- 1 cup full-fat coconut milk or cream – I use Trader Joe’s Cream
- 2 cups lycees, peeled and seeded
- Juice from 1 lemon
- 1/2 cup water
Makes 6 pops depending on size of your popsicle mold.
These pops feature the lycee, a tiny grape-like fruit, popular in Asia, that when peeled, reveals a translucent white ball that tastes sweeter then grapes. I stumbled on it in an asian grocery store in DC and bought some after a kind shopper explained what they were. Then I went home and looked up their nutrition details. Wow! Lychees are a powerhouse, containing an impressive panel of vitamins including vitamin C, vitamin B6, niacin, riboflavin, folate, copper, potassium, phosphorous, magnesium, and manganese. It has a good amount of fiber, and is thought to be useful in increasing metabolism. Since they are ultra-sweet, I decided to pair them with lemon. Make these fast, I hear the growing season is short!
Blend the lycees, lemon and water until smooth. Pour out half the recipe into the molds, tuck a whole lycee or two into each mold so the fruit will be visible after freezing. Freeze this layer overnight, refrigerate the remaining recipe. Next day, add the coconut cream to the remaining recipe, blend and pour into the molds for the second layer. Freeze and enjoy.