Recipe: Popsicle & Ice Cream

The weather is FINALLY summer-like and there's nothing more nostalgic than sitting on the porch with the kids eating popsicles. Store-bought popsicles are full of high-fructose corn syrup and added preservatives and ingredients. Making your own helps you control the sugar you give your kids, and you'll immediately taste the difference making it fresh.

Making homemade popsicles can be a fun summer activity with the kids and can also be simple. Once you try making your own popsicles and ice cream from scratch, you will want to make more and more!



















White Peaches & Cream Popsicles

2 Ripe White Peaches – cut into cubes with skin on
1/2 cup sweetened condensed milk
1/2 cup sparkling water

Blend all ingredients together and pour in molds. Freeze for about 4 hours.




Green Tea & Mango Ice Cream
2 Ripe Mangoes – peel and cube
2 cups of heavy cream
1 cup of milk
1/2 cup of granulated sugar
8 bags of Japanese green tea

In a sauce pot, heat the milk and cream and steap the green tea for about 5 minutes. DO NOT BOIL. Add the sugar and stir until sugar has dissolved. Let cool. In a blender, blend the mangoes with a little water until it is broken up to small pieces, but not pureed. Follow your ice cream maker instructions.

TIP* When ready to eat, keep ice cream out in room temperature for about 10 minutes for easier handling.

Recipe: Coconut Tapioca Pudding

Tapioca pudding is classic Americana. This recipe has an Asian twist using coconut milk instead of milk (or cream)and eggs. This pudding is also dairy free and great for those who are lactose intolerant.

The key to this dish is to continually stir the tapioca to prevent it from sticking to the bottom of pan, much like risotto. The ingredients, although seemingly exotic, can be found in most grocery stores international food isle. And mini tapioca pearls are found in the bakery section of your local grocer. This is a great comforting dessert that my son loves!

COCONUT TAPIOCA PUDDING

2 cans of coconut milk
2 cans of coconut water (can contain coconut bits)
1/2 cup of brown sugar
1/2 tsp of cinnamon
Pinch of ground ginger
Toasted coconut flakes for garnish

In a large sauce pan, heat the coconut milk on medium heat. Add the tapioca when the coconut milk starts to steam, not boiling. Continue to stir genlty until the tapioca is cooked all the way. As the coconut milk starts to thicken, slowly add coconut water and stir again. Be careful not to make the pudding too thick or too runny. You may not have to use all the coconut water.

Once the tapioca is cooked all the way through and consistency of the pudding is what you like, add the brown sugar, cinnamon and ginger and stir in. Serve in large ramekins and garnish with toasted coconut flakes.