| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 12g | 10g | 25g |
| sugars | fibre | protein | salt |
| 20g | 2g | 2g | 0.02g |
A Trip From the Coast to the Tropics
From the salty ocean breeze of Atlantic seafood delights that I have been known to create, here’s a delightful swerve into the tropical fruits aisle – my recipe for Lychee and Coconut Milk Popsicles. This scrumptious dessert is a vibrant blend of tropical lychee and rich coconut milk, sweetened just to perfection and elevated with an edge of vanilla and a sprinkle of sea salt. This is far from the lobster rolls and clam chowder that my girls Erin and Samantha have gotten used to, but it’s a delightful change of pace that they adore, and I believe you will too.
The Health Benefits Packed in These Little Treats
Though this fruity delight only makes a rare appearance among my usual seafood-centric gastronomic adventures, the health benefits of these Lychee and Coconut Milk Popsicles are incredible. The lychees bring a bundle of health benefits including a boost of Vitamin C and B6, aids digestion and can help to fight against Alzheimer’s disease [source]. Meanwhile, the coconut milk provides energy, vitamins, and minerals. Both lychee and coconut are known to benefit your heart health too, a symbiotic relationship that’s healthy as much as it is flavorful! [source]
A Versatile Dessert To Pair Or To Enjoy Solo
As a chef, I enjoy finding connections between, and creating harmony among, unlikely culinary pairs. With its tropical flavor, this Lychee and Coconut Milk Popsicle pairs well with spicy Thai or Indian dishes. The sweet and creamy notes of the popsicle contrast beautifully with aromatic spices, cooling the palette while also providing a satisfying end note to a rich meal. On its own, this popsicle is a refreshing summer treat, one that my daughters Erin and Samantha find irresistible when the Maine sun is in full glare. This dessert echoes similar ice-based treats like the Pineapple and Mint Ice Pops, or the Honeydew Melon Pops. With a blend of fruits and the undertone of coconut, the versatility of this little treat is part of what makes me love it so much.
What You’ll Need
- 1 can (20 ounces) of lychees in syrup
- 1 can (13.5 ounces) of full-fat coconut milk
- 1/4 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1/4 cup of shredded unsweetened coconut
- 1 pinch of sea salt
- 6 popsicle sticks
Method
Step One
First, you will need to drain the can of lychees, making sure to reserve the syrup. Place the lychees in a blender.
Step Two
Pour the canned coconut milk into the blender along with the lychees. Add granulated sugar, pure vanilla extract, and a pinch of sea salt.
Step Three
Blend all these ingredients together until the mixture is smooth. Then, add in the shredded unsweetened coconut and pulse until everything is nicely mixed.
Step Four
Pour the mixture into a popsicle mold, leaving about an inch at the top. Stick a popsicle stick into each mold.
Step Five
Move the mold into the freezer and let the popsicles freeze for about 4-5 hours, or until they’re solid.
Step Six
Before serving, run warm water over the bottom of the mold to loosen the popsicles. Enjoy your Lychee and Coconut Milk Popsicles!
