9.04.2014

pineapple coconut cream pops.

Hello there! Anyone out there?

I'd like to say I took a long vacation from blogging to actually go on vacation, but we just plugged our summer right along, blinked, and now it's September. I'm happy to say we enjoyed all things beach; shell collecting, kite flying, biking, picnic'ing, sand eating (in Jenna's case) and lots of time with family and good friends. Summer was good to us, but just like that, Mari started pre-school yesterday (!) and we're off and running.

I know I'm a little late to the party with popsicles. It could be cold where you are. But, if you're like us, you know that this is the best time of year at the beach: late summer, and so you're probably still pining for ice cream, gelato, popsicles and/or all of the above. Or maybe that's just our household.
We are popsicle, pineapple and coconut obsessed over here. Using this Bon Appetit peach-vanilla cream pops recipe as our base and method, here's what Mari and I did to make these tropical beauties:

- For the peaches, we subbed an entire fresh pineapple, cut into chunks.
- Whirled fruit in a blender with simple syrup and a few splashes of vanilla extract (the beans are worth it, if you have them) and then strained into a bowl.
- Then whisked in fat free Greek yogurt and non-fat milk and a generous handful of shredded coconut.

Depending on the sweetness of your pineapple, you might go light on the simple syrup like I did. These babies are so sweet, but oh-so-good when tamed with the cream from the yogurt and milk.

By the way, more ice cream is coming next week! Remember Mari's third birthday party back in July? I finally have a post ready to share with you! More to come. 

PS: for some general popsicle tips, see last year's experiment with watermelon

1 comment:

Karen said...

Alison,
We'll enjoy Popsicles until early October if I know our Southern California weather pattern. Thanks for the recipe.
Glad you're back.
xo,
Karen