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Sweet Tea Sorbet

June 19, 2017

Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that's a take on a classic (the most classic!) Southern drink. | Recipe from Chattavore.com

Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that’s a take on a classic (the most classic!) Southern drink.

Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that's a take on a classic (the most classic!) Southern drink. | Recipe from Chattavore.com
Sweet tea is sacred in the South. I haven’t met many people around who don’t like it, and if you don’t…well, you live in a world I don’t understand. It’s hard to find a bottled tea worth the money you pay for it (though I will admit that bottled tea technology – haha – has advanced considerably over the last 20 years). Don’t you dare buy the store brand of tea, either. I don’t care how committed you are to saving money, you wait until Lipton or Luzianne goes on sale down at the Publix or the Food City and you buy it then. And for a lot of us, it’s Lipton OR Luzianne and not both (I am not one of those people, though – I’ll drink either).
Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that's a take on a classic (the most classic!) Southern drink. | Recipe from Chattavore.com
Contrary to popular belief, we don’t all like our tea to be so sweet it tastes like something you could put on pancakes. I’ve been known to dilute my sweet tea at fast food restaurants (yes, I eat at fast food restaurants) with unsweetened tea, and half-and-half tea is my mom’s standard order in a restaurant (you have to be careful, though, because to some people half-and-half means sweet tea and lemonade, otherwise known as an Arnold Palmer).

And yes, we call it SWEET TEA, not “sweetened tea”. A lot of people from the North like to say that it’s one word down here, sweettea, to which I just sort of roll my eyes. It’s sweet tea. Like hot coffee or salty chips – sweet tea. Got it? Okay, I’ll stop harping now.
Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that's a take on a classic (the most classic!) Southern drink. | Recipe from Chattavore.com
The important thing – the really important thing – is that sweet tea is culturally significant. The Southeast is the only part of the United States where you can walk into pretty much any restaurant and get sweet iced tea (I have been to a few upscale restaurants that did not serve it). When I used to drink sweet tea as my standard drink (it’s water now), I took a trip out West and had never been happier than I was when we ate lunch at a Cracker Barrel in New Mexico and I got sweet tea for the first time in two and a half weeks. It’s part of the fabric of who we are down here.
Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that's a take on a classic (the most classic!) Southern drink. | Recipe from Chattavore.com
Sweet tea sorbet is an idea that, honestly, I can’t believe took me so long to think of. As I was scooping out some of the no-churn red, white, and blue ice cream I made last week, I was thinking about what other types of frozen desserts I could make, and it just popped into my head: sweet tea sorbet. I’m not saying it’s a stroke of genius but I am saying I was pretty flipping excited about the prospect of turning my favorite Southern front porch sipper into a frozen dessert. With a hint of lemon (zest and juice), my sweet tea sorbet is perfect for front porch spooning (no double entendres intended).

Shared on The Weekend Potluck on Served Up With Love!
Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that's a take on a classic (the most classic!) Southern drink. | Recipe from Chattavore.com

Mary

Yield: About 3 pints

Sweet Tea Sorbet

35 minPrep Time:

5 minCook Time:

40 minTotal Time:

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Ingredients

  • zest of 2 lemons
  • 1/2 cup lemon juice (this took me three lemons)
  • 3 1/2 cups water
  • 3 family-size black tea bags (Lipton or Luzianne - I used Luzianne)
  • 1 1/2 cups granulated sugar

Instructions

  1. In a medium saucepan, combine the lemon zest, lemon juice, and 1 1/2 cups of the water. Bring to a boil over medium-high heat. Once the mixture boils, remove from the heat and place the tea bags into it. Steep the tea bags for five minutes.
  2. Remove the tea bags, using a spoon to press as much liquid out of them as possible. Stir in the sugar until dissolved. Add the remaining water and pour into a jar or container with a spout. Cover and place into the refrigerator until chilled.
  3. Churn the sweet tea mixture in an ice cream maker until frozen, 20-25 minutes. Immediately transfer to a bowl or loaf pan and place into the freezer. Freeze for at least 3-4 hours before serving.

Notes

The prep/cook time does not include time to chill the tea or time to ripen the sorbet in the freezer. If you prefer to leave out the lemon, simply omit the lemon juice and zest and replace with water.

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https://chattavore.com/sweet-tea-sorbet/

Sweet tea sorbet is a sweet, cool, and slightly tart frozen treat that's a take on a classic (the most classic!) Southern drink. | Recipe from Chattavore.com

Filed Under: By Course, Dessert, Easy Recipes, How to Use Tools & Techniques, How-To, No-Bake Desserts, Recipe Videos, Recipes, Tools, Videos Tagged With: dessert, frozen, Southern By Mary // Chattavore 12 Comments

Peach Popsicles with Coconut Milk

July 8, 2016

Peach popsicles with coconut milk contain only three ingredients and can be thrown together in less than fifteen minutes. They're healthy and refreshing! | recipe from Chattavore.com

Peach popsicles with coconut milk contain only three ingredients and can be thrown together in less than fifteen minutes. They’re healthy and refreshing!
peach popsicles
Is there any summertime pleasure (aside from fighting the drips from a double scoop on a sugar cone) more perfect than eating a popsicle? My love of popsicles started early, when my Papaw would always have Fudgesicles at his house and my mom would buy me Creamsicles. To this day, I am not sure that there is any flavor more perfect than orange sherbet wrapped around a vanilla ice cream core, and I sure wish I could figure out how to do this myself. Later, I graduated to Jell-O pudding or gelatin pops, and in college I can remember sneaking extra Icee cones out of the sorority freezer when I had cleaning duty (I am pretty sure my dues covered a couple of extra popsicles).
peach popsicles
peach popsicles
As an adult, my tastes lean toward fresh fruit pops. When a stomach virus hits, I send Philip to the grocery store (or if both of us are sick, as was the case on the awful Christmas Eve of 2013, the less sick of us goes) to get Edy’s fruit pops. Strawberry are my favorite. The day that my popsicle mold (<–affiliate link) came in the mail was one of the best days of my blogging life thus far.
peach popsicles
peach popsicles
Since that day, I’ve given you strawberry popsicles, lime popsicles, and piña colada popsicles…but no peach popsicles. I had to fix that; the world needs peach popsicles. Since peach and coconut pair beautifully, I decided to give these peach popsicles a honey-coconut milk swirl. They came together so quickly, and the flavor was spot-on…exactly what I was looking for.
peach popsicles

If you are looking for a cool, healthy, and easy treat this summer, give these peach popsicles with coconut milk a whirl!

This post contains affiliate links. This means that if you click on the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
For more great recipes, check out the Meal Plan Monday link-up on Southern Bite!
peach popsicles

Mary

Yield: 10 popsicles

Peach Popsicles with Coconut Milk

5 hr, 15 Prep Time:

5 hr, 15 Total Time:

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Ingredients

  • 4 peaches (about 1.5 pounds), peeled, pitted, and cut into large chunks
  • 1 can (13.66 ounces) full-fat coconut milk
  • 1/4 - 1/2 cup honey (depends on how sweet you like it)

Instructions

  1. In a food processor or blender, puree the peaches until smooth.
  2. In a medium bowl, whisk the entire contents of the can of coconut milk with the honey until smooth.
  3. Spoon the peach puree and the coconut milk mixture into the wells of a 10-popsicle mold in an alternating manner until the wells are full. You may have a very small amount of coconut milk left over.
  4. Place the top on the popsicle mold and add the popsicle sticks. Freeze for several hours; serve straight from the freezer.

Notes

Prep time includes time to freeze the popsicles.

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peach popsicles

Filed Under: Easy Recipes, No-Bake Desserts, Recipes Tagged With: desserts, frozen, fruit, vegan By Mary // Chattavore Leave a Comment

Frosted Lemonade (Chick-Fil-A Copycat)

June 19, 2015

This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com

Frosted lemonade is my homemade, from scratch version of the confection by the same name that’s being served up at Chick-Fil-A restaurants this summer. A mixture of their lemonade and their Ice Dream soft serve, it’s pretty much summer perfection in a cup…and I think I’ve captured its essence perfectly!
This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com
Walking through the mall last month, I noticed a sign at Chick-Fil-A for something called frosted lemonade. Now, I might have mentioned a time or two that I have a major thing for lemonade, and Chick-Fil-A’s lemonade is no exception. When I was in high school I would drink that stuff until I got a stomachache…it’s pretty much the gold standard for lemonade in my opinion.
This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com
Frosted Lemonade (4 of 31)
Anyway, I assumed that a frosted lemonade was basically the same as a frozen lemonade…just a lemonade slushie, more or less. I was wrong, friends. Very very wrong. While frozen lemonade still sounds delicious, it pales in comparison to what frosted lemonade turned out to be, which is a mixture of Chick-Fil-A’s lemonade and their Ice Dream, which is soft serve. Um, yes please. I knew I had to try it out. It took me weeks to get around to it, but eventually we plopped down $6 and some change for a couple of cups of it and discovered that yes, it was just as delicious as it sounded.
This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com
This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com
The problem was $6. I knew I had to remake it at home, so I considered how I could do so. I thought about just a vanilla ice cream and lemonade milkshake, but I never get the right texture when I make blender milkshakes. Besides…Chick-Fil-A frosted lemonade had a texture that was closer to homemade ice cream just out of the churn than a milkshake. I decided to take that route, mixing up a vanilla ice cream base but subbing in a whole lot of lemon juice (and a little bit of water) plus some lemon zest in place of a cup of whole milk or cream from the original recipe.
This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com
Turns out it was just right for making the frosted lemonade that I want. This copycat Chick-Fil-A frosted lemonade recipe is great straight out of the ice cream maker, but you can also freeze it-just be sure to take it out of the freezer about an hour before you want to serve, stirring frequently until it reaches the right consistency!
This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com

What are you waiting for – make this frosted lemonade ASAP!

Yield: 4-6 servings

Chick-Fil-A Frosted Lemonade Copycat

30 minPrep Time:

5 minCook Time:

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Ingredients

  • juice of 3 lemons plus enough water to make 1 cup
  • zest of 1 lemon
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract

Instructions

  1. Heat the lemon juice, water, sugar, and lemon zest in a small saucepan over medium heat until the sugar dissolves. Add the cream and stir to combine.
  2. Strain the lemon cream mixture through a fine mesh sieve into a large measuring cup or a bowl with a spout. Cover and refrigerate until completely chilled.
  3. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions. Serve immediately or freeze until ready to serve. If you freeze it, be sure to take it out of the freezer 45 minutes to an hour prior to serving, stirring frequently until the mixture reaches the texture you want.
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https://chattavore.com/chick-fil-a-frosted-lemonade-copycat/

Click here to print the recipe for frosted lemonade!
This frosted lemonade is a delicious copycat of Chick-fil-a's treat, made from scratch! | chattavore.com

Filed Under: By Course, Dessert, Recipes Tagged With: desserts, frozen By Mary // Chattavore 2 Comments

Friday List: My Top Ten Cookbooks & a Chocolate Milkshake

September 12, 2014

chocolate milkshakes | chattavore

Cookbooks? I have a few. Actually, I go through cookbooks like most people go through underwear. Okay, like I go through underwear too. I have favorites, though. Here they are:

10. Dinner: A Love Story by Jenny Rosenstrach
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Jenny records all of her dinners in a journal. She’s done this for years and years. For her, dinner is about family, about being home to eat dinner with her children every night. She and her husband tag team their meals and have created a great collection of go-to dinners as well as an impressive collection of more adventurous dinners. She provides “deconstruction” strategies for families with picky eaters. She also writes a great narrative about how the eating habits of families change as children get older. Her blog is just as good as her book (and she recently released a second cookbook, Dinner: The Playbook, which I haven’t read yet).

9. The 100 Days of Real Food Cookbook by Lisa Leake
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Okay, so I just got this cookbook a week and a half ago, but I’ve already made several recipes from it. I can tell it’s going to be a great resource for me as I work (and you all know that it’s a constant growing process) to eat better. The book details how Lisa’s family went from eating a fairly typical American diet to eating a diet free of highly processed foods (I use the term highly processed because, as Lisa points out, cooking is form of processing too) as well as tips for implementing a real food plan of your own. There are recipes for every meal of the day, including a school lunch-packing chart. That alone might be enough for all you lunch-packing parents to go out and pick this book up! Of course, you can find tons of recipes and info on the 100 Days of Real Food blog as well.

8. Ratio by Michael Ruhlman

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With Ruhlman’s ratios, you can cook just about anything. Local Milk once referred to the ratios as a talisman, and I have to say I agree with her. You can multiply or divide the amounts according to how much you need and add flavoring as you see fit. The book touches on baking, pasta, sauces, and custards. The cover of the book is a handy little chart of all the ratios and you can adjust which flours, fats, liquids, and flavorings you use-just don’t change the ratios. It couldn’t be more simple. One of these days I hope to commit the ratios to memory, but sadly it hasn’t happened yet (maybe I should just print a copy of the cover and hang it in my kitchen?).

7. Ad Hoc at Home by Thomas Keller (with Michael Ruhlman)
top ten cookbooks | chattavore
Chef Thomas Keller is the infamous proprietor of the French Laundry, Bouchon, and ad hoc. The Yountville, California-based ad hoc features a set menu of Keller’s classed-up versions of home cooking-fried chicken, beef stroganoff, and the like for around $50 a head. Now, if you all are like me, you’re probably not going to be paying $50 per person for dinner very often….but you can make it for yourself. Ad Hoc at Home is beautifully designed and photographed. It’s a gigantic book, as all of Keller’s are, but worth every centimeter it takes up on my shelf just so that I can get Keller’s take on chicken & dumplings and read his very touching account of planning and cooking his father’s last dinner.

6. Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle
top ten cookbooks | chattavore
When I saw this 1967 copy of Julia Child’s magnus opum on the shelf of a used bookstore that Philip and I used to frequent, I knew that we were meant to be together. If it weren’t for Julia, I have no doubt that the world of cookbooks, blogs, and food television would be different today. She defined modern home cooking, at least in my opinion. Julia, Simca (as she called her friend), and Louisette penned a definitive book on French cooking that still holds up today. Julia worked exhaustively to make sure that the book was set up in an attractive way that was friendly to the servantless home cook (her words) and she accomplished just that.

5. The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee
top ten cookbooks | chattavore
The Lee Bros. are real, true Southerners. That’s the most important factor when you write a cookbook about Southern food. They approach it with great reverence, as opposed to just writing some drivel about how all Southerners eat is fried chicken. You guys know how I hate that. They really get down to the roots of Southern cooking, telling real stories about real people and places (particularly South Carolina, from whence they hail) and history of Southern cuisine. The cookbook is huge. It’s definitely my Southern cooking reference of choice.

4. Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn
top ten cookbooks | chattavore
When I started watching Mad Hungry on the Hallmark Channel a few years back I had no clue who Lucinda Scala Quinn was. Turns out LSQ is one of Martha’s people-her executive food editor, to be exact. One must be good to get that job, so I was sold. I loved Lucinda’s easy approach to cooking for her family (her husband and three sons). Her food was flavorful and accessible. When I got her cookbook, I fell in love with many of the recipes. My cream cheese pie crust is adapted from Mad Hungry, and I haven’t found a pancake recipe that I love more than hers. Sadly, her show doesn’t air on Hallmark anymore (though I don’t have cable so I couldn’t watch it anyway) but you can catch clips on YouTube.

3. My Good Eats Collection by Alton Brown
top ten cookbooks | chattavore
Most of you that have been reading Chattavore for a while know that Alton is my cooking idol. He actually comes to Chattanooga for events from time to time and I keep wishing that someone would say, “Oh, hey Alton! There’s this really cool food blogger chick that lives here. She is totally obsessed with Good Eats, but not in a creepy way. We should totally invite her to our event. For free.” It hasn’t happened yet, but I am confident that it will. Anyway, Good Eats Volume I: the Early Years, Volume 2: The Middle Years, and Volume 3: The Later Years provide science, history, flavor, and practicality info. Good Eats was the show that made me love Food Network. If you read the books, you’ll understand why.

2. My America’s Test Kitchen/Cooks Illustrated Collection
top ten cookbooks | chattavore
Every recipe ever. And test to the nth degree. If you want a perfect, well-tested recipe along with recommendations for the best equipment and ingredients to use, you will definitely want to purchase some Cook’s Illustrated and America’s Test Kitchen books. I have Cook’s Illustrated New Best Recipe, The America’s Test Kitchen TV Show Cookbook seasons 1-10, and Cook’s Illustrated Baking Book. I couldn’t pick a favorite. I love them all equally. Why do I love Cook’s Illustrated and ATK so much? Because they take the time to diligently test every recipe….over, and over, and over….until they find the perfect ingredients and techniques to make the best dish you could hope for. Also, America’s Test Kitchen has single-handedly satisfied my cable-less self’s need for food television. God bless them.

1. The Smitten Kitchen Cookbook by Deb Perelman
So, not very surprisingly, my favorite blogger is also my favorite cookbook author. I preordered The Smitten Kitchen Cookbook from Amazon and since I’m a Prime subscriber I got the book in the mail on the day it was released. I don’t even remember how far ahead I ordered it, but it was a long time and I was on pins and needles until it arrived. I then proceeded to read the book cover to cover three times in two weeks (because I read cookbooks as if they are novels). I couldn’t put it down. Even after I did put it down, I couldn’t stop cooking from it. I have probably made more recipes from The Smitten Kitchen Cookbook than I ever have from any other cookbook. White bean and pancetta pot pies, Passover brisket, apple cake, French toast casserole, and my obsession: salted brown butter Rice Krispie treats. Those are just a few of the recipes that I’ve made from Deb’s book. And she’s publishing another-amen and amen.
chocolate milkshakes | chattavore
Also, today is National Chocolate Milkshake Day! Philip and I like our milkshakes bitter with as much malt powder as you can possibly dissolve in them. I know a lot of people that can’t stand malt. It’s all personal taste, of course. I was hoping to find a recipe for a chocolate milkshake in one of the aforementioned cookbooks, but can you believe there were none to be found? So, I give you my own recipe (if you can really call it a recipe).

What say you-malt or no malt?

Mary

Yield: 2 shakes

Chocolate Milkshake (Malt or No Malt)

5 minPrep Time:

5 minTotal Time:

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Ingredients

  • 3 cups chocolate ice cream
  • 1 ½ cups milk
  • 6 tablespoons malt powder (optional)

Instructions

  1. Place all ingredients into a blender. Blend, starting on low speed and gradually increasing the speed, until the shake is smooth. Serve immediately.
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Filed Under: By Course, Chattavore Chats, Dessert, Recipes Tagged With: desserts, frozen, lists By Mary // Chattavore 2 Comments

Thoughts for Thursday – National Creamsicle Day

August 14, 2014

piña colada creamsicles | chattavore

How are we halfway through August? Honestly, it seems like just last week I was complaining about cold, promising to never complain about the heat (and I make good on that promise-you’ll never hear me complain about the heat). Now, it’s upon us again (okay, that’s a bit of an exaggeration-this is Tennessee and it won’t get cold for at least two more months). Still, can we just slow down the clock a little bit? I don’t want in-season tomatoes, peaches, and squash to go away (though I do adore a good September/October MacIntosh apple). Here are some thoughts for this Thursday.

1. Since we bought a Roku 3 in June I have become obsessed with video food blogs (vlogs, if you will). I started out watching them on iFood.tv but now I just watch them on YouTube. We’re actually a little obsessed with YouTube overall. My favorites are Fifteen Spatulas and The Squishy Monster. You’ll likely see some vlogging from Chattavore in the future. And autocorrect really wanted me to say “flogging” in that last sentence. You will not see flogging from Chattavore.

2. Part of the problem with flogging is that my kitchen is a little less than ideal right now. Laminate “butcher board” counters and unattractive painted cabinets. We have a plan, though. I’ll keep you posted.

3. I drive a lot with my new job. It’s more tiring that you might imagine. Also, I have discovered just how quickly I can eat a salad in the driver’s seat of my car in the parking lot of a school.

4. I really want to start making more Crock-Pot meals. I want to buy some America’s Test Kitchen slow cooker cookbooks but for some reason I can’t talk myself into spending the money.

5. Last Friday, my knee started hurting like crazy. I have no idea why. It hurt all day Friday and all day Saturday. I didn’t run on Thursday so it seemed totally random. Of course, it could have something to do with the fact that I’m getting older. My birthday is Sunday. Who’d like to guess how old I’ll be (just kidding, please don’t guess!)?

6. Don’t guess my age, but if someone wants to bake me this strawberry cake I won’t turn it down. People tell me that you aren’t supposed to bake your own birthday cake but it seems like a perfectly reasonable idea to me. However, my sister just told me that she was going to attempt to make this cake and I am 100% cool with that.

7. I have been strong. I have cooked dinner every weeknight since I went back to work and I haven’t eaten lunch out once. It’s some kind of record, I tell you. The first few weeks of school are the hardest! When do you find your motivation to cook/pack a lunch flagging the most?

8. I’ve become better at preplanning my menus. It’s helped tremendously with blog planning as well as grocery list planning. What do you guys want to see on the blog? I have posts planned through October but still need suggestions for November, December, and so on.

9. I made a tomato pie this week. I really wanted to share it with you guys but apparently I didn’t spend enough time getting the water out of the tomatoes. It was super-liquidy, though it was still delicious. Here’s the original recipe from Simply Recipes: http://www.simplyrecipes.com/recipes/tomato_pie/  I think I’m going to try a tomato cobbler-tomatoes on bottom with biscuits on top so the liquid gets left in the pan.

piña colada creamsicles | chattavore

10. It’s National Creamsicle Day! I didn’t realize just how many foods had their own holidays until I started looking them up. I love Creamsicles. They were my favorite frozen treat as a kid and I could eat my weight in them even now. I wouldn’t dare try to take on the classic orange and vanilla combination of my childhood….but how about a pina colada creamsicle made with pineapple juice and coconut milk?

Mary

Yield: 10 popsicles

Thoughts for Thursday – National Creamsicle Day

5 minPrep Time:

5 minTotal Time:

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Ingredients

  • 1 ½ cups pineapple juice or pureed pineapple
  • 1 ½ cups coconut milk
  • 2 tablespoons sugar

Instructions

  1. Whisk all of the ingredients together in a measuring cup or bowl with a pouring spout. Pour into a popsicle mold and freeze until completely solid.
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Filed Under: By Course, By Main Ingredients, Dessert, Fruit, Recipes Tagged With: desserts, frozen, fruit, lists By Mary // Chattavore 7 Comments

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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