Yes you read that right. Corn. In a popsicle.
What?
No it is not weird or gross or anything. I wouldn't do that to you. These popsicles are down right deeee-lightful. Rich and creamy and sweet. Both the creamy coconut and the toasted coconut pair perfectly with the sweet corn flavor. They truly are delicious and I think that if you give them a try, you will think so too. And really, now that it is like almost summer, who doesn't have a little extra corn laying around. So you might as well just make a batch.
And then you will thank me for introducing you to the goodness that is a toasted coconut and corn popsicle. Heck, the mr even ate one and he (still, after I have proven him wrong on a many occasions) says he hates corn. So if a corn hater likes these, imagine what a corn lover will think. HAHA. Corn lover.
To the popsicles!
The stuff. Corn, full fat coconut milk, shredded coconut, and maple syrup.
First, remove corn from cob and place on a baking sheet. Bake in oven for 10-ish minutes until corn is cooked and all nice and sweet.
And don’t forget to toast the coconut. A few minutes in the oven is all it needs.
Now to blend. Corn and coconut milk go in first to blend until nice and smooth. Then add in the maple and coconut and blend until just combined. That will leave a little coconut texture. If you want it smooth, well just blend until completely smooth. Do what feels right to you.
Thick, rich and creamy popsicle mixture.
Now pour it into the molds and stick into the freezer. You could probably stick the sticks in now or wait a little while for the mixture to set a bit, but just don’t forget to get sticks in those popsicles before they completely freeze. That would suck.
Frozen POPSICLES!
Pop those lovelies out of the molds and there you go.
The anticipation is over. Eat a popsicle
-C
Toasted Coconut And Corn Popsicles
makes 4 average sized popsicles
2 ears corn (about a cup of corn kernels)
1 cup full fat coconut milk (the canned stuff)
1/4 cup shredded unsweetened coconut
2- 4 tablespoons maple syrup
Note. If you have left over cooked corn, just use that. You don’t need to recook it so skip the cooking corn step.
Preheat oven to 400
Remove corn kernels from cob and place on a baking sheet pretty evenly. Pop into the oven for 10 minutes of so or until the corn is cooked through and nice and sweet.
Remove corn and dump it into blender and set aside to cool for a few minutes. Place the coconut onto the baking sheet and pop into the oven for 3-4 minutes to just lightly toast. When the coconut is toasted, remove from oven.
Grab the blender with the corn and pot in the coconut milk. Blend until smooth. Add in the maple (start with 2 tablespoons and work your way up to the sweetness you like) and the toasted coconut. Blend quickly just to combine for a slightly more textures popsicle or blend completely smooth if you would rather a smoother popsicle.
Pour mixture into popsicles molds and place into freezer. After the mixture sets up (about an hour) pop sticks into molds. Continue to freeze until completely frozen. Usually 4-6 hours.
And then when it is popsicle time, remove popsicles from molds and eat them.