Subscribe

Easy peasy creamy lychee popsicles

This easy-to-make, refreshingly sweet snack is the perfect dessert for the summer heat and will quickly become a fan favorite. 

  • close
    MIx canned lychees with some whipped cream and pour into popsicles for a quick summer treat.
    Pickles and Tea
    View Caption
  • About video ads
    View Caption
of

My first taste of the lychee (also spelled “litchi”) fruit came from a can.

I can still remember biting into soft, milky white flesh, a sweet floral taste bursting in my mouth. It was definitely love at first bite and it’s stuck with me.

When I was growing up, canned lychees were all that was available. Over the decades, the fresh fruit became increasingly easier to find. Lychees grow wild in China, Vietnam and Cambodia but are now cultivated in China, India, many parts of tropical Southeast Asia, and even California and Florida.

Recommended: National Ice Cream Day: 7 smooth recipes

Ironically, I was a little disappointed when I came across the fresh fruit later in life. I was unsure of the pinkish-red skin, scaly and prickly in parts, and what’s that hard coffee-brown seed doing in the middle? Plus, after working hard to peel the skin off, not every fruit was sweet, unlike the ones from the can.

As much as I prefer fresh fruit and vegetables, I almost always choose canned lychees – there’s no fuss, no seeds, and they’re always ready to eat.

And there are oh-so-many ways you can eat canned lychees. You can stuff them, eat them with almond jelly and make a mean lychee martini. I’ve also had an absolutely delicious duck and lychee red curry at a Seattle Thai restaurant. My mom used to crack open a can of lychees and serve them to us in a bowl with ice – instant dessert!

Yes, lychees are very versatile.

This summer has been pretty brutal so far. If it hasn’t been storming, it’s been in the 90s, or both! As I languished in the heat and humidity, I decided to comfort myself by incorporating one of my favorite fruits into everyone’s must-have summertime treat – popsicles.  

 Enjoy!

Easy Peasy Creamy Lychee Popsicles
Serves 6 

1 cup whipped topping (like Cool Whip) or heavy whipping cream
1/2 cup lychee syrup (from the can)
10 lychees, drained (1/2-3/4 cup)

1. Combine all the ingredients in a blender. Pulse for 5 to 10 seconds until well mixed but the lychee bits are still chunky.

2. Pour the mixture into 6 x 1/4 cup popsicle molds, leaving about 1/2-inch at the top. Freeze for at least 4 to 6 hours.

3. Enjoy!

Related post on Pickles and Tea: Portuguese Egg Tarts (Pastéis de Nata)

Follow CSMonitor's board Dessert Recipes on Pinterest.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK