Coconut Yuzu Lemongrass Popsicles

Dessert

Aug 20

Yuzu has been a trend flavor in all things culinary for a while now, from cocktails and mocktails, in chocolate, ice cream, and other infused specialty items, yuzu is here to stay. It is a well-loved ingredient in Japanese cuisine. It is one of my favorite citrus flavors, incredibly aromatic and high acid and I am constantly finding ways to use it. Last year I planted a small yuzu tree in my garden but it has a short harvest season and the tree does not produce much fruit so I turn to yuzu extract in the kitchen. I was craving a popsicle with yuzu and the marriage with creamy coconut milk and the addition of fresh lemon grass from the garden sounded dreamy. Fresh lemongrass is widely used therapeutically and as a culinary agent. It can be easily found fresh, in health food stores and Asian supermarkets.

The scent smells much like a lemon and its flavor is almost perfume-like, in a good way. It can be found in many Asian cuisines including Thai, Vietnamese, and Indian amongst many others. The therapeutic oil is found in insect sprays, disinfectants, and soaps as well. In any case, the extra flavor from the lemongrass and freshly grated lime zest, sends this low-glycemic creamy popsicle into the next stratosphere. I can’t just eat one.

Preparation time 10 minutes/ Cooking time 25 minutes/ Freeze overnight/ Total time 35 minutes plus freezing time/ Makes about 6 popsicles (depending on popsicle molds)

Gather

1 13.05 ounce/398 ml can organic coconut milk

7 ounces/207 ml coconut cream

5-6 inch (about 15 cm) piece fresh lemon grass cut into 4-5 pieces

Zest of 1 lime

1/4 cup/50 grams white monk fruit

2 Tablespoons agave (preferably light)

1 1/2 teaspoons Yuzu extract

Make

With the bottom of a heavy object, I used the back of a cleaver, on a cutting board, smash the stalks of lemon grass till they split and you can see the fibers. The oils when cooking will infuse the coconut milk with the lemongrass flavor. Place all the ingredients in a small saucepan and bring to a boil, stir, and then simmer for 15-20 minutes. Remove from heat and carefully take out the lemongrass pieces, making sure all fibers are removed. Allow to cool to room temperature. Carefully pour into popsicle molds and freeze for 12 hours to overnight. Remove from the molds by allowing hot water to run over the outside of the molds, loosening the popsicles so they easily come out of the molds. Enjoy.