Friday, August 1, 2014

One Great . . . coconut milk ice pops

The food in the new cookbook "Vibrant," by Kimberley Hasselbrink certainly lives up to the name. Hasselbrink is a photographer and creator of the popular blog The Year in Food, so the pictures and the recipes are bursting with great ideas for seasonal produce.

I spotted this one as soon as I opened the book and thought, "Wow - great idea." It's completely simple to make, and you can easily mix up the fruit. Just aim for 2 cups total and it will be about right. Instead of the strawberries, blackberries and blueberries called for, I just used blueberries and blackberries, which come in season together around here. Or you could do strawberries alone. Or, oooh, blueberries and diced peaches -- with a squirt of lemon.

Endlessly adaptable, easy to do. Love that. If you don't have ice-pop molds, you could also freeze it in a metal loaf pan for something more like an ice milk.

Summer Berry-Coconut Milk Ice Pops

From "Vibrant," by Kimberley Hasselbrink (Ten Speed Press, $25).

2/3 cup thinly sliced, ripe strawberries
2/3 cup ripe blueberries
2/3 cup ripe blackberries
1/2 cup plus 1 tablespoon natural cane sugar
1/2 teaspoon ground cardamom
1 (13.5-ounce) can full-fat coconut milk

COMBINE the fruit, the sugar and the cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5 to 7 minutes, until the berries are soft but not falling apart. They should be a little jammy.

REMOVE from heat. Shake the coconut milk really well, then open the can and stir into the berries. (It may still have some lumps, but if you keep stirring, they should melt.) Carefully pour into ice pop molds, getting a little fruit into each. (This part can be a little messy. You can pour it into a small pitcher first, or use a small measuring cup like a spoon.)

FREEZE at least 4 hours. (To make it easier to remove the pops, rinse under hot water for a minute or so.) Keep in the freezer up to a month.

YIELD: 10 (3-ounce) pops.