Coconut Lemongrass Ginger Popsicles

• Vegan
• Gluten free

• Produce

  • 1 2 inch piece Ginger sliced into, rounds thin
  • 3 Lemongrass stalks

• Canned Goods

  • 1/4 cup Coconut cream
  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 1/3 cup Sugar

• Nuts & Seeds

  • 1 Young thai coconut

Found on snixykitchen.com

Ingredients

• 1 young Thai coconut
• ⅓ cup sugar
• 3 lemongrass stalks, outer skins peeled and discarded, bottom 5 inches sliced into thin rounds
• ½ inch piece of ginger sliced into thin rounds
• 1 can full-fat coconut milk
• ¼ cup coconut cream

Directions

• Crack open the coconut using this guide from The First Mess. 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.