Its sweltering over here in Kuala Lumpur, despite being monsoon season and we thought we’d pay homage to the weather by creating a jelly-mould popsicle today!
Its not a typical ice popsicle either! Here’s what you’ll need:
Adapted from Linda Larsen’s recipe
8 oz. carton vanilla yogurt
8 oz. can pineapples, crushed or chopped into small pieces
6 oz. tropical fruit juice concentrate
Ice cream sticks (Preferred, but if desperate like we were, you can use a pair of wooden chopsticks)
1. Combine all the ingredients in a food processor or blender. Blend until smooth.
2. Fill jelly moulds with the mixture. Stick ice cream sticks or chopsticks into the mixture, making sure not to push it in too deep or else it may stick out the other end when you demould.
3. Refrigerate. Keep in freezer until firm, for about 2 hours.
4. Demould and savour! Preferably directly under the sweltering hot Malaysian sun.
Its a bit heavier in texture and taste than the usual popsicle, but so worth it! As always happens whenever we have something sweet, we spent the day skipping around and making funny faces at each other.
Give the Tropical Popsicle (try saying it 10 times really fast) a go, its a real pick-me-up on a sweaty day!
Rachel and Sophia