Ingredients
Scale
- 5 ears of corn, shucked
- 1 –13.5 ounce can of coconut milk
- 1 tablespoon maple syrup
Instructions
- On a cutting board, cut the kernals off the cobs and then scrape the pulp off the cobs as well. Transfer the kernals to a blender and blend for about 30 seconds, until smooth. Place a strainer over a large bowl and pour the corn puree into the strainer. Use a spoon to help press on the solids. Strain until most of the liquid is in the bowl and you are left with thick corn pulp in the strainer.
- Discard the pulp, or use it to make my Creamy Corn Penne Pasta with Basil & Cherry Tomatoes! Place the remaining corn liquid, you should have about 2 cups, into a large bowl and add the coconut milk and maple syrup. Wisk until combined and any lumps from the coconut milk are dissolved. Pour the mixture into popsicle molds and freeze for at least 4 hours. Recipe makes 6-8 popsicles depending on your molds.
Notes
If you are using your own popsicle sticks rather than the ones that came with your mold, you will need to wait about 30 minutes after you put them in the freezer to stick the popsicle sticks in. Otherwise they will float a little and not stay straight.
- Category: Dessert, Gluten Free, Vegan