Episode
Four Fish
Raspberry Coconut Popsicles

  • 2 cups raspberries
  • 2 cups plain unsweetened fat-free yogurt
  • 1/2 cup unsweetened coconut milk
  • 1/3 - 1/2 cup sugar
  • 1/3 cup shredded sweetened coconut
Puree all the ingredients, except the shredded coconut, in a blender, then stir in the shredded coconut. Pour the liquid into pop molds, and freeze for 8 hours. Just before serving, put the molds in hot water for a few seconds, so you can remove the pops.

Mango Chile Popsicles

  • 1 pound very ripe mangoes
  • 1/2 cup water
  • 1/3 - 1/2 cup sugar
  • 1/8 teaspoon cayenne pepper or more to taste

Peel the mangoes, cut the flesh from the pits, then puree the flesh with the remaining ingredients. Pour the liquid into pop molds, and freeze for 8 hours. Just before serving, put the molds in hot water for a few seconds, so you can remove the pops.

Copyright J.J. Goode, 2010. Adapted from the Locopops stores in North Carolina. Reprinted with permission from the August 2010 issue of Details magazine.