Skip to main content

Coconut Fruity Popsicles ~ 椰子水果冰棒



To beat the heat and quench your thirst in this hot and sticky weather, try these Coconut Fruity Popiscles.  Naturally refreshing, low in fat,  coconut water is sweet and contains electrolytes which our body loses through our sweat and coconut water is more hydrating than water.






Coconut Fruity Popsicles ~  椰子水果冰棒

Ingredients

1.1/2 cups fresh coconut water
1 Tbsp pandan sugar syrup
 to mix with the coconut water (optional)
coconut & jack fruit meat

Method

Divide the coconut and jackfruit meat between the ice moulds
Fill with coconut water
Insert the stick and freeze overnight till firm
Yield :  6 Popsicles



Comments

  1. Ice pops are the BEST summer treats!

    ReplyDelete
    Replies
    1. Yes, and we are experiencing heat wave here :((

      Delete
  2. This is a refreshing and delicious treat, perfect for the upcoming summer!

    ReplyDelete
  3. Omigosh...this looks so refreshing, and it's healthy - all fresh coconut juice! ^.^

    ReplyDelete
  4. Oh, two of my favourite in one ! How wonderful indeed.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.