Black Sesame Pineapple Coconut Popsicle 黑芝麻鳳梨椰奶冰棒
It’s summer time. It’s the July 4th weekend. It’s barbecue party time. And yes, it’s time to make some popsicles! This is a very easy recipe with minimal active time. Make these cuties the night before your summer party and very delicious and refreshing popsicles are ready to be enjoyed at your party the next day, all you need to do is to unmold it and serve!
The combination of coconut milk and pineapple is inspired by one of my favorite cocktails, the piña colada (I know, I am just that basic) with my asian twist with the addition of black sesame - this gives such gorgeous contrast color and a subtle taste! To sweeten it a little, I use condensed milk, I love the combo of it with coconut milk and almost all fruits. But if condensed milk is not your thing, substitute it with honey or maple syrup and adjust the amount according to your taste!
Black Sesame Pineapple Coconut Popsicle 黑芝麻鳳梨椰奶冰棒
Yield, 6 popsicles
Ingredients
Full fat coconut milk, 14oz
Vanilla extract, 1 tsp
Condensed milk, 3-5 TBS ** replace with honey or maple syrup if desired
Black sesame powder, 15g
Pineapple, chopped, 60g
Instructions
Mix the coconut milk, vanilla extract and 3 TBS of condensed milk together. Taste and add more condensed milk if needed. Divide the mixture, set ⅔ of the mixture aside and leave the ⅓ in the blender, add in the black sesame powder and blend to combine.
Evenly pour the plain coconut mixture into the molds, add in the pineapple. Set in the freezer for 40-50 minutes. Take the mold out and pour in the black sesame coconut mixture, and place the sticks into each mold. If you would like a more blended color, stir the mixture a little with the stick. The more you stir it , the less divided the black and white layers would be. Return to the freezer for another 4 hours until frozen and set before you unmold them.
