Who says popsicles have to be sweet? Spice ‘em up with this original recipe showcasing the chameleon coconut - is it sweet or is it savory? It's sweet thanks to the soft basil and it's fresh thanks to the lime, with kick of heat from the cayenne! Perfect for keto and vegan peeps! Think frozen colada-margarita-rim mash up delischousness!!!
INGREDIENTS
1 can coconut milk¾ cup fresh basil, well packed
3 tbsp lime juice (fresh = 3 limes)
½ tbsp cayenne
¼ cup unsweetened shredded coconut
flakey salt, to taste
TOOLS
popsicle mold, saucepan, bowl, blender, spoon, (juicer for fresh limes)
INSTRUCTIONS
- Simmer coconut milk and fresh basil over low-medium heat for 5-7 minutes, or until fragrant. Stir occasionally, so the basil doesn’t burn
- Juice about 3 limes or until 3 tbsp is reached
- Pour coconut milk and basil mixture into a blender. Add fresh lime juice. Blend until fully combined, a light green color
- Combine cayenne and unsweetened shredded coconut in the bowl
- Fill popsicle molds to 3/4 full, sprinkle in ¼ tsp of the cayenne powder + shredded coconut mixture; swirl, then fill to full.
- Insert popsicle sticks
- Place in the freezer for >4 hours; overnight will be better
- To remove, briefly run warm water over molds and pull out
- Sprinkle with extra cayenne, shredded coconut, and flakey salt before serving