However, I am joining in the third edition of Popsicle Week hosted by Wit & Vinegar, so that's just as awesome. Maybe more so, because it took no organizing on my part. Yay me! Maybe I'll take a cue from Billy and do a 1-week SOTP intensive before summer ends...we'll see.
Wit & Vinegar's Popsicle Week page for daily updates.
Coconut, Matcha and Blueberry Popsicles
Cool, creamy layers of toasted coconut and matcha with a fruity blueberry layer make these layered popsicles impossible to resist!
Prep Time: 20 minutes (active) + 6 hours (inactive)
Keywords: dessert frozen popsicles summer blueberries matcha coconut dairy
Ingredients (12 (3 ounce) popsicles)
- 1 (13.5 ounce) can coconut milk
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup + 3 tablespoons half-and-half, divided
- 1/4 teaspoon fine salt
- 1/4 teaspoon pure vanilla extract
- 2 1/2 teaspoons Matcha (culinary grade green tea powder)
- 1/3 cup unsweetened shredded coconut (or sweetened) - toasted until lightly golden
- 1 1/2 cups fresh blueberries
- 3 tablespoons honey simple syrup
Place coconut milk, sweetened condensed milk, 2/3 cup of the half-and-half, salt, and vanilla in blender and blend until smooth. Pour 1/3 of the mixture (about 1 1/4 cups) into small bowl or glass measuring cup with spout; mix in the toasted coconut.
Add the matcha to the remaining 2/3 of the mixture (about 2 1/2 cups) still in the blender and puree until smooth. Pour into a bowl or glass measuring cup with spout.
Rinse out the blender, then put the blueberries, honey simple syrup, and remaining 3 tablespoons half-and-half into it and puree until smooth. Pass through a fine wire-mesh strainer into a third bowl.
You now have your 3 layers.
Fill the tip of your molds 1/4 of the way up with the coconut mixture. Freeze until solid, 60-90 minutes.
Now pour the matcha mixture in until the molds are almost 3/4 of the way full. Place back in freezer for 45 minutes, or until slushy, then slide in the popsicles sticks and continue to freeze until that layer is solid, another 45-75 minutes.
Top them up with the blueberry mixture, then freeze until solid, another 90-120 minutes.
If you have three measuring cups with spouts, those are the easiest vessels for pouring, so put your mixture into those. If you don't, you can use glasses or bowls. Try using a small ladle (like a gravy ladle that comes with a set of silverware) or even a baster to add the layers to the popsicle molds.
Keep the extra liquid layer(s) in the fridge while you're waiting for the one(s) before them to freeze.
Find more fantastic popsicle recipes and inspiration on the official Popsicle Week Pinterest board and on my Popsicle, Ice Pop, and Paleta Pinterest board!