Ingredients with Measurements:
- 1 medium-sized ripe melon
- 1 cup of coconut milk
- 1 cup of water
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- Ice pop molds or small plastic cups
- Ice pop sticks
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Cut the melon in half, scoop out the seeds, and cut the flesh into small pieces.
2. In a blender or food processor, blend the melon pieces until smooth.
3. In a saucepan, combine the coconut milk, water, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar has dissolved.
4. Add the melon puree and vanilla extract to the saucepan and stir until well combined.
5. Pour the mixture into ice pop molds or small plastic cups. Insert ice pop sticks into the center of each mold or cup.
6. Freeze for at least 4 hours or until completely frozen.
7. To remove the ice pops from the molds or cups, run them under warm water for a few seconds.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Freezing time: 4 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
This recipe makes 8-10 ice pops.
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 19g
Protein: 1g
Sodium: 65mg
Sugar: 17g
Substitutions for ingredients:
- You can use any type of ripe melon for this recipe.
- If you don't have coconut milk, you can use regular milk or cream instead.
- You can use honey or agave syrup instead of sugar.
Variations:
- You can add chunks of fresh melon to the ice pops for a bit of texture.
- You can add a few drops of food coloring to the mixture to make it more colorful.
- You can use other types of fruit, such as strawberries or mangoes, instead of melon.
Tips and tricks:
- Make sure the melon is ripe for the best flavor.
- If the mixture is too thick, you can add a bit more water or coconut milk to thin it out.
- To make the ice pops easier to remove from the molds or cups, you can lightly coat them with cooking spray before pouring in the mixture.
Storage instructions:
Store the ice pops in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the ice pops on a platter or in a bowl filled with ice to keep them cold.
Garnishes:
You can garnish the ice pops with fresh mint leaves or a sprinkle of shredded coconut.
Pairings:
Es Lilin Melon goes well with other tropical desserts, such as mango sticky rice or coconut pudding.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the ice pops are too hard to remove from the molds or cups, run them under warm water for a few seconds.
- If the mixture is too thin, you can add a bit more pureed melon to thicken it up.
Food safety advice:
Make sure to wash the melon thoroughly before cutting it.
Food history:
Es Lilin is a popular Indonesian dessert that is made from a variety of fruits and coconut milk. It is typically served on a stick and enjoyed as a refreshing treat on hot days.
Flavor profiles:
Es Lilin Melon is sweet, creamy, and refreshing, with a subtle melon flavor.
Serving suggestions:
Serve Es Lilin Melon as a dessert or snack on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Indonesian
Taste: Sweet, Tangy, Fruity, Creamy, Refreshing