Memorial Day marks the start of summer, so we’d like to offer you a special promotion: 10% Discount and Breakfast! Book a Balam, Casita or Master Suite and receive 10% Discount with Continental Breakfast – or – a 1- or 2-Bedroom Villa and receive 10% Discount with Full Breakfast!

Meanwhile, enjoy one of our fave popsicles:

Coconut Mango Popsicle

Ingredients

2 Cups Water

1 ¼ Cups Mile – Whole

½ Teaspoon Kosher Salt

2 Large Mangos – Ripened

1 Teaspoon Vanilla Extract

1 15-Oz. Can Coconut Milk – Shaken

1 Vanilla (Bean) – Halved Lengthwise

1 14-Oz. Can Condensed Milk – Sweetened

1 Cup Arborio or Grain (Short) Rice – White

Preparation

Whisk coconut and whole milks in saucepan. Scrape and stir bean seeds into milk. Stir rice into milk and simmer – medium. Lower heat and cook for 25 minutes, until tender. Whisk condensed milk, salt, vanilla and water into mixture. Peel mangoes; dice into ½-inch cubes and fold into mixture. Transfer into ice-pop molds, insert sticks and freeze 3-4 hours.

1.) Choco Banana – A chocolate-covered Banana Popsicle. Add coconut flakes and nuts!

2.) Sugar Corn Popsicle – Pureed and strained corn kernels with cream, milk, sugar and vanilla – and frozen on a skewer.

3.) Tablata – Freshly-grated coconut, cooked in ginger and sugar and baked. Served in little squares (We like to dip ours in chocolate with nuts!).

4.) Belizean Fudge – “Burnt” condensed milk. Prepared with Peanuts, but varies. Cashew Nuts, Coconut Flakes and Raisins (Our favorite!) are used.

5.) Wangla (Creole) – Sugar candy with lightly toasted Sesame Seeds. [Sesame Seed Brittle/Candy or Jojoli (Spanish).] Similar to Sesame Seed Snaps, but thicker. Pepitas Seeds (Pumpkin or Squash seed.) are used.

Ingredients:

2 Oz. Water
8 Oz. Brown Sugar
8 Oz. Sesame Seeds (Toasted)

Preparation:

Mix sugar and water in a saucepan and cook until sugar caramelizes. Lightly toast Sesame Seeds in separate saucepan (Releases natural oils and nutty aroma.). Add Sesame Seeds into caramelized sugar and pour onto a baking dish or sheet tray lined with parchment paper; cool for 15 minutes and cut into desired shapes.