Refreshing Summer Treats to Beat the Heat

When temperatures soar, these no-bake, chilled treats deliver sweet relief with minimal effort. Perfect for poolside snacking or backyard BBQs—let’s dive in!

1. Pineapple Coconut Jelly (菠萝椰蓉糕) 🍍

Tropical Bliss in 3 Steps:

Ingredients:

3.5 cups pineapple chunks (peeled)

3.5 cups water

½ cup sugar (adjust to pineapple sweetness)

⅔ cup tapioca starch

Desiccated coconut for coating

Steps:

Blend pineapple + water until smooth. Strain for silky texture.

Simmer juice + sugar + starch on low heat, stirring nonstop until thick (like lava).

Pour into greased molds. Chill 2 hours. Cube, roll in coconut.

Pro Tip: Add lime zest for tangy kick!

2. Sichuan Mung Bean Noodles (四川凉粉) 🌶️

Street Food Magic:

Ingredients:

1 cup mung bean starch (sub pea starch)

5 cups water

Chili oil, soy sauce, fried peas, cilantro

Steps:

Mix starch + 1 cup water. Boil remaining 4 cups water.

Whisk starch slurry into boiling water. Cook 5 mins until translucent.

Pour into tray. Cool 3 hours. Shave into ribbons.

Toss with chili, soy, peas, herbs.

Secret: Add black vinegar for authentic tang.

3. Dragon Fruit "Tadpoles" (火龙果凉虾) 🐉

Kids Go Wild For These:

Ingredients:

1 dragon fruit (pink flesh)

1 cup tapioca starch

4 cups water

Brown sugar syrup (1:1 sugar:water)

Steps:

Blend dragon fruit + water. Strain.

Mix 1 cup starch + 2 cups fruit juice. Simmer until gluey.

Press through colander into ice bath to form "tadpoles".

Serve sweet (with syrup) or savory (garlic-chili sauce).

4. Brown Sugar Rice Cake (红糖凉糕) 🍯

Chewy & Nostalgic:

Ingredients:

2 cups rice flour

4 cups water

1 cup brown sugar + ½ cup water (syrup)

Toasted peanuts

Steps:

Whisk flour + water. Cook 15 mins until stretchy.

Mold into bowls. Chill.

Simmer sugar + water into thick syrup.

Unmold cakes, drown in syrup + nuts.

Note: Gluten-free version with mochiko flour.

5. 5-Minute Fruit Jellies (水果果冻) 🍓

Healthier Than Store-Bought:

Ingredients:

2 cups diced fruit (mango, berries)

4 cups water

6 tbsp agar powder

½ cup honey

Steps:

Layer fruit in cups.

Boil water + agar + honey. Pour over fruit.

Chill 1 hour.

Adult Upgrade: Spike with rum!

6. Strawberry Coconut Squares (草莓糕) 🍓

Picnic Perfection:

Ingredients:

2 lbs strawberries

1 cup coconut milk

1 cup tapioca starch

½ cup sugar

Steps:

Purée strawberries. Mix with starch + sugar.

Simmer until thick. Pour into tray.

Chill 4 hours. Cube + roll in toasted coconut.

7. Crispy Fried Liangfen (炒凉粉) 🥢

Sichuan’s Salty Twist:

Ingredients:

Prepared mung bean jelly (from #2)

3 tbsp chili bean paste

Garlic, scallions, soy sauce

Steps:

Cube jelly. Pan-fry until crispy edges form.

Sauté garlic + chili paste. Toss with jelly.

Deglaze with ¼ cup broth. Reduce.

Serve with: Steamed rice for balance.

8. Sweet & Spicy "Shrimp" Noodles (凉虾) 🦐

Two Ways to Devour:

Ingredients:

1 cup tapioca starch

7 cups water

Chili oil OR brown sugar syrup

Steps:

Boil starch + water into glue.

Press through sieve into ice bath to form "shrimp".

Savory: Toss with garlic, chili, soy.

Sweet: Soak in syrup + crushed ice.

Why These Treats Rule Summer

No Oven Needed: Beat heat without heating the kitchen.

Customizable: Swap fruits, adjust spice levels.

Kid-Friendly: Let little hands shape jellies and "tadpoles".

Global Flavors: Sichuan spice meets tropical sweetness.

Pro Tips:

Agar vs. Gelatin: Agar sets faster and is vegan-friendly.

Make-Ahead: Most treats keep 5 days refrigerated.

Presentation: Serve in hollowed pineapples or coconut shells for vacation vibes.

Final Bite: Which cool creation will you try first? Tag #ChillEatsSummer and show us your frosty masterpieces! ❄️