Coconut Lemon Bar Popsicles

It's summer! And it's popsicle week! 

The always awesome Billy is hosting popsicle week, which is basically just a big, giant internet popsicle party, wherein 37 bloggers (including yours truly!) post a bunch of really fun frozen treat recipes all week long. I'm so excited for you guys to make these coconut lemon bar pops, and to try all the other cool creations (cool� get it? like� frozen. but also like�rad. oh. you did get it?). Head over to Wit and Vinegar, where Billy's updating the popsicle page with the latest recipes as they come in. 

So, about this popsicle. Remember that one time when I didn't care about lemon bars, and then my friend Genevieve begged and begged, so I finally made them? And I threw a whole bunch of shredded coconut into the shortbread crust? And then I discovered that lemon bars are amazing and I'm silly for not caring about them? Remember that? Well, these popsicles are the frozen summer version of those lemon bars! They're so creamy and coconutty and lemony! With little bits of buttery crumbled cookie chunks! 

I asked for some popsicle flavor ideas on the ol' FB, and I heard a whole lotta coconut. And a whole lotta lemon. And a few lemon-coconut. So you people who said lemon or coconut or lemon and coconut? These are for you. And all you other people, who said things like boozy pops and Thai iced tea-sicles? You just head on over and check out all the other popsicle week posts! There's something for everyone. Except for Biscuit� she asked for a Fancy Feast popsicle, but I said no. You have to draw a line somewhere, ya know?

These are easy breezy. I used store-bought cookies and crunched 'em up, because it's summa and i'm not trying to be in front of an oven all day. I tried three different variations on the mix-ins: coconut and cookies mixed evenly in the liquid, coconut and cookies at the top end, and coconut and cookies at the bottom end. I think mixed evenly throughout works best, because you get cookie flavor in every bite, but if you want to try the other options, go for it! 

Coconut Lemon Bar Popsicles

Makes about 10 big popsicles

1 can full fat coconut milk (for full creaminess)

1 cup fresh lemon juice

1/4 cup honey

1/3-1/2 cup desiccated coconut (depending on how textury and coconutty you like it)

1/2 cup shortbread cookie crumbles 

Whisk together coconut milk, lemon juice, and honey until smooth (or whiz up in a blender). Stir in coconut and cookie crumbles. Pour into popsicle molds, and freeze until solid. Release from molds (I like running warm water over the outside of the mold) and enjoy! 

Strawberry Gingersnap Icebox Cake with Whipped Coconut Cream

I was really busy over the weekend with wedding stuff, and didn�t have a chance to do a Father�s Day post.

We�re making our invites and DIY decorations (with the help of some friends, of course, plus floral by my lovely friend Brit), and taking care of all the business�banquet permits, flatware rentals, parking permits for the� oh, wait that�s a surprise. etc�all by ourselves. I�m kind of a control freak, so I can�t imagine not doing it all, but man� this is hard work!

Wedding, wedding, wedding. Sorry, it�s all I talk about and think about and do right now. If you�re my sister/mom/fianc�/friends: thank you for your help and for putting up with my constant wedding chatter! PS. 107 days!

So anyway, I had a full Father�s day post planned, with some of my favorite things he used to make us when we were kids, but I didn�t get around to it yet. I will soon though. Because my dad is amazing and hilarious and I love him so much. Everyone who meets him loves him so much.

And he LOVES fresh strawberry pies. Every spring and summer, he whips up a million fresh strawberry pies. You know, the kind with a graham cracker crust, strawberry filling with maybe a layer of vanilla pudding or whipped cream.

This icebox cake is sort of a retro remix of the fresh strawberry pie. But the fresh strawberry pie is kinda retro too. So I mean� Retro remix of a retro recipe?

If you aren�t familiar with icebox cakes, they�re basically layered wafer cookies and whipped cream, chilled or frozen�the ultimate no bake summer dessert. The cookies soften in the whipped cream, and the whole thing kind of melds together into a cool, refreshing, super simple treat.

I added strawbs to this, because duh, and instead of classic wafers, I used gingersnaps, because strawberries and ginger go really well together! And also, I swapped out regular whipped cream with whipped coconut cream, and tossed a whole bunch of toasted coconut on top. The final product is creamy, slightly sweet, gingery, strawberry filled perfection.

Strawberry Gingersnap Icebox Cake with Whipped Coconut Cream

This recipe is a breeze to throw together, but you do need to plan ahead. The coconut milk needs to chill overnight before whipping, and then the cake itself needs to chill at least 8 hours for maximum cookie softness. If you do happen to dig in early, the cookies will be crunchy and everything will be less melded together, but it will still taste great!

2 cans full fat coconut milk

� cup powdered sugar

1 teaspoon vanilla

1 pound of fresh strawberries, sliced

About 30-40 gingersnap cookies (I used store bought�the thinner the better)

�-1/3 cup toasted coconut flakes

First, chill the coconut milk (this helps the solids separate from the liquids). Place both cans in the fridge overnight. 

Flip them upside down, open, and drain the liquid into another dish (set aside for a different use). Scoop the thick cream into a chilled bowl or bowl of your stand mixer, and whip until fluffy stiff peaks begin to form. Add powdered sugar and vanilla, whip to combine/ until smooth.

Assemble: In a baking dish or pie plate (I used a standard pie plate), add a layer of cookies (not overlapping). Spread half of the whipped coconut cream on top, and top that with the sliced strawberries (these can overlap). Top with another layer of cookies, and then the remaining cream. 

Cover and chill at least 8 hours. Serve cold or room temp. 

Add the coconut just before serving. 

Carrot Cake Smoothies

I had this recipe ready for you guys earlier this week, but decided it was probably a bad idea to post it on April Fool�s day. Then you�d be all like �Oh, it�s not actually a carrot cake smoothie, its cake�right?� I�m sorry. It�s really a smoothie, no jokes here. There is no cake.

But, also not a joke: this smoothie is really good! And it�s good for you! And, if you�re gonna be filling your Easter keister up with a ton of ham, potatoes, deviled eggs, Cadbury cream eggs, homemade ricotta, coconut cakes, lemon pies, and other pastel-inspired goodies (like I will), then a pre-feast smoothie might be in order.

This smoothie has all the makings of a good carrot cake, minus the cream cheese frosting, butter, eggs, and cake parts. Carrots, coconut, nuts, and spices get all whirled up in your blender with other good and creamy things like coconut milk, bananas, and dates. It�s almost a carrot cake shake, rather than smoothie.

If you�re feeling really festive, you can top it all off with toasted coconut and chopped nuts. And also� that remaining coconut milk? Go ahead and whip that into a smooth and fluffy whipped cream. It�s really like the icing on the cake�or the smoothie shake, if ya know what I�m sayin�.

Carrot Cake Smoothies

Serves 2

5 medium-large carrots, peeled and roughly chopped

1/4 cup unsweetened shredded coconut

1/2 cup coconut milk (if you're using remaining for whipped cream, be sure to use a full fat version)

2 large dates, pitted

1/2 large banana

1/4 cup almonds or other nuts

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of fresh nutmeg and ground cloves

2 cups of ice

Toppings:

Toasted coconut

Chopped nuts

Whipped coconut cream

Place everything except ice and toppings in blender, and blend until smooth. Add ice, and blend until smooth. Pour into smoothie glasses or jars, and serve with toppings. 

Salted Coconut Caramel Yogurt Parfaits

Weddings. Are. Crazy.

The good news is, we've actually knocked a lot of items off the list in only 2 months! We've booked the venue, photographer, caterer, event staff, decorator/florist, and DJ! It's funny, because everyone is telling us we're super on top of things� but then in the same breath, they're saying that if I don't buy my dress yesterday, it'll be too late. Weddings are wacky, ya know? 

Up until very recently I thought I didn't really want to do the whole big wedding hoopla, but then I figured this is the only time in my life where spending a ridiculous sum of money to throw an amazing party for my friends and family is somewhat justified. So we're going for it. The whole shebang. Except, not totally traditional, because we're not. 

I've been getting in wedding shape by doing a lot of lifting. I mean�a lot of lifting a spoon full of salted coconut milk caramel to my mouth. That kind of lifting. 

This caramel sauce is the best. I've been making it for years, since Amanda first discovered the recipe. Just coconut milk, brown sugar, and sea salt, plus a little time standing and stirring. And this yogurt parfait? This is my JAM! I seriously can't get enough of the salty sweet caramel, cool tangy Greek yogurt, crunchy macadamia nuts, and toasty flaked coconut. It's simple enough for an afternoon snack, fancy enough for dessert with guests, and even healthy enough (just�let me do this) for breakfast. You can customize these however you want. Add almonds instead of macadamias. Ice cream instead of yogurt� whatevs. 

Whatever you do, just make this. I'm the bride, so you have to do what I say. That's how it works, right? Right? Crickets. 

Salted Coconut Milk Caramel

From Bon Appetit

1 14-ounce can unsweetened coconut milk, full fat

3/4 cup light brown sugar

1/4 teaspoon sea salt

Add everything to a large, heavy-bottomed pot, and whisk to combine. Heat over medium until sugar dissolves. Increase heat to medium-high and heat, stirring occasionally, until mixture is reduced and thickened. It will take awhile, put to 30 minutes. Cool completely, and store in an airtight jar. Refrigerate for up to a month. Serve on yogurt parfaits, brownie sundaes, ice cream, a spoon, etc. 

For parfaits, fill a dish with Greek yogurt, then top with caramel sauce, macadamia nuts, and toasted coconut.