Coconut Mango Scorpion Pepper Sherbert

Just because it’s hot outside doesn’t mean you can’t enjoy a little fire & ice as a summer time heat!

Coconut Mango Scorpion Pepper Sherbert

Recipe makes a little over a quart.

Ingredients:

  • 1 pint of peeled cubed Honey Mango fruit.
  • 2 medium sized bananas
  • 2 1/2 cups of Coconut Milk
  • 1 can of thick coconut cream
  • 1 dried Golden Scorpion pepper crushed
  • 1 tablespoon diced fresh ginger
  • 3 tablespoons of Agave Syrup

Directions:

  • Make sure you have a freezer safe quart and a half container with a lid.
  • Add your fruit, ginger & Scorpion pepper to a large blender and blend thoroughly
  • Add your coconut cream and blend.
  • Add in your Agave Syrup and blend.
  • Add in half of your coconut milk in blend.
  • By now your blender is full.
  • Pull out half of your blended concoction into your freezer safe container.
  • Pour the rest of your coconut milk with what left in your blender and blend.
  • Pour the contents in your blender into your freezer safe container and stir contents until well mixed.
  • Put container in the freezer.
  • Every 30 min or so check your sherbet and stir up the forming ice sections. This makes it easier to spoon out when its completely frozen.
  • Once frozen dish out and enjoy.

Note: The heat does build, but it’s so hard to put the spoon down to stop!

Until next time,

Mrs. Kay Lynn Rice

Pineapple Fluff Pie

This is a great simple pie to make. You do need at least 4 hours to chill.

Ingredients

  • 1 can of crushed pineapple (drained)
  • 1 cup of grated coconut shreds
  • 1 cup of whipped topping
  • 1 8 ounce package of softened cream cheese
  • 1 pkg instant lemon pudding mix
  • 1 Graham cracker crust

Directions

  1. Make sure you cream cheese is very soft.
  2. Using a mixer on low, fold in your pudding mix
  3. When well mixed, fold in by hand, 3/4 of the can of drained crushed pineapple.
  4. Fold in, by hand, the coconut shreds.
  5. Fold in the whipped topping by hand.
  6. Keep folding until well mixed.
  7. Pour into Graham cracker crust.
  8. Sprinkle remaining drained pineapple on top.
  9. Chill for a minimum of 4 hours. Overnight is best.

Enjoy. My husband also likes to eat this all mixed up with the crust throughout, this is referred to as “Pineapple Fluff” which in itself is a fantastic treat!

Until next time,

Mrs. Kay Lynn Rice 🍍