Make Your Own Tropical Popsicles

Does this summer’s heat leave you craving for a refreshing snack? How about a tropical twist on a favorite summer staple?

Try this easy recipe for a healthy, sweet, frozen treat.

Tropical Popsicle

Makes 6 popsicles

INGREDIENTS:

6 popsicle molds or small paper cups

6 popsicle sticks

Fresh mango and pineapple, peeled, cored and cubed

Fresh mango and pineapple, peeled, cored and chopped

1 ½ cups of mango puree

(I used fresh mango, peeled, pitted, chopped then pureed, but frozen mango that is thawed, then pureed will work just as well)

1 ½ cups of pineapple puree

(I used fresh pineapple, peeled, cored, chopped, then pureed, but  frozen pineapple that is thawed, then pureed will work just as well)

1 cup coconut milk, mostly the top cream

¼ cup sugar

2 tsp. lemon juice

DIRECTIONS:

1. Combine all ingredients in a large bowl.

2. Using a funnel, pour combined ingredients into each popsicle mold or cup.

Tropical Popsicles in freezer

Tropical popsicles in freezer

3a. If using popsicle molds, add top and popsicle sticks, the place in freezer.

3b. If using cups, cover each cup with plastic wrap; make a small slit to insert sticks, then place in freezer.

4. Popsicles should be frozen solid in 4-6 hours.

5. Remove pops by gently tugging on stick. If they don’t come out easily, you can either run water on the outside of the mold or carefully run a dull knife around the inside edge of the mold.

 

Time to enjoy the tropical fruits of your labor with this refreshing treat.

Tropical Popsicle. Create your own refreshing summer treat

Tropical Popsicle – cool, healthy treat

 

 

 

 

 

 

 

 

Do you have any homemade tropical summer treat recipes that you’d like to share? How about tropical food stories? If you’d like, post them in the comments section. We’d love to read them.

Thanks for stopping by!

 

 

 

Please Respect Copyright
Thanks for visiting my blog. All work is copyright of the author/artist, unless otherwise noted. If you’d like to put anything from this site on your website, please quote the author and provide a link back to this blog. All rights reserved.
© Kristi Rhodes 2015

 

Tropical Sunrise Tribute featuring a Tropical Granola Recipe

It’s a beautiful, tropical morning!

 

YouTube Preview Image

 

Be sure to stop by iTunes, Amazon MP3 or Google play and purchase this happy song, It’s a Beautiful Morning by The Rascals.

 

Tropical Sunrise Video

Wait for it~ Vacation video of a talkative sea bird and his flight towards sunrise.

YouTube Preview Image

 

 

Create a perfect breakfast to enjoy with the sunrise.

 

Tropical Granola Recipe

 

My friend Erin, shared a version of this recipe with me. It was from Ina Garten’s the barefoot contessa cookbook. I loved it, but, because of my tropical taste buds, it needed a little tropical tweaking. So, here’s my Caribbean adaptation. I hope you love it too!

 

4 cups old-fashioned rolled oats

2 cups sweetened, shredded coconut

1 ½ cups sliced almonds

½ cups sunflower seeds

 

¼ cup vegetable oil

½ cup honey

1/3 cup pineapple juice

 

1 cup dried mango

1 cup dried papaya

1 cup dried pineapple

(I bought a dried tropical fruit mix in the local grocery store that was perfect)

 

1.  Preheat the oven to 350°.

2.  Grease a 14” x 17” ( or similar sized) baking sheet.

3.  Toss the oats, coconut, almonds and sunflower seeds together in a large bowl.

 

Sliced Almonds, Coconut, Sunflower Seeds and Rolled Oats

Sliced Almonds, Coconut, Sunflower Seeds and Rolled Oats

 

4.  Whisk oil, honey and pineapple juice in small bowl.

5.  Pour the liquids over the dry mixture and stir until completely covered.

6.  Spread mixture onto your baking sheet.

 

Mix wet and dry ingredients and spread on baking sheet

Mix wet and dry ingredients and spread on baking sheet

 

7.  Bake, stirring occasionally until mixture turns a nice, even golden brown around 45          minutes.

8.  Remove granola from oven and cool, stirring occasionally.

9.  Add the tropical dried fruit. Store in an airtight container.

 

After the oats and nuts are baked and cooled, add the dried mango, papaya & pineapple

After the oats and nuts are baked and cooled, add the dried mango, papaya & pineapple

 

Enjoy!

 

You can enjoy a tropical granola parfait by layering granola, fruit and yogurt.

Just add milk or sprinkle over yogurt or layer in a breakfast parfait with yogurt and mangoes

Just add milk or sprinkle over yogurt or layer in a breakfast parfait with yogurt and mangoes

 

Thanks for stopping by. If you have a favorite tropical breakfast recipe, please share it in the comments.

Have a wonderful day!

Please Respect Copyright
Thanks for visiting my blog. All work is copyright of the author/artist, unless otherwise noted. If you’d like to put anything from this site on your website, please quote the author and provide a link back to this blog. All rights reserved.
© Kristi Rhodes 2013

 

Tropical Christmas Cookies, Music, and More Holiday Ideas

 Tropical Twist to the Season –

 

Celebrating the holiday!

Enjoy tropical Christmas or Holiday Cookie recipes, an on-line relaxing spot to take a breath, take in a Hawaiian holiday song and an adorable holiday ornament to decorate a tree or window.

 

 

 

 

YouTube Preview Image

Be sure to stop by iTunes, Amazon MP3 or Google play and purchase this Mele Kalikimaka (Hawaiian Christmas Song) by Bing Crosby, on the White Christmas album. (It’s a must have for your holiday playlist:)

 

 

Try these holiday treats for your sweet tooth. Taste the melody of sunny flavors that melt in your mouth.

Yum! Tropical Holiday Treat!


Tropical Carrot Cake Cookies

INGREDIENTS

1 stick butter (8 Tbsp.) at room temperature

½ cup packed brown sugar

1/3 cup granulated sugar

1 large egg

1 tsp. vanilla extract

1 cup all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. baking powder

1 tsp. salt

1 tsp. baking soda

1 cup finely grated raw carrots

½ cup crushed pineapple packed in it’s own juice, drained (save the juice for frosting)

½ cup chopped pecans

½ cup shredded sweetened coconut

 

 INSTRUCTIONS:

*Pre-heat oven to 350˚.  Grease your cookie sheet (or line with parchment paper).

*In a large bowl, beat butter until creamy, (1-2 minutes using handheld mixer).

*Add both sugars and mix until fluffy (about 5 minutes).

*Add egg and vanilla. Mix well.

*In medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

*Add flour mixture to butter mixture until just combined.

*Fold in carrots, pineapple, pecans and coconut.

*Drop by Tbsp. onto baking sheet.

*Bake at 350˚ for 13-14 minutes or until set and edges slightly golden brown.

*Remove from oven and cool on cookie sheet for a couple of minutes, then onto a cooling rack.

*Let cool completely, then frost.

 Tropical Cream Cheese Frosting

8 oz. Neufchatel cheese (can substitute cream cheese, this one has lower fat and fewer calories)

2 cups powdered sugar

3 Tbsp. pineapple juice

1 Tsp. vanilla

½ cup sweetened shredded coconut (for sprinkling)

 

Mix all ingredients together except coconut. Sprinkle coconut on top.

 

♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥

 

Enjoy a stress free 2 minutes at:

www.donothingfor2minutes.com

Hear the waves crash, see the peaceful shore. Relax.

 

 ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥  ♥ ♥ ♥ ♥ ♥ ♥

 

Coconut, Pineapple and Orange, a delicious cookie combination:)

Tropical Macaroons

Add a tropical twist to a favorite macaroon.

(Adapted from http://yearonthegrill.blogspot.com/2010/12 /pina-colada-macarooms-tropical.html)

INGREDIENTS:

2 ½ cups sweetened, flaked coconut

1/3 cup granulated sugar

4 tbsp. flour

½ tsp. salt

3 egg whites

1 tsp. vanilla

4 tsps. orange juice

1 cup crushed pineapple

INSTRUCTIONS:

*Pre-heat oven to 350˚.  Line cookie sheet with parchment paper or coat with cooking spray.

*Mix coconut, sugar, flour and salt together in large bowl.

*Whisk egg whites, vanilla and orange juice in medium bowl until light, frothy and evenly colored.

*Drop dough by spoonfuls onto cookie sheet and use your fingers to form the dough into tight pyramids or domes.

*Bake about 20 minutes until edges and tops lightly browned.

 

≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈

JELLYFISH TROPICAL ORNAMENT

The coolest tropical ornament on the planet. I happened upon her booth at this art show in between games at a soccer tournament. Beautiful, whimsical, lovely.

 

Adorable ornament

I love this colorful, whimsical little ornament!

Check out the rest of Liza Abelson’s amazing art glass works at www.daskendesigns.com. Be sure to see the little mermaids!

 

≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈  ≈

What’s your favorite Tropical Holiday Tradition?  Did you find a cookie cutter in the shape of a palm tree or put a little pineapple in your cranberry sauce.  We want to know.  Share your tropical ideas in the comments.

 

Wishing you and your family a happy tropical holiday and a sunny New Year.

 

Please Respect Copyright

Thanks for visiting my blog. All work is copyright of the author/artist, unless otherwise noted. If you would like to put anything from this site on your website please quote the author and provide a link back to this blog. All rights reserved.
© Kristi Rhodes 2012

Mangoes in the Morning – 3 Tropical Recipes to Start Your Day

Mangoes. Yum.

The local grocery stores are filled with ripe, sweet and juicy mangoes.  A perfect time to add a little tropical to your morning.

Mangos are my favorite fruit.  I love their silky texture, the bright tropical orange color to their meat, and their tangy/sweet flavor, their luscious juiciness. Yum.  Like a burst of sun, wrapped in a fruit.

In case you haven’t worked with a mango before, they are a little different. First wash them because a small percentage of people are allergic to the sap that sometimes can be on the skin. Mangoes are covered with a thick skin and have a large seed in the center.  You peel the skin off and then cut the fruit away from the pit. There are a couple of ways to do this, I use a knife to peel the skin all the way around working to remove as little of the delicious fruit as possible (like peeling an apple), then I slice down both sides of the oblong pit.  It sounds all neat and orderly here, but chopping a ripe mango is a juicy, messy but joyous proposition.

If you’d like to try another way of peeling your mango, simplyrecipes.com has a great description.

The three recipes I’ve created here add a tropical twist to a few old breakfast favorites.

1. Mango Coconut Banana Bread -The mango and coconut bring a fruity, nutty, tropical twist to beloved banana bread.

2. Mango Tropical Smoothie  – A quick breakfast packed with vitamin C and protein.

3. Mango Pancakes Topped with Mango Whipped Cream  – Not only for the weekend, a decadent tropical delight.

 

Mango Coconut Banana Bread

A new twist on an old favorite – Mango Coconut Banana Bread

adapted from Coconut Bread recipe, Bahama Mama’s Cooking by Capt. Jan Robinson

This bread is the comfortable banana bread you know and love with a tropical kick that makes it fresh. It’s perfect for breakfast, snack or lunch.  Served warm with butter was the favorite at our house.

Makes 2 loaves

 

 4 cups flour

2 cups sugar

1 cup shredded sweetened coconut

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla

2 tsp. baking powder

1 tsp. salt

1 cup milk

½ cup cream of coconut or coconut milk

1 cup mango, medium diced

1 cup banana, mashed

4 eggs, beaten

 

Preheat oven to 350°.

Combine all ingredients.

Separate into two 5 X 9 inch greased loaf pans.

Bake 1 hour or until done.  After 10 minutes, remove from pans and cool on racks.

Top with mango butter – YUM!

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mango Tropical Smoothie

A Tropical Eye Opener – Mango Tropical Smoothie

This Mango Tropical Smoothie is perfect for breakfast-on-the-go. It is easy and quick to make. Full of vitamins and protein it will help kick-start your day.

Sometimes I add a little coconut milk to up the tropical factor.

 

Makes 1 cup

 

1 1/2 cups fresh mango diced large or 1-15 oz. can sliced mango drained and rinsed or 1 cup frozen mango chunks (but need to add another tablespoon of honey)

1/2 cup orange juice

1/2 cup plain, non-fat greek yogurt

1/2 banana

1 Tbsp. honey

Handful of ice

 

Blend until smooth.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mango Pancakes topped with Mango Whipped Cream

Tropical Treat - Mango Pancakes Topped with Mango Whipped Cream

These Mango Pancakes Topped with Mango whipped cream are for that special morning when you just need something tropical. No need for syrup, just top with fruit, then the whipped cream and heaven-on-a-plate.

Makes 10 pancakes

 

2 cups all-purpose flour

2 Tbsp. sugar

2 tsp. baking powder

¾ tsp. baking soda

½ tsp. salt

2 eggs

1 ½ cups milk

1 banana, mashed

1 cup fresh mango, diced small (you can substitute frozen mango that has been thawed or canned mango)

Vegetable oil

 

Mix all ingredients, except vegetable oil, until combined. Don’t over mix, should be lumpy.

 

Warm 1 tablespoon of vegetable oil in skillet over medium heat.

 

Pour 1/3 cup batter per pancake into skillet.  Cook until bubbles form in batter. Flip and cook until done, approximately 2 1/2 minutes per side.

 

Keep warm on a plate as you finish the remaining batter.

 

Serve with sugared mango chunks and mango whipped cream (recipe follows).

 

Mango Whipped Cream

 8 oz. whipping cream

½ tsp. vanilla

2 Tbsp. sugar

2 Tbsp. fresh mango, diced small (can be messy:)

 

Whip cream until it starts to thicken.

 

Add remaining ingredients and continue to whip until stiff peaks form.

 

Do you have a favorite way to eat mangoes? Have you had any mango adventures? We’d love to hear about it in the comment section.

Thanks for stopping by!

 

Please Respect Copyright

Thanks for visiting my blog. All work is copyright of the author/artist, unless otherwise noted. If you would like to put anything from this site on your website please quote the author and provide a link back to this blog. All rights reserved.
© Kristi Rhodes 2012

 

Tropical Toasted Coconut “Chips” Dipped in Dark Chocolate

Oh, the happy coconut.  I thought we’d start off with a little coconut nostalgia. Please enjoy this tropical moment from YouTube, then we can go on to more serious coconut matters.

Be sure to stop by iTunes,  Amazon MP3 or Google play and purchase this song Coconut, by Harry Nilsson. It’s a must have for your summer playlist:)

 

Okay, now that we’re all feeling really tropical.

I wanted to share one of my recipes.  It was inspired from the tropical book I wrote and am currently editing.

 

Toasted Coconut “Chips” Dipped in Dark Chocolate

These little candies are perfect for a special treat, a gift for your favorite coconut + chocolate lover, a great barbecue take-along, or an after school snack. From start to finish, this recipe takes about forty-five minutes to create.

 

Ingredients:

1 fresh coconut from your local grocery store

2 dark chocolate 3.5 ounce bars (I used Lindt 70% cocoa, Smooth Dark for this recipe)

 

Prepare the coconut:

First, crack the coconut in half and drain the water (or keep for another recipe). I placed the coconut in the grass and hit it with a hammer. It cracked very easily.

Next remove the meat from the hard shell.  One technique is to run a butter knife between the white meat and the brown shell.  Then score the white meat with a sharp knife into 2 inch chunks, and use your butter knife to “shimmy” out the chunks.  You want the coconut to stay in as large of pieces as you can manage.

Using the butter knife to ‘shimmy’ out the coconut meat:)

Once you have the chunks of coconut out of the shell, take a vegetable peeler and peel away the darker skin from the white

meat.  Save the meat.

Peeling off the darker layer

 

Now use the side slicer on a box grater or a paring knife and carefully cut the coconut meat into thin slices.

Grating into slices to make “chips”

 

Placing the coconut slices on the baking sheet to put in the over for toasting

 

Place these slices onto a baking sheet and bake at 350° for 3 – 10 minutes depending on the thickness of your slices — until toasted.  You want the edges to be light brown.

Cool.

 Prepare the chocolate for dipping:

Break up the chocolate bars in a bowl

Break up the two dark chocolate bars into squares and place in a bowl.  On fifty percent power, microwave the bowl of chocolate for a minute, stir.  Repeat until all of the chocolate is melted.

Dip the cooled toasted coconut “chips” into the dark chocolate and place each chip on a platter lined with wax paper.

The toasted coconut “chips” dipped in dark chocolate ready for the fridge

Put platter into the fridge for ten minutes or until hard.

Enjoy!

Store in airtight container with layers separated with wax paper in the refrigerator.

What is your favorite tropical candy?  Let us know click on the comment balloon next to this post’s title at the top.  If you have a recipe that you’d like to share, we’d love to try it.

Hope to see you next week.  Thanks so much for stopping by.

 

Please Respect Copyright

Thanks for visiting my blog. All work is copyright of the author/artist, unless otherwise noted. If you would like to put anything from this site on your website please quote the author and provide a link back to this blog. All rights reserved.
© Kristi Rhodes 2012

 

Mark Klein’s Famous Fresh Margarita Recipe

Monday, May 21, 2012

WELCOME to Tropical Coffee Break. My name is Kristi Rhodes and I’m writing about all things tropical and sub-tropical.  I hope you will take a break from your day to enjoy tropical views, adventures, recipes, sounds, books, furnishings, creatures or anything else tropical and fun I find.

I thought a TOAST may be in order.  I mean this is my first blog and we need to celebrate such an occasions don’t we?  Well, just in case you don’t have anything to toast with, I’ve included my favorite drink recipe.

My toast to you:

May your day be filled with tropical attitudes, relaxed family-and-friend-filled moments and peaceful minds.

Clink and drink!

Mark Klein’s Famous Fresh Margarita Recipe 

This is my brother’s secret recipe. 

The Finished Recipe
Ahhh….
Non-alcoholic is just as delicious, just omit the hard stuff, maybe increase the sugar

(Just a word from our legal team:  please follow the drinking laws in your state or country and only imbibe if you are of age)

*Makes 3 cups

Ingredients:

1 ½ ounces Tequila (1800 or your favorite)

1 ounce Cointreau or Triple Sec

4 limes, 3 oranges and ½ grapefruit

¼ cup sugar

1 1/2 ounces Tequila (1800 or your favorite)

First, create the…

Fresh Homemade Margarita Mix:

In a small pitcher,

Squeeze 4 limes, 3 oranges and half of a grapefruit

Add ¼ cup sugar

Stir juices and sugar together.

Next,

In a cocktail shaker or pitcher:

Add a handful of ice

Add Tequila and Cointreau

Add Fresh Homemade Margarita Mix

Now…Shake, shake, shake—shake, shake, shake…shake your boo –

Oh sorry.  Lost in a song.

Shake, shake, shake

Next,

Prepare your glasses:

(This step is optional)

Rub a lime wedge all the way around the rim of your glass

Put the lime in the coconut….or something like that

Dip your glass in a plate of salt or sugar

Next,

If serving your Margarita straight up, strain the combined ingredients in the shaker and pour into your salt/sugar rimmed glass.

 If serving on-the-rocks, pour your Margarita over ice in your salt/sugar rimmed glass.

If serving frozen, pour the Margarita into the blender, give it a whirl and then pour into your salt/sugar rimmed glass.

 

Let the party begin…

Clink and slurp.

I’m picturing you right now having fun, drinking your Margaritas with friends. What’s your favorite tropical drink recipe?  Share below in the comments. If you’d like to get updates in your email when new blogs (around once a week) come out, check the box in comments. Come join us for more fun in the tropics.

Until next time, wishing you sunny days and tropical coffee breaks…

 

Please Respect Copyright

Thanks for visiting my blog. All work is copyright of the author/artist, unless otherwise noted. If you would like to put anything from this site on your website please quote the author and provide a link back to this blog. All rights reserved.
© Kristi Rhodes 2012