Strawberry Coconut Paletas

Paletas are natural fruit Popsicles served in Mexico. They can be made with fruit alone or fruit and milk or cream. I made these with coconut milk and just a bit of lime juice to balance the sweetness from the fruit. You know exactly what is in these so you can feel happy to share them with children of any age this hot summer! They can also be made with your favorite fruit or combination of fruit.

You will need:

• 1 container of ripe sweet strawberries (3-4 cups cleaned and sliced)
• 3-4 tbsp honey
• 1 can coconut milk
• 1 tsp vanilla paste (you can add a bit more if you like)
• 1/2 lime juiced

Step 1: wash strawberries, remove the tops and slice. You don’t have to be careful in this step since the berries will be processed you just want some surface area so the fruit starts to soften when heated briefly. Add clean fruit & honey to a pan or pot and heat for 2-3 minutes just until the fruit gets hot and starts to release some of it’s juices.

Step 2: in a large measuring cup (this makes it easily to pour!) add the coconut milk, the vanilla paste (you can use real vanilla extract here instead but never use artificial because it is made from a wood by product and is not vanilla) and add the juice of a half a lime to balance the sweetness. It really works well here. Stir or whisk to combine.

Step 3: add the hot slightly cooked fruit to a blender or food processor and puree until it is liquid.

Step 4: add the hot fruit puree to the coconut milk and whisk well. The hot fruit will help to melt any coconut solids in the milk and make the mixture smooth. Taste it and if you want to add more honey add it here.

Step 5: add to 2 sets of four Popsicle molds. (these can be found at most grocer stores) Freeze completely.

Get outside and eat it in the sunshine!

Orange Lemon Cream Pie

This is like those Creamsicles you had as a kid. Just a bit tart and sweet. Of course you can change the ratio or lemon vs orange depending if you prefer more of one fruit vs the other! As simple as a Key Lime Pie to make and perfect for a summer dessert. I also use a mild buttery olive oil instead of melted butter cause that is my thing and you cannot taste it so why would I use butter?! Just sayin.

You will need:

• 1 store bought graham cracker crust – mine was 9 inches (larger than the standard pie shell)
• 2 oranges (1 zested finely and both juiced = 1/2 cup juice)
• 5-6 lemons (2 zested finely and all juiced = 1/2 cup juice)
• 4 large egg yolks (you can freeze the whites for something else later!)
• 2 cans -14 oz each sweetened condensed milk
• a pinch of salt
• 2 tbsp mild olive oil (I used Texas Hill Country Sola Stella Extra Virgin Olive Oil)
• 2 cups whipping cream
• 3 tbsp powdered icing sugar (its fine and has corn starch to stabilize the cream)
• 1/2 tsp vanilla paste or pure extract

Step 1: bake the pie crust at 350 degrees F for 8 minutes, remove to cool.

Step 2: grate 1 orange and 2 lemons (this zest will be added to the pie and keep at least a bit more to top the whipping cream at the end)

Step 3: juice both types of juice and make sure to remove any pits…or pips as the English say! These are a few different ways to get your juice out.

Step 4: in a large bowl add egg yolks (you can freeze the whites for something else) add the citrus zests and condensed milk, stir to combine. Add juices and incorporate with a whisk. It will come together and thicken. Add a pinch of salt (cause salt always balances the sweet in a dessert like this !) and 2 tbsp of melted butter or a mild lovely olive oil -I have used a Texas Hill Country mild and buttery Sola Stella Olive oil.

Step 5: pour combined mixture into pie shell and bake for 12 minutes at 350 degrees F. Remove to cool. Place a sheet of plastic wrap directly on the top of the citrus curd and once cooled place into fridge to set for at least 4 hours

Step 6: whip cream, with vanilla and sugar until you get soft peaks. Mound on top and add some grated zests to finish! Eat it within a day….if it lasts that long!