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.

Ingredients

Chocolate

2 Egg Whites

1/4 Cup Sieved Flour

1 Tin Condensed Milk

14 Oz. Coconut Flakes

Preparation

Mix dry ingredients: coconut flakes and sifted flour. Add condensed milk and egg whites gradually until the dough is the right consistency – soft, not sticky. Knead dough and separate into pieces, shaping them into irregularly-shaped balls; bake at 325 degrees for 15 minutes or until golden brown. Pour chocolate over the top of each macaroon and let it set until firm before serving, which is usually about 1 hour at room temperature.