Coconut Raspberry Ice Pops

prep: 15 minutes (plus 5 hours or more in the freezer)

you’ll need… ¾ cup coconut water
¼ cup sugar
1 can (12.5 ounces) coconut milk (low-fat or lite work well, too!)
¼ teaspoon vanilla extract
¾ cup shredded coconut
1 cup frozen or fresh raspberries

makes about 8 to 10 pops, depending on the size of your mold

let’s get to it…
Stir coconut water and sugar in a small saucepan over medium heat for 3 to 5 minutes or until sugar dissolves. TASTE the mixture… if you like it sweeter, add more sugar a tablespoons at a time. Remove from heat and cool for 10 minutes.
Pour coconut milk, vanilla and shredded coconut into a blender container. Pulse blend for 30-seconds to 1 minute. Add the cooled coconut water and sugar mixture to the blender and pulse blend for 30 seconds.
Divide raspberries evenly between pop molds (about 1 tablespoon each pop, more or less depending on the size of the berries). Pour the coconut mixture evenly into each mold.  Insert sticks and freeze until solid, about 5 hours.

Tip: Blueberries, black berries and strawberries also work great!

Double Chocolate & Banana MilkShake Shots

prep: 10 minutes
serves: 10

you’ll need…
½ cup milk
2 tablespoons chocolate syrup
3 scoops chocolate ice cream
1 banana, halved
whipped cream (optional)

let’s get to it…
Blend the milk, chocolate syrup, ice cream and half of the banana in a blender until thoroughly blended.
Pour into 2 oz. shot glasses.
Cut the remaining banana half into 10 slices. Cut a small slit on one side of the banana and slip on to the rim of the glass
Top with whipped cream if desired.

Ice Cream Filled Swans in Chocolate Sauce

prep: 45 minutes
cook: 45 minutes

for the Swans you’ll need:
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
4 eggs

for the Filling you’ll need…
1 cup flaked coconut
2 pints ice cream (use your favorite flavor)

for the Sauce you’ll need…
1 package (8 squares) Baker’s Semi-Sweet Chocolate
1 cup whipping cream

let’s get to it…

for the Swans…
Line two baking sheets with parchment paper and spray with anti-stick spray; set aside. Move oven racks so that one is in the center of oven. Heat oven to 400°F.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the butter melts; remove from heat.
Add the flour all at once and stir until the dough forms a ball.
Stir the eggs into the dough one at a time until the mixture is glossy (I used an electric stand mixer to make the tough job go faster).
Spoon the dough into a Ziploc® Brand Freezer Bag. Push the dough into one corner, squeeze out the air, seal and cut off a tiny tip of the bag.
Place one of the lined baking sheets in front of you and pipe 20 small “S” shapes, like question marks, but with the second end slightly curved. Make the swan’s beak by using a toothpick to pull the tip at the edge of the head. (I always make 20 just in case one or two break).
Bake for 10 minutes or until golden brown. Remove from oven and cool.
Cut a slightly larger hole in the Ziploc Bag. Place the remaining lined baking sheet in front of you and pipe out 18 teardrop-shaped mounds, about 2-inches long and an inch high.
Bake for 35 to 40 minutes or until puffed up and golden brown (they will sound hollow when tapped). Prick each with a skewer to let steam escape. Cool completely.
Slice off the top on a diagonal with a serrated or bread knife. Cut the sliced off top piece into two pieces (these will be the wings); set aside.

for the Filling…
Place the coconut in a shallow dish.
Working quickly, gently roll 1-rounded tablespoon of ice cream in the coconut and place on a plate. Repeat until you have 18 coconut-covered scoops.
Place on a plate and return to the freezer until ready to assemble and serve.

for the Sauce…
Microwave the chocolate and whipping cream in a large microwaveable bowl on high for 2-minutes; stir and microwave 2-minutes longer.
Stir with a wire whisk until chocolate is melted and completely blended; set aside until needed.

let’s put it all together…
Spoon 1-tablespoon of the chocolate sauce into a small dessert bowl.
Place the bottom of the Swan in the chocolate sauce.
Place one coconut-covered ice cream scoop inside the Swan.
Attach the “S” shaped neck to the front and the wings to the either side. Serve immediately.

cooking know how: Get someone to help you assemble the swans just before serving… it will keep the ice cream from melting and will make a nicer presentation!