Ingredients with Measurements:
- 2 cups of jabuticaba pulp
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/2 cup of water
- 1/4 cup of shredded coconut
Special equipment needed:
- Popsicle molds
- Blender
- Saucepan
- Wooden popsicle sticks
Step-by-step instructions:
1. In a saucepan, combine the sugar and water and bring to a boil. Stir until the sugar dissolves and let it cool.
2. In a blender, blend the jabuticaba pulp until smooth.
3. Add the coconut milk and blend again until well combined.
4. Add the cooled sugar syrup and blend until everything is mixed.
5. Stir in the shredded coconut.
6. Pour the mixture into popsicle molds and insert wooden popsicle sticks.
7. Freeze for at least 4 hours or until completely frozen.
8. To remove the popsicles from the molds, run them under warm water for a few seconds.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Freezing time: 4 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
Makes 8 popsicles
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 24g
Protein: 1g
Substitutions for ingredients:
- Jabuticaba pulp can be substituted with any other fruit pulp.
- Coconut milk can be substituted with any other plant-based milk.
- Shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add a splash of lime juice for a tangy twist.
- Use honey or agave syrup instead of sugar for a healthier option.
- Add chunks of fresh fruit for texture.
Tips and tricks:
- If the popsicle sticks won't stay in place, cover the mold with plastic wrap and make a small slit for the sticks to go through.
- To easily remove the popsicles from the molds, dip them in warm water for a few seconds before pulling them out.
Storage instructions:
- Store the popsicles in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Not applicable.
Presentation ideas:
- Serve the popsicles on a bed of shredded coconut or crushed ice.
Garnishes:
- Sprinkle some shredded coconut or chopped nuts on top of the popsicles.
Pairings:
- Serve with a tropical fruit salad or a coconut-flavored dessert.
Suggested side dishes:
- Not applicable.
Troubleshooting advice:
- If the popsicles are too hard to remove from the molds, let them sit at room temperature for a few minutes before trying again.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the popsicles in the freezer at 0°F (-18°C) or below.
Food history:
- Jabuticaba is a fruit native to Brazil and is commonly used in desserts and drinks.
Flavor profiles:
- The popsicles have a sweet and creamy flavor with a hint of coconut and a subtle fruitiness from the jabuticaba.
Serving suggestions:
- Serve the popsicles as a refreshing treat on a hot summer day.
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Region: Brazilian