FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Blueberry-Ginger Coconut Cheesecake Popsicles
  • Blueberry-Ginger Coconut Cheesecake Popsicles
  • Blueberry-Ginger Coconut Cheesecake Popsicles

Blueberry-Ginger Coconut Cheesecake Popsicles

Posted on July 1, 2015
Category:

We are thick into summer now. Hot, humid, long days are the new normal. Lazy weekends are spent at the beach or lounging by the pool. And frozen treats are a serious must have.

These Blueberry-Ginger Coconut Cheesecake Popsicles are the perfect way to say hello to the first day of July. They are creamy, cool and loaded with fresh, seasonal blueberries.

And do you know what else these popsicles would be perfect for? How about for a virtual baby shower? One in which the mom-to-be is expecting a baby boy and is also a self-proclaimed coconut-addict.

So SURPRISE Zainab! These are for you! Today we are celebrating you and your growing family with a coconut-themed virtual baby shower. Hooray!

Blahnik-Shower-Graphic

Zainab is the talented baker behind the drool-worthy blog, Blahnik Baker. If you’re not already familiar with Zainab’s blog, then head on over there and get ready for some serious cravings to hit you right smack in the face. Her creations are seriously off the charts!

Zainab and I connected through our blogs almost two years ago. And then become “in real life” friends when we met at a conference this past November. In addition to our undying devotion to baked good, Zainab and I also share something else in common: we’re both scientist. Well, OK technically I’m not a scientist anymore. But I was in the trenches for a long time before deciding to do this whole food blogging thing. So the two of us totally get each other.

I couldn’t be more excited to be teaming up with SO MANY (seriously, look at that list!) other fabulous food bloggers today to honor Zainab and her baby boy. Make sure you scroll down to the bottom of the post and check out what everyone else “brought” to the virtual baby shower. I know you’ll find some awesome tropical-themed recipe inspiration!

Cheers,

Liz

One year ago: Lemon, Thyme and Blueberry Vodka Fizz and Grilled Pineapple with Coconut Whipped Cream
Two years ago: Roasted Radishes and Cilantro-Lime Corn

Blueberry-Ginger Coconut Cheesecake Popsicles

Yield: Makes 8-10 popsicles, depending on your mold

Blueberry-Ginger Coconut Cheesecake Popsicles

Ingredients

  • For the Blueberry-Ginger Layer
  • 2 cups blueberries
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1 to 1 1/2-inch piece fresh ginger, peeled and roughly chopped
  • Juice from 1/2 lime

  • For the Coconut Cheesecake Layer
  • 1 (14 ounce) can full-fat coconut milk
  • 2 ounces cream cheese, softened at room temperature
  • 2 tablespoons agave nectar (or other liquid sweetener)
  • 1 tsp. vanilla extract

Instructions

  1. Cook the blueberries-ginger mixture. In a saucepan over medium heat, combine all of the ingredients for the blueberry-ginger layer. Bring the mixture to a low simmer and cook, stirring occasionally, for about 5 minutes. Remove from the heat and set aside to cool.
  2. Make the coconut cheesecake layer. Add all of the ingredients for the coconut cheesecake layer to your blender. Blend on high until smooth. Transfer the mixture to a clean bowl. Rinse out your blender.
  3. Blend the blueberry-ginger layer. Add the cooled blueberry-ginger mixture to your blender. Blend on high until smooth. Transfer the mixture to a clean bowl.
  4. Assemble the popsicles. Spoon about 1-2 tablespoons of the blueberry-ginger layer into each of your popsicle molds. Transfer the molds to your freezer for 10-15 minutes to give them time to firm up slightly. Then spoon about 2 tablespoons of the coconut cheesecake layer on top of the blueberry-ginger layer. Transfer the molds to your freezer for another 10-15 minutes. Repeat each layer one more time, filling the molds almost to the top. Place the popsicles in your freezer for about 30 minutes, allowing the popsicles to partially set before inserting wooden sticks or dowels. Then continue to freeze until completely solid, about 4-6 hours.
  5. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.
http://www.floatingkitchen.net/blueberry-ginger-coconut-cheesecake-popsicles/

 

Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci’s Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture

  • Baked Watermelon Barbecue Chicken Drumsticks
  • Baked Watermelon Barbecue Chicken Drumsticks

Baked Watermelon Barbecue Chicken Drumsticks

Posted on June 29, 2015
Category:

I’m tossing back-to-back watermelon recipes in your face. I hope you don’t mind!

But honestly, they couldn’t be more different from one another. On Friday we had these super refreshing and hydrating Watermelon Cucumber Coolers. And today I’m bringing you some sticky, sweet, smoky Baked Watermelon Barbecue Chicken Drumsticks. Amen to that. Get ready to bust out the extra napkins!

So yes, I used watermelon to make a barbecue sauce. Are you skeptical? I hope not. I think we’ve developed enough of a trust here over the past couple of years that you probably know I wouldn’t let you guys eat anything too weird.

The watermelon adds a little sweetness and freshness to an otherwise simple, homemade marinade made entirely from pantry staples. And it’s summer and we’re approaching 4th of July weekend, so we should just put watermelon in ALL THE THINGS. Am I right?

And since you can’t have chicken drumsticks without a dipping sauce, I made a blue cheese and cilantro sauce using Greek yogurt as the base. Which makes it totally healthy! Um…OK healthier. So go ahead and double dip these suckers! You have my full permission!

Cheers,

Liz

One year ago: Moroccan Spiced Chicken Wraps with Cilantro Dressing
Two years ago: Thai Chicken Cabbage Wraps with Peanut Sauce and Watermelon-Feta Bites

Baked Watermelon Barbecue Chicken Drumsticks

Serves 6-8

Baked Watermelon Barbecue Chicken Drumsticks

Ingredients

  • For the Chicken
  • 2 cups cubed watermelon
  • 1 cup ketchup
  • 1/4 cup honey
  • 1/4 cup chipotle peppers in adobo sauce
  • 1/2 tsp. salt
  • 4 lbs chicken drumsticks

  • For the Dipping Sauce
  • 1 cup low-fat Greek yogurt (I used 2% Fage)
  • 1 cup blue cheese crumbles
  • 1/2 cup fresh cilantro
  • Juice from 1 lime
  • 1/4 tsp. salt

Instructions

  1. Make the watermelon barbecue sauce. Add the watermelon, ketchup, honey, chipotle peppers and salt to your blender. Blend on high until smooth.
  2. Marinate the chicken. Add the chicken to a large re-sealable bag. Pour the marinade over the chicken. Transfer the chicken to your refrigerator and let it marinate for 1-2 hours. Give the bag a shake once or twice during this time to make sure all the chicken is coated.
  3. Meanwhile, make the blue cheese dipping sauce. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until well combined. Transfer the dipping sauce to a small bowl and refrigerate it until you’re ready to use it.
  4. Pre-heat your oven to 425 degrees. Line two baking sheets with aluminum foil and place wire racks on top of the foil. Remove the chicken from the marinade and place on the wire racks, making sure the pieces are about 1-inch apart. Transfer to your pre-heated oven and bake for 40-45 minutes, flipping the chicken drumsticks over with a pair of tongs once half way through baking.
  5. Meanwhile, bring about 1 cup of the marinade to a boil in a small saucepan. Then turn down the heat to maintain a simmer and cook for about 10 minutes, stirring frequently. Remove from the heat and set aside.
  6. After the chicken has finished baking, remove it from the oven and pre-heat your broiler. Brush the chicken with the cooked marinade. Place the chicken under your broiler for 1-2 minutes, or until the marinade bubbles and has started to darken in some places. Remove the chicken from the oven.
  7. Serve the chicken drumsticks with the blue cheese dipping sauce.
http://www.floatingkitchen.net/baked-watermelon-barbecue-chicken-drumsticks/