Popsicle. Ice pop. Freeze pop. Freezie (yeah Canada!). Ice Pole. Tip Top. Ice Candy. Potong. Whatever you may call it, they’re the quintessential Summer treat. You know your mom used to keep a Costco sized box of these in the freezer. After a week, there would only be yellow ones left. Gross.
It’s popsicle week! And in preparation, I was looking to do something a little different. I found these popsicle bags
This popsicle was inspired by these Jin Jin Lychee Coconut Jellies
COCONUT LYCHEE POPSICLES
MAKES 8 MINIS OR 4 LARGE PUSH POPSICLES
THE THINGS
THESE BAGS!!!
1 (13.5oz/400ml) can of full fat coconut milk
2-3 tbsp silan
15 fresh lychee, peeled seeded and chopped
OR
1 can of lychee, chopped and reserve liquid (preferable)
THE WAY
In a bowl, combine the coconut milk and silan. The more silan you mix in, the sweeter the popsicle. If you used canned lychee, mix in 3 tablespoons of the reserved liquid. It will sweeten the pops as well so keep that in mind!
Using a funnel, fill the popsicle bags with some of the chopped lychee. With the funnel still in the bag, pour the coconut milk mixture in leaving at least 3-inches of space at the top for large popsicles. Fill the bags only half way if you are making minis. Tie the tops with twine or just knot the tops. Cut excess bag off for the mini popsicles.
Place them in the freezer for at least 8 hours or until frozen through. Enjoy!
