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Striped Coconut and Acai Popsicles


    3/4 cup (180 mL) frozen, unsweetened acai purée, thawed
    6 Tbsp (90 mL) agave nectar, divided
    3/4 cup (180 mL) light coconut milk
    2 Tbsp (30 mL) lime juice


    In small bowl, whisk together thawed acai purée with 3 Tbsp (45 mL) agave nectar. Set aside.

    In another bowl, whisk together coconut milk, lime juice, and 3 Tbsp (45 mL) agave nectar. Set aside.

    Starting with acai mixture, divide half of the mixture among 8 - 1/4 cup (60 mL) popsicle moulds or paper cups. Freeze until almost firm, about 35 minutes. Place a popsicle stick into each mould. Freeze until firm, about another 15 minutes.

    Divide half the coconut mixture among the moulds, carefully pouring over acai layer. Freeze until firm, about 40 minutes.

    Divide remaining acai mixture among popsicle moulds and freeze until firm, about 40 minutes.

    Finish by dividing remaining coconut mixture among the moulds and freeze for 1 hour or overnight.

    To serve, unmould and enjoy.

    Serves 8.

    Each serving contains: 65 calories; 0 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates; 0 g fibre; 4 mg sodium

    Source: "Taste of the Tropics", alive #345, July 2011


    Striped Coconut and Acai Popsicles



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.