Yum: nogoodforme’s recipe for the Best Popsicles Ever

In an effort to become the Bill Cosby of fashion blogs, we’re venturing into new territory here on nogoodforme.com: popsicle-making!

What you’re longingly staring at in the above photo is a coconut milk-basil-lime creation we’re going to call Tom Yum Pops, and probably they’re the most divine frozen-treat-on-a-stick you’ll ever slurp in your whole lovely life. An invention of our fabulous new recipe developer Hallie Faben, they’re also super-easy to make (just four ingredients, and voila! – instant popsicle magic). Ever since first tasting them last week I’ve dreamed about the Tom Yum Pops many a time, and the dream is always happy and oh so coconut-milky-sweet.
All Pudding-Pops-related joking aside, what we’re really trying to do here is show up Iron Chef Morimoto’s fancy wasabi popsicle recipe that New York ran a few weeks back. Oh, and this post also marks the debut of our recipe column, which we’re hoping to run near-weekly. My ambition is to make our recipe posts entertaining-themed (not just what to eat, but what to wear, what to listen to, which marine-life-adorned dishes to serve dessert on), but for this one we’re gonna keep it kinda simple. So without further adieu, the recipe. And should you have any questions for our chef, just shoot Hallie a nice little email. Enjoy!

TOM YUM POPS
(Makes 3 or 4 popsicles – depending on the mold – or fills one ice-cube tray)
Ingredients
-Juice of 3 small limes (or equivalent amount of lime juice)
-1 small bunch basil (or lemon basil if you can find it at a farmers market or ethnic grocery store!), washed and stems removed
-13.5 oz. can unsweetened coconut milk
-1/4 cup sugar (or to taste)
1. Toss everything into your blender and puree until the mixture is smooth and the basil has become small flecks.
2. Pour into a popsicle mold (or an ice-cube tray with toothpicks)
3. Drink any excess mixture, possibly with rum mixed in, if you’re feeling like a party.
4. Freeze until solid (usually 2 to 3 hours). If you’re using an ice-cube tray, let the mixture partially freeze before you put toothpicks in so they’ll stand up straight. Once frozen, the popsicles will look like a parfait with sweet lime at the top and coconut-basil at the bottom. Gorgeous!
(Left: our chef at work. Right: Despite that weird look on my face, I’m actually totally psyched here)

(Another shot of the finished product – we couldn’t resist taking a bite out of the pink-handled one before styling)