AS SEEN ON BT – These tasty Caribbean cream cups are fond summer memories of my childhood. The
perfect easy-to-make summer dessert or treat for adults and kids.
8 Servings
Ingredients
2-355 mL cans Rubicon Sparkling Passion Fruit Juice
1 cup (250 mL) cream of coconut
1 tsp (5 mL) vanilla extract
6 wax coated paper cups, cone or flat
aluminum foil paper for covering cups
6 wooden popsicle sticks
large ice cubes for displaying
1. Add the juice to a medium bowl, add cream, vanilla and stir together.
2. Evenly divide the juice mixture into the cups.
3. Cover opening of cups with foil paper, make ½-inch slit through the centre with the tip of a knife. Push popsicle sticks through the hole to keep in place while mixture freezes.
4. Freeze until firm for about 4 hours or overnight. To serve, peel cups from frozen passion fruit creams.
