3lemongrass stalks, outer skins peeled and discarded, bottom 5 inches sliced into thin rounds
½inchpiece of ginger sliced into thin rounds
113.5-15.66can full-fat coconut milk
¼cupcanned coconut cream, see note
INSTRUCTIONS
Crack open the coconut. Scrape out the meat (you should have about ½ cup) and add it to a blender. Strain 1 cup of the fresh coconut water.
Make the simple syrup. In a small saucepan, bring the 1 cup of coconut water, sugar, lemongrass, and ginger to simmer over medium-low heat, stirring until the sugar dissolves, about 1-2 minutes. Cover and reduce heat to low. Let steep for 10 minutes.
Discard all but 4-6 slices of ginger from the syrup. Add the remaining simple syrup, ginger, and lemongrass to the blender along with the coconut milk and coconut cream and blend until completely smooth.
Strain the mixture into a large measuring glass with a spout, pressing out as much of the liquid from the solids as possible. Divide the mixture among the 10 popsicle molds.
Place the lid over the mold and insert your popsicle sticks as straight at possible.
Freeze for 4-6 hours, or until frozen solid. For best results, freeze over night.
To help remove your popsicles from the mold, fill a large bowl with warm water and briefly dunk the bottom part of the mold in the bowl.
Notes
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.