Enchanted Jasmine Coconut Pops

Allergens

N/A

Ingredients

• 1 cup Thai jasmine rice
• 2 cups water
• 1 can (13.5 oz) coconut milk
• 1/4 cup sugar
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves, torn
• Pinch of salt
• 6 wooden popsicle sticks

Instructions

1. In a medium saucepan, combine jasmine rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer until the rice is tender and all the water has been absorbed, about 20 minutes. Remove from heat and let cool.
2. In another saucepan, combine coconut milk, sugar, lemongrass, and kaffir lime leaves. Bring to a simmer over medium high heat, stirring until the sugar is dissolved. Reduce the heat to low and cook for 5 minutes. Remove from heat and let steep for 10 minutes.
3. Strain the infused coconut milk mixture into a large bowl, discarding the solids. Add the cooled rice to the strained coconut milk mixture and stir until well combined. Refrigerate the mixture for at least 2 hours or until completely chilled.
4. Divide the chilled rice pudding mixture among 6 popsicle molds and insert a wooden popsicle stick into each mold. Freeze until solid, at least 6 hours or overnight.

Chef’s Insight

The balance between creamy coconut and fragrant rice pudding creates an irresistible taste that transports you straight to Thailand.

Notes

The lemongrass and kaffir lime leaves add subtle flavors that elevate this simple dessert to a gourmet level.