Sweetcorn & Coconut Popsicles
ACROSS SOUTHEAST ASIA
I grew up in Singapore, where it’s pretty much summer all year round. One of the few things that made the heat slightly more tolerable was a potong ice cream, or, in modern terms, a coconut popsicle. The most popular flavours were quite different from your usual chocolate or vanilla: yam, durian, sweetened red adzuki beans and sweetcorn. The last of these remains one of my favourite flavours today. I make mine using fresh ears of corn in summer. The recipe below is incredibly versatile and easy; feel free to vary the flavours using your favourite summer fruits and vegetables.
- 1 cob of sweetcorn, shucked
- 400ml thick coconut milk
- 70g light palm sugar, or to taste
- a pinch of sea salt
- Slice the sweetcorn kernels off the cob, reserving the cob, and set aside.
- Put the reserved corn cob into a saucepan with the coconut milk, palm sugar and salt. Bring the mixture to the boil, stirring, then lower the heat and simmer for 20 minutes.
- Remove the corn cob and discard. Add the sweetcorn kernels and simmer until cooked – about 5 minutes.
- Pour the corn and coconut mixture into popsicle moulds or small plastic cups, and freeze for 30 minutes. Insert wooden sticks and return to the freezer for another 6 hours, or until firm. To release the popsicles from their moulds, run hot water over each one.
Variations:
- Summer berries and vanilla
- Lime, mint and cucumber
- Peach and honey
- Pandan and sweetened red adzuki beans