Typically when someone leaves our office, I bake a farewell dish for them. But this last person left during the hottest part of the year. There was no way I was going to heat up the house just for a farewell treat. So I made ice pops instead.
We work in a brick and metal building that is not an engineering marvel. Well, it could be I guess if you want to count lack of foresight and planning. The walls are great conductors of the weather. If you want to tell how hot or cold it is outside, all you have to do is put your hand near the wall. You will feel the heat or cold radiating off the wall, yep, the inside walls are metal. Combine this with a rickety steam heating system and a limit on the amount of window air conditioners that are allowed in the building and it’s pretty much only comfortable for short periods of time during the year. Still, it could be worse. Cool refreshing ice pops were much appreciated.
This treat was able to satisfy all of my coworkers’ dietary restrictions. It’s vegan, gluten, dairy, and egg free. It’s an easy recipe; the hard part was finding room in my fridge for all the cups to stand upright. I would guess that this recipe makes about 10 ice pops; I stretched it to around 20. The resulting pop was just about the right size for me. I would have liked a smaller cup, but they didn’t have any at the store I was at. The pops were joyfully received by everyone that tried them. The ginger gives them that little something extra that you can’t quite name.
Tropical Ice Pops
1 banana, sliced
1 20 oz. can pineapple chunks, drained
1 Tbsp. crystalized ginger, finely diced
1 14 oz. can lite coconut milk
Combine all ingredients in a blender and blend until smooth. Pour mix into paper cups and freeze. Once ice pops are semi-firm, about 1 ½ – 2 hours, insert popsicle sticks. Freeze until firm.
To remove the ice pop from the cup, you may need to run the cup under warm water for just a moment. Pull ice pop from cup and enjoy!
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