Which type of coconut person are you? Are you a COCONUT LOVER or not? I know when it comes to coconut people seem to really love it or not…. Guess which one I am? Yep, COCONUT LOVER. I’m kookoo for coconut. My favorite popsicle or ice pop is coconut cream.
My Mom was a tupperware lady when I was growing up and we had beaucoup tupperware. Cupboards of the stuff. One of the things we had was a popsicle maker. My Mom used to make us homemade popsicles and fudgesicles when we were growing up. Now a days you have so many choices in the stores when it comes to buying popsicles and there are ones that are certainly more healthy than others that do not contain a lot of sugar. I like both types of popsicles; healthy and ones not so healthy…..The thing is; there is no reason to feel guilty about indulging in a good popsicle. Decide which type of flavor is your favorite and go from there. The possibilities are endless.
Coconut-Lime Ice Pops
Coconut-Lime Ice Pops
(recipe adapted from Ice Pops by Shelly Kaldunski)
yield: makes 10-12 ice pops
1 Cup Heavy cream
3/4 Cup superfine sugar
1 can regular (not light) coconut milk
1/2 Cup sweetened shredded coconut
grated zest of 3 limes
1/2 Cup whole milk
In a chilled bowl combine the heavy cream and the sugar on high speed beat until thickened and reach soft peaks; about 90 seconds.
In a blender combine coconut milk and coconut until mostly smooth. Stir in the lime zest. Transfer to a 4 cup meauring cup with a pour spout. Stir in the whole milk. Gently whisk in the whipped cream.
Divide the mixture evenly in ice pop molds. If using wooden sticks; wait about 50 minutes before inserting sticks and continue to freeze until solid; about 4 hours.
I must admit, growing up I was never into rice pudding, but as a lot of things go with getting older we develop a liking for different desserts. This is a dessert you can whip up with items you have in the pantry. I always keep coconut milk on hand, and I always have rice. If I run out of rice you know something is seriously wrong with the world; perhaps a catastrophic event of some sort. I am married to an Asian; ergo I am Asian by proxy ;-). We simply do not run out of rice. We buy rice in 25 lb. bags, exactly how I buy my flour and sugar. This is why Costco has extra-large flat carts. If 3 days go by without the rice cooker being fired up The Husband and my little one get a bit cranky. I think for me, the real reason for making rice pudding is just finding a valid excuse to soak raisins in rum. You know I’m a rum girl…Plan ahead when you make the pudding because the raisins should soak for a good long while in the rum. A long soak in rum=yum.
Coconut Rice Pudding With Rum Raisins
1 1/2 Cups Jasmine* rice cooked, cooled (Rinse the rice 3 times before cooking)
*[I prefer Jasmine rice, but you can also use any long grain rice]
1 (13.5 oz.) can coconut milk (1 can equals ~ 1 2/3 Cup)
2 Cups whole milk
1/3 Cup sugar
1/4 tsp. kosher salt
3/4 tsp. vanilla bean paste (or 3/4 tsp. vanilla)
1/2 Cup raisins (soaked in dark rum for 2-4 hours, strained)
Optional Garnish: toasted sweetened coconut, lime zest
1. Prepare ahead and soak your raisins in 1/4 Cup dark rum for ~ 2 hours at least; preferably 4 hours if you can.
2. In a 3 qt. heavy saucepan add the milk mixture, rice, sugar, and salt. Simmer uncovered over medium heat, stirring frequently until thickened, about 40 minutes. Stir in vanilla bean paste and strained raisins. Garnish with toasted coconut and fresh lime zest if desired. Serve warm.
3. Leftover pudding can be stored in fridge for up to one week. Pudding can be served warm or cold.
Coconut-Lemon-Passion Fruit Cake
I like the combination of coconut and passion fruit. I was lucky to find this passion fruit jelly a couple of months ago and I bought the jelly with the intention of making passion fruit buttercream. I really liked how it turned out. I also used Monin passion fruit syrup to brush the cakes with and the passion fruit flavor really came through. I kind of whipped out this cake on a busy weeknight so I used a jar of purchased lemon curd, but you can certainly use the leftover egg yolks to make fresh lemon curd. If you don’t like passion fruit or can’t find passion fruit jam or jelly, the cake would be great with either vanilla buttercream, coconut buttercream; flavored with cream of coconut (such as coco lopez brand) or cream cheese frosting and you could cover the cake in coconut.
Coconut Cake: (yield: 2 layer 9 inch cake)
3 1/4 Cups sifted cake flour
1 Tbsp. baking powder
3/4 tsp. kosher salt
1 C unsalted butter, room temp
1 1/3 Cup granulated sugar
6 large egg whites
1 1/2 tsp. vanilla bean paste
1/2 tsp. coconut extract/flavoring
1 small lemon, zested
2/3 Cup coconut milk
3/4 Cup whole milk
3/4 Cup sweetened shredded coconut
1. Preheat the oven to 350 degrees. Prepare two 9-inch cake pans by spraying the bottom and sides with baking spray (I use the kind with flour in the spray). Line the bottom of each pan with a parchment paper round.
2. Combine the cake flour, baking powder and salt in a medium bowl; whisk to combine and set aside.
3. In the bowl of a stand mixer, using the paddle attachment; cream the butter until creamy. Add the sugar and beat on med-high speed until light and fluffy. Reduce the mixer speed to low and add the egg whites a little bit at a time until combined; stop the mixer to scrape down the sides and the bottom of the bowl every so often to insure the eggs combine thoroughly. Add the lemon zest and stir to combine.
4. Combine the coconut milk, whole milk, coconut extract and vanilla bean paste together in a measuring cup.
5. With the mixer on low-speed, add about 1/3 of the flour mixture, alternating with the milk mixture, stopping the mixer after each addition to scrape down the sides and bottom of the bowl. Make sure to end with the last bit of flour mixture. Stir in the coconut by hand.
6. Divide the batter equally into the two pans and smooth the tops. Rap the pans on the counter sharply to release any air bubbles.
7. Bake the cakes for 25-30 minutes until the tops are just lightly browned around the edges and a toothpick inserted comes out clean. You will not see the cakes turn much color; they will retain a light color, so be careful not to overbake.
8. Cool the cakes in the pans for about 15 minutes and then invert the cakes, peel off the parchment paper, and place onto a wire rack to cool completely.
Filling: Purchased lemon curd (I like Dickinson’s)* you can make homemade lemon curd; I’ve used jar variety here to save time on a busy weeknight after work and one jar is exactly the right amount to fill the cake.
Passion fruit syrup: Purchased Passion fruit syrup (Monin brand)
Passion Fruit Swiss Buttercream:
5 large egg whites
1 Cup granulated sugar
4 sticks unsalted butter (1 lb.)
6 Tablespoons passion fruit jelly (also known as lilikoi)
1 tsp. vanilla
1. In the bowl of a stand mixer place the egg whites and sugar and whisk to combine. Place the bowl over a saucepan of simmering water as a double boiler setup and whisk the mixture until the temperature registers 160º degrees on an instant read thermometer.
2. Remove the bowl from the double boiler, and place on the stand mixer on medium high; using the whisk attachment, whisk the egg/sugar mixture until you have stiff, glossy peaks and the bottom of the mixer bowl is not warm to touch; this will take about approx. 5 minutes.
3. Add one tablespoon of butter at a time and beat on medium high-speed. You will notice that the mixture will start to take on a curdled appearance and separate, (this is because of the high water content in the butter) but continue to add in the butter and the buttercream will come together. Add in the vanilla and combine. Add in the passion fruit jelly and turn the mixer down to low-speed and combine.
Brush one cake layer with passion fruit syrup. Pipe a ring of frosting on the top of the cake layer around the outer edge around the cake circumference to create a dam so the lemon curd does not squirt out. Spread the lemon curd on top of the brushed cake layer within the buttercream dam; brush the 2nd cake layer with passion fruit syrup and invert the cake layer so the brushed layer rests over the lemon curd. Brush the top of the cake with more passion fruit syrup. Frost the cake with the buttercream frosting in your desired choice of design. Store the cake in the refrigerator until one hour before serving. Let the cake come to room temperature for about hour before serving. Serve at room temp. Chill any remaining cake in the refrigerator.