I am in that “so excited” mood we are in the process of packing our suitcases to go home soon!

Amidst all the mayhem of organizing and packing, happened these delicious pops!. It’s extremely hot here, and popsicles were a true bliss in the blazing hot weekend. Ice creams with coconut milk are becoming kind of a staple here; love the nice nutty taste and it gives a beautiful creamy texture. I used both coconut milk and cream (store brought) but if you can’t find coconut cream, go with double cream/thick cream.

You need –

• Blackberries – 1 cup
• Fresh stalk of Lemongrass – 1, cut into ¼ inch pieces (white part only)
• Coconut milk – 200 mls
• Coconut cream – ½ cup
• Sugar – 1/3 cup
• Water – 1/3 cup
• Lemon juice – 1 teaspoon

Popsicle molds

How to –

In sauce pan, add the sugar, water and white part of the lemon grass and boil till the sugar has completely dissolved. Set aside to cool.

Once the sugar syrup has cooled completely, remove the lemon grass stalks and pour into a blender with all the remaining ingredients and blend until smooth. Pour this into the popsicle molds and refrigerate overnight or until set.

Notes –

• You can use any berries of your choice.
• Please adjust the sugar to your taste
• After you blend the ingredient, you can pass it though sieves before pouring into the molds if you wish.