Thai Coconut Sticky Rice Popsicles

Allergens

Coconut, Rice

Ingredients

• 1 cup glutinous rice
• 1 can full
• fat coconut milk (13.5 oz)
• 2 tbsp pandan extract
• 1/4 cup honey
• 1 cup fresh mango, pineapple, or any tropical fruit of your choice, finely diced

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Place it in a steamer and steam for 20 minutes or until cooked through. Set aside to cool.
2. In a saucepan, combine coconut milk and pandan extract over low heat. Stir until well combined. Remove from heat and let it sit to infuse flavors.
3. In a large bowl, mix the steamed glutinous rice, honey, and infused coconut milk until well combined and smooth. Fold in the diced tropical fruit.
4. Pour the mixture into popsicle molds and insert sticks. Freeze for at least 6 hours or overnight until set.

Chef’s Insight

The combination of sticky rice and coconut cream is a classic Thai dessert, and using popsicle molds brings it into a fun, modern treat perfect for any warm-weather gathering.

Notes

This recipe is perfect for a Paleo diet as it avoids processed ingredients and utilizes natural, whole foods. It's an ideal dessert for those looking to indulge without feeling guilty about their dietary choices.