Tropical Kiwi Ice Pops Food

TROPICAL KIWI ICE POPS

Tropical Kiwi Ice Pops image

These are great on a summers day or on a whim, especially with lightly sweetened ice tea. They hold the taste of coconut and banana with flecks of pineapple and kiwi.

Provided by MsNingyoo

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (14 ounce) can coconut milk
3 tablespoons white sugar
1 (8 ounce) can crushed pineapple
1 banana, chopped
1 cup chopped kiwi fruit

Steps:

Stir coconut milk and sugar together in a bowl.
Pour coconut milk mixture into a blender. Add pineapple and banana; blend until smooth.
Pour blended mixture into ice pop molds. Press kiwi into the coconut mixture; freeze until solid, 8 hours to overnight.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 22.8 g, Fat 14.2 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 12.4 g, Sodium 9.9 mg, Sugar 16.7 g

KIWI ICE POPS

Kiwi Ice Pops image

These easy-to-prepare sweet treats, made with fresh kiwis, are delightful for outdoor entertaining. This recipe is adapted from the Everyday Food Summer 2011 special issue.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 2

Ingredients

1/3 cup sugar
2 cups kiwi puree (from about 8 kiwis)

Steps:

In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in puree. Transfer to ice-pop molds and freeze according to manufacturer's directions.

TROPICAL ICE CREAM (KIWI, STRAWBERRIES, AND COCONUT)

Tropical Ice Cream (Kiwi, Strawberries, and Coconut) image

This is an adaptation of my Strawberry Ice Cream recipe. The light coconut milk will cause the mix to take longer to freeze, but it will freeze eventually. The kiwi does start out a nice green color when it's mixed in, but the color fades into the ice cream as the strawberry takes over.

Provided by Late Night Gourmet

Categories Ice Cream

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces strawberries, stems removed, sliced
12 ounces kiwi, peeled, cored, and sliced
1 cup sweetened coconut, shredded
1 cup granulated sugar
4 large egg yolks
1/4 teaspoon kosher salt
13 1/2 ounces light coconut milk
14 ounces half-and-half
1 vanilla bean, seeds scraped

Steps:

Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 4.8, Cholesterol 73.7, Sodium 86.4, Carbohydrate 29.2, Fiber 2.3, Sugar 23.8, Protein 2.7

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