The recipe is the one thought by Giulia, food blogger of Passione Cooking, to celebrate summer and Val Venosta apricots, and in particular the “Vinschger Marille The original”, an Italian excellence born in the hands of 120 farmers who cultivate it at a height between 600 and 1200 meters, protected by the mountains. Dry climate and warm sun for a fruit fromintense aroma and from sweet-sour taste. Perfect for summer (aprots are available from mid-July), and perfect for marrying the soft notes of coconut.
In addition – fundamental – the recipea is quick and easy to prepare. To put in the fridge and take out for a snack or after dinner. Here’s how it’s done.
APRICOT AND COCONUT ICE LOLLIES
Difficulty: Low
Preparation time: 25 minutes
Cooking time: 10 minutes
Refrigeration time: 5 ore
Ingredients for 6 popsicles
200 g apricots Vinschger Marille Das Original
½ lemon (juice and peel)
30 g Sugar
2 pinches of nutmeg
110 g coconut cream
65 g natural whole yogurt
20 g Sugar
½ vanilla podA
3 cereal biscuits
Preparation
To prepare the apricot and coconut popsicles, wash the apricots, remove the stones and cut the pulp into approx. 1 x 1 cm. Put the apricots in a saucepan. Wash and dry the lemon, grate the peel of half a lemon and add it to the apricots together with the juice of half a lemon and sugar.
Put on the heat and bring to a boil while stirring, boil without a lid for 3-4 minutes, until you get a creamy mixture. Remove from heat and let cool.
Meanwhile, put the coconut cream, yogurt, sugar and the seeds of half a vanilla pod in a small bowl. Mix everything well and place in the fridge until the apricot mixture has cooled.
Crumble the cookies and set aside.
When the apricot mixture has cooled, fill the popsicle molds. Start by putting 2 teaspoons of the apricot mixture, then 2-3 teaspoons of the yogurt mix and then spread half of the crumbled biscuits into the molds. Repeat until the molds are filled. Place a wooden toothpick in the center and place your popsicles in the freezer for at least 5 hours before removing them from the molds.
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