Sweet
Strawberry, mint, watermelon and coconut cream popsicles
Summer on a stick, and the coolest thing on the braai table. Strawberries, watermelon and mint puréed together, poured over a set layer of sweetened coconut cream with a leaf pressed against the side — then frozen hard and served straight off a tray of ice with whole strawberries scattered around. The original recipe is from Food and Home Magazine SA, February 2020.
Press the mint leaves up against the sides of the moulds before the coconut cream sets — that little green leaf suspended in the cream is the whole trick. And freeze them overnight if you can; patience makes the prettiest line between the layers.
Method
- 01
Using a handheld stick blender, purée the strawberries, watermelon and mint leaves until smooth.
- 02
Add the maple syrup and blitz briefly, just to combine. Set aside.
- 03
In a jug, stir together the coconut cream and icing sugar until the icing sugar has dissolved.
- 04
Measure 50 ml of the coconut cream into each popsicle mould. Add a fresh mint leaf to the mixture in each mould, pressing the leaves up against the sides of the moulds.
- 05
Freeze until the coconut cream starts to set, about 2 hours.
- 06
Pour the strawberry mixture over the set coconut layer, add a popsicle stick to each mould and return to the freezer for a further 6 hours, or overnight.
- 07
Fill a tray platter with ice and serve the popsicles garnished with extra whole strawberries and fresh mint leaves.
Keep cooking
