No, I have not fallen off the face of the earth. However, between a long weekend to visit my in-laws and the Olympics, I just haven’t had the time to either a) cook, or b) blog.
In fact, I’m sitting here watching the Olympics right this very second whilst trying to write this post. They’re talking about Michael Phelps’ daily caloric intake: 8,000-10,000 calories per day. I actually can’t even imagine how I could eat that much. I mean, we’re talking cheesecake on the hour, no? Okay, well, maybe I could imagine that.
I did manage to hammer out this recipe sometime last week as I got desperate for more popsicles. I also tested out how agave syrup would freeze. It’s fine, at least in this quantity. My problem with fruit-based popsicles is that they have that crystally thing that a pure coconut milk pop doesn’t have. It’s like the difference between sorbet and ice cream. Personally, I’ve always preferred fat to fruit.
Anyway, I gotta watch the beach volleyball babes kick some butt now.
1 can coconut milk
1 c pineapple juice
1/4 c agave syrup
Makes about 8 popsicles
Mix all together and freeze. Pretty darn easy.