(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool, refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade.

Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey.

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Watch video to see how to make this recipe!

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes
Freeze time: 3-4 hours
Yield: 8 small ice pops

• 1/2       cup coconut cream
• 3/4       cup mashed and cooked sweetpotato
• 3/4       cup diced pineapple
• 2          tablespoons honey
• 1          tablespoon lime juice
• coconut flakes (optional)

1. In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds.
2. Place in freezer 3-4 hours. Top with coconut flakes, if desired.

Source: North Carolina Sweetpotato Commission

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie. Or slurp a Fruit Smoothie, which you can make with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in Piña Colada Cream Dessert. Or make up the Classic Banana Cream Pie to take on a weekend getaway.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

Strawberries and Cream Shortcake

Prep Time: 20 minutes   Bake Time: according to package directions
Makes 8 to 10 servings

• 1          (18 1/4 or 18 1/2-ounce) package pound cake mix
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2       cup cold water
• 1          (4-serving size) package instant vanilla flavor pudding mix
• 1          (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
• 1          quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)

1. Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
2. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

• 1 (10-ounce) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup lemon juice from concentrate
• Yellow food coloring if desired
• 2 cups (1 pint) whipping cream, stiffly whipped
• 1 (9-inch) pastry shell, baked
• Fresh raspberries for garnish, optional

1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Fruit Smoothies

Prep Time: 5 minutes
Makes 5 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), chilled
• 1          (8-ounce) carton plain yogurt
• 1          small banana, cut up
• 1          cup frozen or fresh whole strawberries
• 1          (8-ounce) can crushed pineapple packed with juice, chilled
• 2          tablespoons lemon juice from concentrate
• 1          cup ice cubes
• Halved fresh strawberries, optional

1. In blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.
   With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries if desired. Serve immediately.

Variations
Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.
Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup Key lime juice. Proceed as above. Tint with green food coloring if desired. Garnish with lime slices if desired.

Piña Colada Cream Dessert

Prep Time: 10 minutes   Freezing Time: 2 hours + 6 hours
Makes 6 to 8 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1          cup milk
• 1/2       cup frozen pineapple juice concentrate, thawed
• 2          tablespoons lime juice from concentrate
• 3/4       cup toasted flaked coconut
• Edible flowers, optional

1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9-inch baking pan. Cover; freeze 2 hours or until almost firm.
   Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

Classic Banana Cream Pie

Prep Time: 15 minutes   Cook Time: 10 minutes
Makes one 9-inch pie

• 3          tablespoons cornstarch
• 1 1/3    cups water
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3          egg yolks, beaten
• 2          tablespoons butter or margarine
• 1          teaspoon vanilla extract
• 3          medium bananas, sliced and dipped in lemon juice from concentrate and drained
• 1          (9-inch) baked pastry shell or 1 (9-inch)
• graham cracker crust
• Whipping cream, whipped

1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
   Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell. Pour filling over bananas; cover.
2. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

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