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Recipe: Coconut & Cardamom Snow Cones

Volume Twelve of Kinfolk magazine has arrived to the Poketo Flagship. This issue explores one of our favorite topics – the sea – through the stories, culture, and food that come with it. Among the many tantalizing recipes, we were especially thrilled to see a collection of formulas for concocting modern versions of the iconic snow cone. A food we reluctantly gave up upon entering adulthood, these snow cones are grown up renditions of the classic using all natural ingredients — no food coloring or artificial watermelon flavor — and we find them even more delicious than the rainbow-striped ballpark variety.
Here, we’ve provided the recipe for Cardamom and Coconut Snow Cones. Stop by the shop and pick up a copy of Kinfolk to learn how to make the other two boozy versions: Mojito and Thyme, Grapefruit, and Cava.


4 cups (945 milliliters) coconut juice*
2 cups (400 grams) pure cane sugar
2 tablespoons (30 milliliters) lemon juice
1/4 teaspoon ground cardamom

Mix all of the ingredients together until the sugar dissolves and the cardamom disperses.

Garnishes & Additions
If you want a stronger coconut flavor, you can sprinkle some dried coconut bits on top. Pistachios are also a beautiful and delicious garnish. And if you want the ultimate creamy coconut experience, a drizzle of sweetened condensed milk is a must. I learned about this from a friend who grew up in Japan and always enjoyed her snow cones this way as a little girl.

*I recommend Lakewood Organic Coconut Juice, which has a strong coconut flavor and a few all-natural thickeners, so the syrup ends up being nice and creamy.

Makes approximately 32 ounces (945 milliliters) Serves 10 to 16


Maker: The easiest way to make snow cones is using small machines found at many home stores. A more authentic option is the raspador de hielo (a small handheld metal shaver used by many street vendors in Mexico). You can also try using a blender, but it’ll dull the blade over time.

Vessels: Paper cones are available online and at office supply shops. If you want to use glasses, then short and squat ones (like a rocks glass) are best so you don’t have to dig down to get to the bottom of the shaved ice. Personally, I use 9-ounce compostable plastic cups, which are easy to eat out of and kind to the environment.

Scoop: You’ll need something to scoop and shape the shaved ice with (an ice cream scoop works great).

Making the ice
Using a machine: Follow the directions for each product.

Using a blender: You can make coarse ice using a blender, but be aware that it can be rough on the machine.

Recipe courtesy of Kinfolk with special thanks to Little Freshie.

Tagged with: Miscellaneous

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