I’ve been warned that writing a food blog is a very seasonal thing.

When the weather is hot out, don’t write about a big pot of thick stew that makes people feel sweaty and sticky, and leaves them with no appetite.

When the weather is cold out, don’t write about a big pile of cucumber mint ice cream or frozen treats that give people the chills from the spine up and make them want to run away from my site as fast as they can.

Now this causes a problem.

“How do I know which side of the sun we’re on when you stumble upon my site?”

Am I thinking too much?  Perhaps it’s just impossible to make everyone happy ?

Maybe I should make it clear from my title –

This is a post for people who live in the northern hemisphere, currently experiencing the hot summer season. That means your summer season is from June through August.  If you live on the bottom of the planet, Sorry.  Also, check back in 6 months?

There you go. Will that work, my friends?

Speaking of the popsicles, I originally used a mold from a brand called Zuko Classic Pop Molds.  It produces 6 regular-sizes popsicles.  It’s a great little mold.  However, I’m very picky about the popsicle shape and decided if I pour everything into ice cube molds, I can make variation of coconut cream / cacao / black cherry popsicle cubes and take one bite of each without feeling guilty.

How great is that ?

How are you going to eat without a popsicle stick??

Well, you got me.   I haven’t figured that out yet but that’s not going to stop me from enjoying these beautiful and yummy rubik’s cube goodies.

Here are the ingredients you’ll need –

Rubik's Cube Coconut Cream Cacao Popsicle with Black Cherry
 
Cook time
Total time
 
Author:
Serves: 15 square ice cubes
Ingredients
  • 1 ½ cup coconut cream milk (about 400 ml)
  • 3 tbsp unsweetened cacao powder
  • 1 tsp honey
  • 1 ½ tsp vanilla extract
  • 2 tsp great lake gelatin powder
  • 1 cup roughly chopped cherry
  • Pinch of salt
Instructions
  1. In a medium-sized sauce pan, whisk coconut cream milk, cacao powder, salt, honey, and vanilla extract.
  2. Bring to a gentle simmer, over medium-low heat.
  3. SLOWLY & GRADUALLY mix in 2 tsp gelatin powder and whisk until there are no lumps and the texture is smooth.
  4. Prepare 1 cup of roughly chopped and pitted cherries.
  5. Add 1-2 pieces of chopped cherries into each ice cube tray
  6. Once the mixture is slightly cooled, slowly pour it into individual molds (up to about 70% full).
  7. Add in more cherry until the mixture tops each mold/cube.
  8. Fill in with the rest of the mixture to the top of the mold.
  9. Freeze until solid (about 6 hours or overnight)
  10. -----------------------------------------------------------------------------------------------------------------------
  11. [Other Variations]:
  12. Pure coconut cream for WHITE color cubes.
  13. Coconut water with a few pieces of cherry for CLEAR cubes.
  14. Cherry puree for RED color cubes,

Make these for dinner !

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