the ‘hardest part’ was scooping them onto the cookie tray (well, besides sweating it out on the treadmill and cursing myself for eating too many! But that’s a different blog post ;)).

You can dip these macaroons in chocolate if you like, but they are good as-is too. Super easy to make, crispy on the edges, chewy on the inside. YUM!

Coconut Macaroons

(about 3-dozen cookies)

• 1 (14 oz) package flaked coconut – sweetened**
• 1/2 cup sugar
• 6 Tbsp flour
• 1/4 tsp salt
• 4 egg whites – room temperature
• 1 tsp almond extract
• 1-2 cups chocolate chips – optional

1) Preheat oven to 325*F.

2) In a large bowl, add flaked coconut, sugar, flour & salt, and mix well.

3) In another small bowl, add the egg whites & the almond extract, and beat lightly.

4) Add eggs to the coconut mixture and mix well.

5) Drop by tablespoons onto a greased cookie tray.*****

6) Bake 18-20 minutes, until edges are golden brown.

7) Remove from the oven and cool completely on a wire rack.

8) If you are using chocolate, melt the chips according to package directions and dip the macaroons halfway. Set on the same parchment lined trays to harden completely.

9) Store in an air-tight box for several days.

 

NOTE** : If you decide to use unsweetened coconut flakes, increase the sugar to 2/3 cups.

NOTE*****: I always use parchment paper to ensure my food does not stick to the pan, and also to make for easy cleanup.

For easy and even scooping, I use a small ice cream scoop (and NO – I don’t make any revenue by linking to Amazon from here. This is just to give you an idea.)